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    You are in: Home / Recipes / Brussels Sprouts With Pancetta and Maple Glaze Recipe
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    Brussels Sprouts With Pancetta and Maple Glaze

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Brookelynne26's Note:

    From Crazy Good Italian by Mike Isabella

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    Units: US | Metric


    1. 1
      Preheat the oven to 475°F.
    2. 2
      Heat 2 teaspoons olive oil in a medium saucepan over medium-high heat. Add the pancetta and sauté for 8-10 minutes, or until fat had rendered and the pancetta is crispy. Add the shallot and sauté 2 minutes longer.
    3. 3
      Stir in the sherry vinegar, maple syrup, and brown sugar. Bring to a boil, then lower the heat to medium and simmer to reduce the liquid by half. This will take 20-25 minutes.
    4. 4
      While the glaze is reducing, toss the brussels sprouts with the remaining 3 tablespoons olive oil and salt. Stir to coat evenly coat. Arrange them on a baking sheet in a single layer and roast 20-25 minutes.
    5. 5
      Toss the brussels sprouts with the glaze and serve hot.

    Ratings & Reviews:

    • on March 01, 2013


      Excellent! I used sugar-free syrup and splenda brown sugar and I reduced the amount of each by half. I also had to substitute red wine vinegar for the sherry but this was still really good.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brussels Sprouts With Pancetta and Maple Glaze

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 370.4
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 473.4 mg
    Total Carbohydrate 64.5 g
    Dietary Fiber 2.9 g
    Sugars 51.0 g
    Protein 3.4 g

    The following items or measurements are not included:


    sherry wine vinegar

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