Maple-Glazed Brussels Sprouts With Pancetta and Pecans

I have a confession to make: while I don’t hate them, I’m not a huge fan of Brussels sprouts; but I do like them when prepared with bacon, pecans, maple syrup and pecans. In fact–I frickin’ LOVE ’em this way!

Mr. Stone Soup, on the other hand, actively disliked them for the entirety of his adolescence and for a good portion of his adult life, as well. In fact, for the first 25 or so years of our marriage, I didn’t even attempt to make them for him. He used to brag to anyone who would listen that he disliked them so much that as a child, he had learned to swallow them whole at the dinner table so he wouldn’t have to chew and taste them. He says this early training enabled him to swallow any pill a doctor can prescribe.

I think he finally relented and let me experiment with them because they’re really good for you. They are high in Vitamin K and Vitamin C, providing 91% and 53% of your daily requirements, respectively. They’re also high in fiber and folate, and they’re loaded with antioxidants. They help regulate healthy blood sugar levels and may reduce inflammation.

But here’s a thing: even HE likes Brussels sprouts this way–ha! This recipe really is THAT good!

Brussels sprouts do have a relatively strong flavor and they can get bitter when overcooked. This recipe short-circuits most of the chance that they will be overcooked by blanching them first and then plunging the sprouts into ice water to stop the cooking, before sautéing them in pancetta and pecan oil and finally coating them in a bourbon and maple syrup glaze. They’re delicately sweet, lightly salty and nutty and a whole lotta yum.

This versatile dish will serve as a side for any hearty fall main you like: braised short ribs, chicken rigonato, roast chicken or pork loin. It would also be equally at home as a small plate for a casual cocktail dinner.

Print Recipe

Maple-Glazed Brussels Sprouts With Pancetta and Pecans

Author: keriawilliams

Ingredients

Servings

• 1.5 lbs Brussels sprouts (outer leaves removed, trimmed and halved)
• 4 oz diced pancetta
• 1-2 tbsp pecan oil (preferred) or good quality olive oil
• 1 tsp mustard seeds (roughly ground in a mortar and pestle)
• ¹⁄₂ cup chopped pecans
• 2 oz bourbon (plus more if needed)
• 2 tbsp real maple syrup
• salt and pepper if needed (remember--the pancetta is salty! I found the flavors to be just right without any additional salt or pepper, so be careful!)

Instructions

1. In a large pot, bring enough salted water to accommodate the sprouts to a boil. While waiting for the water to boil, remove the outer leaves, trim and halve the Brussels sprouts.

   

1. When water is boiling, add the sprouts to the water and boil for 4-5 minutes, depending on size of sprouts. You want the sprouts to be slightly tender, but still bright green. After 4-5 minutes, remove the sprouts from the water and plunge into an ice bath to stop the cooking. Here's a tip: you can do this ahead of time if you're planning a dinner party. The rest of the recipe will take about 15-20 minutes to finish up. Roll them up in a clean dish towel, or in paper towels to absorb the excess water and store until ready to use.

   

1. Heat a large saute pan or cast iron skillet on medium-high and add the pecan oil (or olive oil). The pecan oil is really nice with this dish because it adds a very nice warm flavor, but olive oil will be fine if that's what you've got on hand. When the pan is hot, but not smoking, add the pancetta and cook until the pancetta is crispy--7-8 minutes. Using a slotted spoon, remove the pancetta and set aside on a paper towel-line plate.

   

1. Add the previously blanched sprouts and the diced pecans to the pan and saute in the oil left from the previous step, on medium-high heat until the sprouts start to get a little color; remember to keep an eye on this step and stir this mixture frequently--you don't want to overcook the sprouts, but a little color will give you nice flavor. After 4-5 minutes of sautéing, sprinkle the mixture with the roughly ground mustard seeds and stir to coat.

   

1. Add the bourbon and stand back a little, as this will likely sizzle. Stir constantly until the bourbon is absorbed. I found that the bourbon absorbed almost immediately and didn't give me a good enough chance to deglaze the pan, so I added another tablespoon. Make sure to scrape up all the yummy bits and bobs left from the sprouts and pancetta in this step!

   

1. Add in the maple syrup and saute for a minute or two to fully enrobe the sprouts with the glaze and to let the flavors combine. Repatriate the cooked pancetta into the pan with the rest of the ingredients and mix thoroughly. Taste for salt and pepper, but I found that the pancetta was salty enough to take care of the seasoning needs.

   

1. Enjoy with any rustic, fall main course, or enjoy as a small plate at a cocktail supper.