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Brussels sprouts with glazed pancetta and pecans

November 10, 2015 By Jessica

Brussels sprouts, you either love ’em or hate ’em. I find it’s one of those vegetables where it’s a hit or miss. I personally love the little miniature cabbage looking things, but I get that they’re not for everyone. With a little holiday dress-up, even the “brussels sprouts haters of the world” won’t resist this. 

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

Simply roasting brussels sprouts is nothing to balk at – some olive oil, salt and pepper and you have a heck of delicious side. One that is on my dinner table often. But you guys, Thanksgiving calls for just a bit more pizazz, as the late Diana Vreeland would say…

She didn’t really say that about Thanksgiving or brussels sprouts … that’s just me reminiscing about my days at FIT, studying fashion and what a fashion icon she was (and thank you for listening to the spiel). 

So here’s my brussels sprouts pizazz list.

Sweet and salty combo? Check.
Crispy bits of pancetta throughout? Check
Thick syrupy glaze to coat brussels sprouts? Check
Fresh rosemary to bring out the flavor of pork and some oomph? Check
Random super crisp brussels sprouts leaves in the mix? Check
Sweet pecans for extra nutty flavor and texture? Check

IMG_6182

OK. Think we got it.

And because I adore you I wanted these pizazz-ed up sprouts to be easy and foolproof. I know, I know, not a word but so fun to say hehe.

Oh, also spread out the sprouts to get them nice and crispy.

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

I know pulling leaves off may be a pain in the butt, but those crispy leaves are heavenly!! You better hide them because sneaky fingers will come and eat them all.

Side note: I used pancetta here, but hey, you can certainly use bacon if you love it or can’t find GF, DF pancetta. The only difference between the two (both are always raw): pancetta is cured, not smoked, whereas, bacon is cured, and smoked. That’s it. Same cut, just a different process. 

Another side note: Not all pancetta (or bacon) is gluten free and dairy free. It should clearly state “gluten free” on the packaging. I buy at Whole Foods, and love the brand “Framani”. La Quercia is also a good GF DF brand, sold thinly sliced (and cooks similar to bacon). I tell the lady about our gluten allergies and celiac so she opens up a new package and slices a chunk with a knife (the cutter blades they use interchange between gluten meats and cheeses). They are really good like that. Another thing to look for is lactic acid, it can be dairy, if not, it will say “vegetable source”. 

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

Sear pancetta halfway through before adding shallots.

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Now for the maple syrup and brown sugar. This is when the house begins to smell wonderful.

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

After a few minutes…

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After 6 minutes…then turn it off in about a minute, when your spoon is thinly coated with glaze. It will thicken up as it cools. Add rosemary last to keep the flavor bright.

IMG_0207

Spoon on your prepared brussels sprouts with pecans…

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

I served it last week with roast chicken along with a fennel and orange salad and guess what they all went for first? The sprouts, well, not exactly the sprouts…more like the pancetta. Ha! And they all thought it took so much work from the looks of it.

I told them it was. 😉

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

Give it a good toss and it’s ready to go.

brussels-sprouts-with-pancetta-from-jessicas-kitchen-gluten-free-dairy-free-recipes-thanksgiving

 

Brussels sprouts with glazed pancetta and pecans - gluten free, dairy free, soy free
 
Save Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Glazed pancetta, pecans, and roasted brussels sprouts will make this easy side dish stand out on your Thanksgiving table. Easily swap out pancetta for bacon if a GF, DF brand is unavailable. Glaze can me made ahead then assembled before serving. Enjoy!
Jessica: From Jessica's Kitchen
Recipe type: Side Dish
Serves: Serves 6
Ingredients
  • about 3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed
  • 2 tablespoons coconut oil or canola oil
  • ¼ cup maple syrup
  • scant ¼ cup light brown sugar
  • 8 ounces GF DF pancetta (I use Framani)
  • ½ teaspoon fresh rosemary, minced
  • 1 medium shallot, diced
  • 2 handfuls chopped pecan bits (roasted or raw)
  • Olive oil for drizzling
  • kosher salt and pepper
Preparation
  1. For roasting brussels sprouts:
  2. Preheat oven to 400 degrees F (204 Celsius). Prepare two baking sheets lined with parchment paper.
  3. For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet. Cut the whole sprouts in half, lengthwise. Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming). Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper. Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
  4. Bake for 25-30 minutes. Check on them at 25 minutes to make sure the single leaves don’t burn.
  5. Meanwhile, prepare glaze. In a small skillet set on medium high heat, add coconut oil when hot. When it begins to smoke add pancetta. Let it sit a minute to sear, then toss. Add shallots, stir to combine and cook until softened. Then add maple syrup and brown sugar, reduce to medium heat, and stir just to combine. Let it sit for 5-8 minutes, with 1 or 2 class="gr_ gr_146 gr-alert gr_spell ContextualSpelling" id="146" data-gr-id="146">stirs, then when the bubbles become the size of dimes (they will get larger and larger and the syrup evaporates and it thickens with increased heat) stir until your spoon has a thin coating of syrup. Add rosemary, then remove from heat and set aside.
  6. Transfer roasted brussels sprouts into a serving dish. Toss in pecans, then add pancetta and all its’ glaze. Combine well and serve.
  7. Notes:
  8. The glaze can be made days before (just reheat to reach a pourable state before adding to sprouts) and I peel and prep (not wash) my sprouts the day before, then bunch them all in a dish towel and keep it in the fridge until ready to roast.
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Filed Under: holiday, paleo, side dishes Tagged With: dairy-free, gluten-free, holiday, paleo, side dishes, soy-free

