Home / Recipes / Gluten Free / Keto Maple Cinnamon Roasted Sprouts
Keto Maple Cinnamon Roasted Sprouts
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Remove any wilted outer leaves from the sprouts and trim away the tough stems. Slice any large or medium-sized sprouts in half and keep any smaller sprouts whole. Arrange the sprouts across a shallow oven tray.
Step 2
Drizzle the syrup and oil over the sprouts. Sprinkle over the cinnamon, nutmeg, salt and pepper. Use your hands to massage the seasonings and liquids into the sprouts. Transfer to the oven and bake for 5 minutes.
Step 3
Remove the sprouts from the oven. Scatter the diced pancetta over the part cooked sprouts. Give the tray a shake to combine. Return to the oven for a further 5 minutes.
Step 4
Roughly chop the pecans. Remove the tray from the oven. Scatter the chopped pecans over the sprouts and pancetta. Gently stir to combine. Return the tray to the oven for a further 8-10 minutes. The pecans should be toasted, the pancetta cooked through and golden, and the sprouts caramelized. Serve hot alongside your Keto Christmas mains.
Ingredients
- Brussels Sprouts, Raw – 3 cup
- Diced Pancetta by Waitrose – 3 ounce
- Olive Oil – 1-½ tablespoon
- Cinnamon – 1 teaspoon
- Pecans, Raw – ¼ cup, halves
- Maple Flavored Syrup by Lakanto – ½ tablespoon
- Nutmeg Ground – ⅛ tsp
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
