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Roasted Brussels Sprouts with glazed pancetta and pecans
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 16 Points
Cuisine
- side dish
Ingredients
- about 3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed
- 2 tablespoons coconut oil or canola oil
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 8 ounces GF DF pancetta (I use Framani)
- 1/2 teaspoon fresh rosemary, minced
- 1 medium shallot, diced
- 2 handfuls chopped pecan bits (roasted or raw)
- Olive oil for drizzling
- kosher salt and pepper
Instructions
For roasting brussels sprouts
Preheat oven to 400 degrees F (204 Celsius).
Prepare two baking sheets lined with parchment paper.
Cut the whole sprouts in half, lengthwise.
Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
Check on them at 25 minutes to make sure the single leaves dont burn.
In a small skillet set on medium high heat, add coconut oil when hot.
When it begins to smoke add pancetta.
Let it sit a minute to sear, then toss.
Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
Transfer roasted brussels sprouts into a serving dish.
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