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Comments

  1. Michelle says

    November 10, 2015 at 1:42 pm

    Whoa! That glazed pancetta looks unreal! I have been looking for new side dishes with green veggies and think this may be a nice addition to my Thanksgiving dinner. Any pie posts soon?
    Reply
    • Jessica says

      November 12, 2015 at 12:18 pm

      It's SO good, I hope you all enjoy it as much as we did. Have been thinking about which pies to bake this week...coming soon. :)
      Reply
  2. Amy says

    November 10, 2015 at 3:13 pm

    The glazed pork you have pictured in the pan looks heavenly. Now I want to make this! Will likely use bacon since I already have a brand we like that is gluten-free. Thanks Jessica!
    Reply
    • Jessica says

      November 12, 2015 at 12:20 pm

      Thanks Amy! Yes, bacon would be just as good...enjoy!
      Reply
  3. Sheryl says

    November 10, 2015 at 5:24 pm

    I always thought bacon and pancetta were different cuts of pork. This looks delicious and thankfully easy being that I'm making Thanksgiving this year.
    Reply
    • Jessica says

      November 12, 2015 at 12:21 pm

      Thanks Sheryl! Easy sides makes everything better :)
      Reply
  4. Marie Fleming says

    November 10, 2015 at 5:49 pm

    This looks very appetizing and look forward to trying your recipe, my question for you is: can I use olive oil to sear pancetta? I cannot tolerate coconut. Thank you.
    Reply
    • Jessica says

      November 12, 2015 at 12:23 pm

      Sure! Olive oil will not affect the taste at all. I would not use extra virgin since it's cold processed and not healthy to cook at medium to high temperatures...enjoy!
      Reply
  5. Lisa Kessler says

    November 10, 2015 at 9:12 pm

    I never like brussels sprouts growing up until my mother-in-law introduced me to brussels sprout with maple bacon similar to your recipe. She doesn't add pecans or rosemary to hers and think it's time to try a new recipe! Looks too good to resist!
    Reply
    • Jessica says

      November 12, 2015 at 12:26 pm

      Thanks Lisa! The pecans and rosemary make it more festive. Oh, I hope she's not offended and is a cool mother-in-law willing to try new recipes (fingers crossed)! Enjoy!
      Reply
  6. Louise says

    November 10, 2015 at 9:15 pm

    Who can resist any green vegetable smothered in yummy panchetta. What a great side dish.
    Reply
    • Jessica says

      November 12, 2015 at 12:27 pm

      Thanks Louise, hope you enjoy!
      Reply
  7. Sonia says

    November 11, 2015 at 11:30 pm

    We don't celebrate Thanksgiving in Italy but I will love to try this recipe. Looks beautiful! Ciao from Italy!
    Reply
    • Jessica says

      November 12, 2015 at 12:29 pm

      Thanks SO much Sonia! I love Italy...yes, definitely delicious any time during the fall (and winter) season! Enjoy!
      Reply
  8. Leah @ Grain Changer says

    November 13, 2015 at 8:28 am

    OMG Jessica, I am absolutely DROOLING! Brussels sprouts are one of my favorite vegetables of all time (sharing my go-to recipe soon!) but it looks like you took these babies to a WHOLE NEW level! I'm not much of a pork eater myself (watched the movie Babe one too many times hahaha) but I know my husband will LOVE this recipe.
    Reply
    • Jessica says

      November 15, 2015 at 5:47 pm

      Eeeks! Thanks SO much Leah and can't wait to check out your recipe...love this time of year!
      Reply
  9. Kim says

