MapleGlazed Brussels Sprouts seared w crisp pancetta tstd hazelnuts balsamic red garlicky sweet fast side for weeknight holiday feasts
Ingredients
Scale
1 1/2 pounds Brussels sprouts, stem trimmed and halved
4 ounces pancetta, diced (or thick-cut bacon cut into lardons)
2 tablespoons olive oil
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard or whole-grain mustard
1 tablespoon apple cider vinegar or balsamic vinegar
2 tablespoons unsalted butter (optional)
1/3 cup hazelnuts, toasted and roughly chopped (or toasted walnuts/pecans)
Sea salt and freshly ground black pepper
Zest of 1 lemon
Chopped parsley for garnish (optional)
Instructions
Preheat and prep: Heat oven to 425°F (220°C). Trim and halve the Brussels sprouts; cut very large ones into quarters. Pat them dry thoroughly.
Toss with oil and season: In a large bowl, toss sprouts with olive oil, a generous pinch of salt, and a few grinds of black pepper. Add the diced pancetta and mix so the pancetta pieces nestle among the sprouts.
Roast until golden and crisp: Spread the mixture in a single layer on a rimmed sheet pan. Roast 20–25 minutes, flipping once halfway through, until deep golden-brown edges and rendered, crispy pancetta appear.
Make the maple glaze: In a small saucepan over medium heat, combine maple syrup, Dijon mustard, and vinegar. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced. Stir in butter off-heat for a glossy finish.
Combine and finish: When sprouts are caramelized, transfer them to a large bowl. Pour the warm maple glaze over the hot sprouts and toss quickly so every piece gets shiny and sticky. Taste and adjust salt as needed.
Add nuts and serve: Fold in the toasted hazelnuts and lemon zest. Transfer to a serving platter and sprinkle with chopped parsley if desired. Serve immediately while the exterior is crisp and the glaze glossy.
Notes
Sweet maple syrup meets salty, crisp pancetta and crunchy hazelnuts in this easy roasted Brussels sprouts side. High-heat roasting yields caramelized edges while a quick pan glaze clings for glossy, sticky bites—finished with toasted hazelnuts and lemon zest.
Prep Time:15 minutes
Cook Time:25 minutes
Category:Side dish
Method:High-heat roasting
Cuisine:American
Nutrition
Calories:320 kcal
Sugar:10 g
Fat:22 g
Carbohydrates:20 g
Fiber:5 g
Protein:10 g
Keywords: Brussels sprouts, maple, pancetta, hazelnuts, side dish, roasted vegetables, holiday side
