Brussels Sprouts Tossed with Pancetta and Sweet Pecans

Ingredients

• 2 pounds Brussels sprouts, cut in half lengthwise
• 4 ounces pancetta, coarsely chopped
• 3 tablespoons extra virgin olive oil
• 1 ½ teaspoons kosher salt, divided
• 2 tablespoons dark brown sugar, divided
• 1 tablespoon unsalted butter
• 1 cup whole pecans
• Reynolds Wrap® Aluminum Foil

Step 1

Warm your oven to 400°F. In a big bowl, mix the Brussels sprouts with the pancetta, olive oil, a teaspoon of salt, and a tablespoon of brown sugar. Spread everything out in a casserole dish and cover it with foil. Pop it in the oven and roast for about 30 minutes. Then take off the foil and let it roast for another 10 to 15 minutes until the Brussels sprouts get those nice, browned edges.

Step 2

While that’s roasting, melt the butter and the remaining tablespoon of brown sugar in a medium pan over medium heat. Give it a stir every now and then until the sugar dissolves. Toss in the pecans and stir them around so they’re coated with that buttery, sugary mix. Let them sit for a few minutes until you can smell that toasty aroma, giving them a stir every few minutes. Keep going until most of the pecans turn a lovely golden brown.

Step 3

Once they’re done, take the pan off the heat and spread the pecans out on a baking sheet lined with parchment paper. Sprinkle with half a teaspoon of salt and smooth them into a single layer. Pop the tray into the freezer for about 10 minutes so the nuts can harden up. After that, break them apart by hand.

Step 4

Finally, toss the roasted Brussels sprouts with the caramelized pecans and serve right away.