Pancetta Brussels Sprouts with Caramelized Pecans
Prep time
Cook time
Total time
This is one of the best Brussel sprout recipes ever. Made it Keto by using a Brown Sugar Substitute. Serve it with mashed cauliflower. Delicious!
Recipe type: Keto Main
Serves: Servings 6
  • 2 pounds Brussels sprouts, cut in half lengthwise
  • 4 ounces pancetta, cubed
  • 3 tablespoons extra virgin olive oil
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon Sukrin gold ( brown sugar substitute)
  • 1 tablespoon unsalted butter
  • 1 cup whole pecans
  • ½ Tablespoon Balsamic Vinegar Glaze (optional)
  1. Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a foiled lined pan (for easier cleanup)
  2. Roast for 30 to 40 minutes until lightly browned and crisp around the edges.
  3. While the Brussel sprouts are roasting melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
  4. Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with ½ teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
  5. Toss the roasted Brussels sprouts with caramelized pecans and Balsamic vinegar Glaze before serving.
Pancetta buy them already cubed will save a lot of time.
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