Pancetta Brussels Sprouts with Caramelized Pecans | Reynolds Brands
Explore the flavors of fall with this savory side from Eva Kosmas Flores of Adventures in Cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.reynoldskitchens.com.
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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