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    Home » Vegetables

    Brussels Sprouts with Pancetta & Pecans

    Published: Feb 1, 2021 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Brussels Sprouts with Pancetta & Pecans in a bowl

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    Sometimes, it's fine to just roast some vegetables to have with dinner, but other times, you want to take it up a notch. This recipe for Brussels Sprouts with Pancetta & Pecans is exactly what you're looking for! And what makes it better is that although it's a notch above just roasting, it's still very easy to make.

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    Prepare the Brussels sprouts

    Trim the ends and remove any dirty or blemished leaves from the outside. Depending on the size of the sprouts, you can cut them in half or in quarters. Most of the ones I bought were quite large so I cut them in quarters. What's important to me is that they are easy to eat ... a comfortable bite size.

    Brussels sprouts cut into quarters

    Toss them with some olive or avocado oil, season them with salt and pepper, then put them on a parchment-paper-lined baking sheet. Roast them for about 20 minutes at 450°F. You want to see some nice browning and charring!

    Cut Brussels sprouts with oil, salt, & pepper on baking sheet

    What is pancetta?

    Pancetta is an Italian seasoned, salt-cured meat made from pork belly. It's similar to bacon, but it's not smoked like bacon is. It's a really fresh alternative to bacon if you don't want the smoky flavor so much. I got about a quarter of a pound sliced thinly, but I think a thicker, chunkier chop would also be fine. I prefer the thin slice so that it doesn't compete with the chopped pecans that we'll add at the end.

    pancetta and shallots on cutting board

    Chop the pancetta into small squares, let it render out some fat, then add thinly sliced shallots. Get them nice and crispy!

    pancetta and shallots browned in the skillet

    Look at those beautiful charred sprouts! Once they are roasted, mix them with the pancetta and shallots in a bowl.

    oven roasted Brussels sprouts on baking sheet

    Toast the pecans in the same skillet that you cooked the pancetta and shallots in, then sprinkle them on top of the Brussels sprouts. Feel free to experiment with other nuts, too ... I think hazelnuts would be so delicious!

    How to serve Brussels Sprouts with Pancetta & Pecans

    A nice vegetable dish like this can accompany just about any grilled, sauteed, or oven roasted meat: steaks, pork chops, roast chicken ... It's really delicious with all of it! I listed three great options below.

    Close up of Brussels Sprouts with Pancetta & Pecans

    Other recipes you might like:

    • Honey Mustard Brussels Sprouts
    • Charred Lemon Caper Brussels Sprouts
    • Pan Fried Mustard Chicken
    • Pork Chops with Marsala Fig Sauce
    • Leave-It-Alone Roast Chicken

    If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!

    Recipe

    Brussels Sprouts with Pancetta & Pecans in a bowl

    Brussels Sprouts with Pancetta and Pecans

    Tammy Circeo
    Make your dinner a little more special by serving Brussels Sprouts with Pancetta & Pecans. Flavorful, crispy, and delicious!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1 pound Brussels sprouts
    • 4 Tablespoons olive oil
    • ¼ pound pancetta chopped (can use thick cut bacon)
    • 1 shallots thinly sliced
    • 2 Tablespoons pecans finely chopped
    • salt and pepper to season

    Instructions
     

    • Preheat the oven to 450°F. Remove discolored leaves from Brussels sprouts, trim the ends, and cut in half or quarters depending on their size. Place them on a parchment paper lined baking sheet. Drizzle olive oil over them and toss to coat evenly. Season with salt and pepper.
    • Roast for 15-20 minutes until browned and somewhat charred. Remove from the oven.
    • While the Brussels sprouts roast, heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add the pancetta and shallots and cook, stirring often, for 8-10 minutes, until browned and crispy. Use a slotted spoon to remove them to a plate.
    • Add the pecans to the remaining oil, reduce the heat to low, and cook, for 2-3 minutes, until browned. Be sure to stir often.
    • When the Brussels sprouts are done, transfer them to a serving bowl and add the pancetta and shallots. Sprinkle the pecans on top and serve immediately.
    Keyword brussels sprouts, pancetta, pecans
    Tried this recipe?Let us know how it was!
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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