Brussel Sprouts and Pancetta with Melagrana Candied Pecans
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. Place pecans in a medium bowl, add syrup and toss until coated.
  4. 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.
  5. Increase oven temperature to 425°F.
  6. 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.
  7. To serve, top brussel sprouts with candied pecans.