INGREDIENTS:
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
DIRECTIONS:
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