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Honey glazed roasted brussel sprouts with pancetta, pecans, and cranberries shown in a mustard colored serving dish with silver spoon that sits on a rustic grey wood table surrounded by pecan halves and fresh cranberries and a festive napkin.
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Honey Glazed Roasted Brussels with Pancetta, Pecans, and Cranberries

Slightly sweet roasted brussel sprouts with pops of salty pancetta, tart cranberries, and crunchy pecans.
Prep Time30 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: bacon, Brussel Sprouts, cranberry, holiday, Pancetta, Pecans, side dish, sweet, Thanksgiving
Servings: 6
Author: Stacie Casella-Kilroy

Ingredients

  • 1 Pound Fresh Brussel Sprouts Trimmed and halved
  • 4 Ounces Diced Pancetta Can substitute 6 slices of thick cut bacon
  • 1/3 Cup Coursely chopped Pecans
  • 1/2 Cup Dried Cranberries
  • 1/3 Cup Honey
  • 2 Tbsp Olive Oil
  • Salt & Pepper
  • Optional: Balsamic Glaze to drizzle

Instructions

Preparation (Can do the day before).

  • Trim the ends off the bottom of the brussel sprouts, reserving outer leaves that fall off. Slice brussels in half, from top to bottom.
  • Chop pecans
  • Dice pancetta (or bacon) into 1/4" pieces, if not already pre-diced.

Cooking Instructions

  • Preheat Oven to 400 Degrees
  • Dry toast the pecan pieces in a skillet.
    Can use the same skillet you will cook pancetta or bacon in.
    This process only takes a few minutes. Keep the pecans moving in the pan to prevent burn spots.
    Pecans are toasted once you start to smell the nuttiness of them, like walking into a bakery ;)
    Set pecans aside.
    Yellow skillet sits on the stovetop with raw pecan halves being toasted.
  • On a baking sheet, add parchment paper.
    To one side of the baking sheet, put the trimmed and cut brussel sprouts.
    Drizzle with olive oil and salt/papper to taste. Be mindful of salt as the pancetta/bacon will contribute to the saltiness.
    Spread the brussels out on the baking sheet, placing the center side down, leaving a little room to one side to add the reserved leaves (also drizzled with olive oil, salt, & pepper).
    Place in preheated oven and cook for 15-20 min.
    Then remove pan from oven to:
    Flip brussels for consistent browning.
    Remove brussel leaves and set aside.
    Continue roasting for another 10-15 minutes until brussels are fork tender but still holding shape (somewhat firm).
    Raw brussel sprout halves sit face down on a baking sheet with parchment paper. Photo showrs female finger pointing to brussel sprout leaves placed off to the side of the baking sheet beside the brussel halves.
  • In same pan used to toast pecans, cook the pancetta/bacon until fat is rendered.
    Do not overcook, you want the bits to be somewhat chewy, not crisp.
    Remove from heat and set aside.
    A wood spatula shows a perfectly rendered piece of pancetta. In the background is a skillet full of cooked, diced pancetta that has been rendered down.
  • Cover dried cranberries with very hot water to plump them up and remove chewiness.
    Set aside.
    A bowl of dried cranberries is having hot water poured over it.

Putting It All Together

  • When the brussels are done, remove pan from oven.
    While still on the baking sheet, pour pancetta with about 1/2 of the rendered fat plus honey, drained cranberries, and pecans over the roasted brussel sprouts and toss to combine.
    Honey is being poured over a baking sheet with hot roasted brussel sprouts, cooked diced pancetta, hot soaked cranberries, and chopped toasted pecans.
  • Place brussel mixture into your serving dish.
    Top with brussel chips (roasted leaves removed after first cook time)
    Optional: drizzle with balsamic glaze to add an a bit of acidity.
    Honey'd brussels with pancetta, pecans, and cranberries shown with balsamic glaze drizzle.
  • Serve and Enjoy!

Need to rewarm at hosts house?

  • You can make this dish ahead and rewarm. Recommend making and rewarming the same day.
    Place in a serving dish that is oven or microwave safe so you can store and then rewarm in same dish.
    See below for additional instructions.
  • If making ahead and need to rewarm, do not add the pecans into the dish until after rewarmed.
    Sitting will cause them to soften and you'll lose the added texture that makes this dish so great.
  • Rewarm until brussels are warm throughout.
    Add pecans and toss.
    Then add brussel chips to the top and drizzle with balsamic glaze.
    Enjoy!