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Ingredients
- 1/2 cup brown sugar
- 1/4 cup Melagrana Whole Fruit White Balsamic Vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 cups pecan halves
- 1 lb brussel sprouts halved
- 2 oz pancetta small diced (bacon can be used as a substitute)
- 2 tbsp Lemon EVOO
- 1/2 tsp salt
- pinch cracked black pepper
Ingredients
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Instructions
- Preheat oven to 350°F.
- Combine sugar, Melagrana Whole Fruit White Balsamic Vinegar, cinnamon and nutmeg in a small saucepan over medium heat. Whisk to combine and bring to a simmer, continue to simmer, for about 3-4 minutes, or until the mixture thickens slightly into a syrup.
- Place pecans in a medium bowl, add syrup and toss until coated.
- Transfer pecans to a parchment lined baking sheet and place in the oven. Bake for 6-8 minutes, or until lightly toasted, and remove from the oven. Let cool and harden at room temperature.
- Increase oven temperature to 425°F.
- Place brussel sprouts and pancetta on another baking sheet, drizzle with Lemon EVOO and season with salt and pepper. Roast brussel sprouts for 10-15 minutes or until caramelized and tender.
- To serve, top brussel sprouts with candied pecans.