Brussel Sprouts & Pancetta with Melagrana Candied Pecans

Zach Thorp Oct 17, 2022


  • ½ cup brown sugar
  • ¼ cup Apple Balsamic Vinegar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups pecan halves
  • 1 lb. halved brussel sprouts
  • 2 oz. small diced pancetta
  • 2 tablespoons Italian Lemon Olive Oil
  • ½ teaspoon salt
  • Pinch cracked black pepper


  1. Preheat 350°F.
  2. Combine sugar, Melagrana 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.
  3. 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.
  4. Increase oven temperature to 425°F, and place brussel sprouts and pancetta on another baking sheet, drizzle with Lemon olive oil and season with salt and pepper.
  5. Roast brussel sprouts for 10-15 minutes or until caramelized and tender.
  6. To serve, top brussel sprouts with candied pecans.