ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.