Sautéed Brussels Sprouts Cups


Prep Time: 15 minutes

Cook Time: 25-30 minutes

Servings: 8



8 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten Free Grains)
Coconut oil spray, as needed
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Brussels Sprouts

2 tablespoons extra-virgin olive oil
16 ounces baby brussels sprouts, washed, trimmed, and cut in half
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 ounces pancetta, diced
1 tablespoon shallots, minced
¼ cup dried cranberries
1 tablespoon aged balsamic vinegar
¼ cup pecans, toasted & chopped
1 tablespoon Italian parsley, chopped


  1. Preheat oven to 350°F. Lightly coat the back of two 12-cup muffin tins with cooking spray. Set aside. 
  2. Spray coconut oil on both sides of each Crepini.
  3. Sprinkle tops with salt and pepper.
  4. Lay each Crepini over the top of a muffin cavity.
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly.
  6. To a large skillet over medium-high heat, warm the oil. Add brussels sprouts, salt, and pepper. Cook, stirring frequently, until lightly browned. 5-7 minutes.
  7. Add pancetta, and cook. Stir frequently until brussels sprouts are deeply golden and pancetta is crisp, 8-10 minutes.
  8. Reduce heat to medium-low. Add shallots, garlic, and cranberries to the pan. Cook until fragrant, 2 minutes.
  9. Add balsamic vinegar to pan. Let cook for 2 more minutes. Remove from heat and stir in pecans and parsley.
  10. Fill Crepini cups with the brussels sprouts mixture and serve immediately.


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