Dairy Free ·
Easy and Quick ·
Gluten Free ·
Meyer Lemon olive oil ·
Pomegranate balsamic ·
Vegetables ·
Brussels Sprouts and Pancetta with Walnuts
Brussels Sprouts and Pancetta with Walnuts
Vegetables
Ingredients
- 1/2 cup brown sugar
- 1/4 cup Fustini's Pomegranate balsamic
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups pecan halves
- 1lb. Brussels sprouts halved
- 2oz. pancetta, small diced
- 2 tablespoons Fustini's Meyer Lemon olive oil
- 1/2 teaspoon salt pinch cracked black pepper
Directions
- Preheat oven to 350°,F. Combine sugar, balsamic, cinnamon, and nutmeg in a small saucepan over medium heat. Whisk to combine and bring to a simmer, continue to simmer, for about 3-4 minutes, or until the mixture thickens slightly into a syrup.
- Place pecans in a medium bowl, add syrup, and toss until coated. Transfer pecans to a parchment-lined baking sheet and place in the oven. Bake for 6-8 minutes, or until lightly toasted, and remove from the oven. Let cool and harden at room temperature.
- Increase oven temperature to 425°,F. Place Brussels sprouts and pancetta on another baking sheet, drizzle with olive oil, and season with salt and pepper. Roast Brussels sprouts for 10-15 minutes or until caramelized and tender. To serve, top Brussels sprouts with candied pecans.
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