Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup
Thanksgiving just snuck up on me this year, so I’ve only got one week to share some new holiday recipes with you. First up, these golden roasted brussels sprouts with smoky bacon, toasted pecans and maple syrup. They’re so addictive, it’s hard to resist eating the entire pan right out of the oven.
Begin by toasting the pecans in a 350 degree oven. Keep a close eye on them as they burn quickly! When the nuts are cool, coarsely chop them.
Next, cook the bacon. You can do this in a frying pan or in the oven, but not in the microwave as you’ll need the rendered fat to cook the brussels sprouts. I think it’s easiest to cook bacon in the oven, as you don’t have to flip it or deal with curling pieces or splattering fat. Simply arrange the bacon slices in a single layer on a baking sheet.
Bake for about 15 minutes until crisp and golden.
Transfer the bacon to a plate lined with paper towels to drain the fat, and then finely chop.
Toss the brussels sprouts with the rendered fat from the bacon, olive oil, salt and pepper.
Roast for about 20 minutes, until the brussels sprouts are golden brown and caramelized in spots.
They’ll be delicious as is, but tossing them with maple syrup and balsamic vinegar will make them even better.
Transfer the brussels sprouts to a serving dish and cover until ready to serve (the dish may be prepared in advance up to this point). Right before serving, top with chopped nuts and crispy bacon. Enjoy!
Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
- 1/2 cup pecans
- 6 slices bacon
- 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-1/2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
- Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
- Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
- Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.
- Serving size: 4-6
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