Pancetta Brussels Sprouts with Caramelized Pecans
Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.
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Cooking tools:
- Oven
- Casserole pan
- Aluminum foil
- Mixing bowl
- Skillet
- Spoon
- Baking sheet
- Parchment paper
- Freezer
- Serving bowl
Ingredients
- 2 pounds brussels sprouts, cut in half lengthwise
- 4 ounces pancetta, coarsely chopped
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon unsalted butter
- 1 cup whole pecans
- Reynolds Wrap® Aluminum Foil
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