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Candied Pecans:

1/2 cup brown sugar

1/4 cup Fig Balsamic Vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 cups pecan halves

1lb. Brussels sprouts, halved

2oz. pancetta, small diced

2 tablespoons Lemon Olive Oil

1/2 teaspoon salt

pinch cracked black pepper


Preheat oven to 350°F.

Combine sugar, Fig 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. Place pecans in a medium bowl, add syrup and toss until coated. 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.

Increase oven temperature to 425°F. Place Brussels sprouts and pancetta on another baking sheet, drizzle with Lemon Olive Oil and season with salt and pepper. Roast Brussels sprouts for 10-15 minutes or until caramelized and tender.

To serve, top Brussels sprouts with candied pecans

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