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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
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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
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