    November 21, 2015 at 7:04 pm

    Just made the maple glaze with pancetta sauce to test before Thanksgiving and wanted to say thank you!! This is amazing! I would have never thought to add fresh rosemary but it works! Now I need to make the whole thing!
    Reply
    • Jessica says

      November 22, 2015 at 7:59 am

      Happy to hear you love it! Yes, dried rosemary wouldn't be the same and so good...even better when tossed into the sprouts, enjoy!
      Reply
  10. Dianne says

    November 25, 2015 at 5:54 pm

    I am making this right now and it smells delicious, but I don't see where you add the rosemary or shallots, so I just added them to the sauce while cooking. Seems okay so far.
    Reply
    • Jessica says

      November 25, 2015 at 9:10 pm

      Oops, sorry about that! Yes, it goes into the glaze/sauce and should taste great. :)
      Reply
    • Jessica says

      November 25, 2015 at 9:18 pm

      Hey Dianne, I just took a look at the post and see that I noted the shallot and rosemary steps in the step by step photos section, and forgot to add it to the actual recipe. Thanks for catching that, adding it now...
      Reply
  11. Karen Taubman says

    November 27, 2016 at 3:17 pm

    My daughter hates brussels sprouts no matter how I make them but the rest of us love it. Tried your recipe with fingers crossed that she would like it and she commented "these don't taste like spoiled cabbage Mom". In other words, she ate them and actually enjoyed it. Guess bacon makes everything better lol!
    Reply
    • Jessica says

      December 2, 2016 at 7:55 pm

      YAY! WOOHOO! When a kid is eating more vegetables that makes me SO happy!! ENJOY and thanks for making my day!
      Reply
  12. Meghan says

    February 10, 2017 at 10:15 pm

    This should be illegal. Those bits of glazed pancetta!
    Reply
  13. Karen says

    November 13, 2017 at 12:13 pm

    Can you use anything other than Pancetta. Pork not allowed. Maybe some beef bacon?
    Reply
  14. Sylvia says

    November 22, 2018 at 5:31 pm

    I don’t usually comment on recipes but I needed to because the recipe as part of my Thanksgiving meal turned out very good and everyone loved it. I will be making this again and again. Thank you Jessica!
    Reply
  15. Elizabeth says

    March 1, 2019 at 1:38 pm

    I’ve made this recipe twice and both times the oil separated from the rest of the ingredients toward the end of my cooking preparation, however, it does smell wonderful. The sauce took about 8 minutes to produce bubbles of dime size. Did I cook it too long? I made it a day ahead to save some time before our party. Do you think the sauce will combine better once I add it to the cooked Brussels sprouts. If not, any suggestions to save this batch? Thank you!
    Reply
    • Jessica says

      March 2, 2019 at 2:47 pm

      Hi Elizabeth, I'm not sure why the oil would separate. The sugar from the syrup should have created a glaze for you. It may be that the flame was not high enough to produce bubbles in a shorter amount of time, which helps to develop a nice glaze. To save the batch, add the brussels sprouts to the pan and raise the heat a bit. Give it a good toss afterward and hopefully, that will do it. Hope that helps!
      Reply
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    November 18, 2019 at 8:25 am

    I didn't have any expectations concerning that title, but the more I was amazed. The author did a great job. I spent a few minutes reading and assessing the facts. Everything is clear and understandable. This one is of that type. Moreover, I enjoy how the author organized his ideas in addition to the visual part.
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    November 20, 2019 at 3:34 am

    Who can write more clearly than you about such matters! I assure you, nobody! I enjoyed the article and assume you've got more such material? If yes, so please note it as it's somewhat uncommon for me at the present moment, and not for me, that is my own view. Hopefully, I can discover an in-depth manual of yours and be aware of all of the news and the most recent data.
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    November 20, 2019 at 10:33 am

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    November 20, 2019 at 9:36 pm

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    November 21, 2019 at 6:36 am

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  21. Cicely Dahl says

    November 23, 2019 at 1:00 pm

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  22. Yvonne Balderson says

    December 23, 2022 at 10:16 pm

    Jessica, You say that you do not wash the brussel sprouts if you prepare them early, but do you wash them before roasting them? Hope you still monitor this post. I'm making this for Christmas with new family I'm hoping to impress! Have 2 gluten free guests and 1 that is gluten, dairy and soy free - so this recipe is a godsend!
    Reply

Trackbacks

  1. Herbed Roasted Turkey and gravy – From Jessica's Kitchen says:
    November 16, 2015 at 11:42 pm
    […] And…for some stuffing recipes from last year try cornbread stuffing with chorizo, or a lighter, meat-free mushroom leek stuffing. Also some sides like sweet potato casserole, brussels sprouts. […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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