Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup

Tested & Perfected Recipes

roasted brussels sprouts

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!

My Recipe Videos

Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup

Servings: 4-6
Total Time: 40 Minutes


  • 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


  1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

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  • Per serving (5 servings)
  • Calories: 376
  • Fat: 29 g
  • Saturated fat: 6 g
  • Carbohydrates: 22 g
  • Sugar: 8 g
  • Fiber: 8 g
  • Protein: 11 g
  • Sodium: 570 mg
  • Cholesterol: 22 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • I’m planning on bringing a double batch of the make ahead mashed potatoes and a double batch of Brussels sprouts to Thanksgiving. I’ve never made Brussels sprouts before and am hesitating between this recipe and the Brussels sprouts gratin. Any advice for a Brussels sprouts newbie about which recipe would work better for a largish group of all ages that I have to transport 30 minutes?

    • — Janet on November 17, 2018
    • Reply
    • I really think you could go either way here. These can be made ahead; just wait to add the bacon and pecans until right before serving so they stay crunchy. If I had to pick one though, I might go with the Brussels Sprouts Gratin. They reheat nicely in a 350-degree oven in about 10 – 15 minutes. I hope you enjoy whichever you choose!

      • — Jenn on November 18, 2018
      • Reply
  • This dish is absolutely scrumptious with or without the balsamic and maple syrup. I served this for a crowd as part of a brunch, but it would work well for any time of the day! It reheated amazingly well in the oven and the leftovers were even irresistible!

    • — Frances Annis on October 9, 2018
    • Reply
  • I’ve made this recipe multiple times and different family functions and they’ve been a hit every time! My husband who normally won’t eat any brussel sprouts loved it! The recipe is super easy to follow. My daughter helped me out the last time I made it. You can’t go wrong with this delicious dish!

    • — Paola on October 5, 2018
    • Reply
  • These are so so yummy! Going on my Thanksgiving menu this year and hoping to convert my anti Brussels sprouts relative over to the delicious green side. This is the recipe to do it.

    • — Jean Manos on October 4, 2018
    • Reply
  • I made this for a Thanksgiving side and it was a hit. Had to pass out the recipe. So so so yummy. If you like Brussels sprouts you need to try this 🙂

    • — Peggy W on March 6, 2018
    • Reply
  • I am going to make this for Christmas dinner and would probably make it beforehand. How do you recommend hearing them up again before adding the nuts and bacon or would you add them and then heat up?

    • — Marion on December 23, 2017
    • Reply
    • Hi Marion, I’d pop them in a 350°F- oven for 10 to 15 minutes to reheat, then add the nuts and bacon. Hope you enjoy it!

      • — Jenn on December 23, 2017
      • Reply
      • Thanks very much. Will let you know. Merry Christmas.

        • — Marion on December 23, 2017
        • Reply
      • Absolutely delicious sprouts. Every single person was back at the plate several times. Thank you so much for this recipe – will definitely be doing this again. Best wishes.

        • — Marion on December 25, 2017
        • Reply
  • These brussel sprouts were absolutely amazing! My husband rarely eats anything green, but he ate these and loved them. So much that he asked for the leftovers the next day.

    • — Julie on December 6, 2017
    • Reply
  • This is so delicious! My favorite Brussels sprouts recipe! It’s even fantastic if you make it without the pecans if you don’t have those handy. This is the absolute best way to put your pure maple syrup to use!

    • — Gail O. on November 30, 2017
    • Reply
  • Holy moley was this fantastic! i didn’t even add the pecans because I forgot and it was still out of this world. Thanks so much!

    • — Darlene on November 25, 2017
    • Reply
  • Can I serve this as a side for prime rib?
    Jen thank you for all the delicious recipes. Guests think I am the best host because I always serve outstanding food. Thank you for sharing.

    • — Lily on November 24, 2017
    • Reply
    • Hi Lily, you could serve this with prime rib, but I wouldn’t want the bacon to compete with the main dish. Maybe you could consideer these Brussels sprouts intead?

      • — Jenn on November 24, 2017
      • Reply
  • I had planned our Thanksgiving meal out knowing that I would be using your Challah Stuffing and make ahead mashed potatoes. I was planning to cook an amazing Brussels sprouts dish that I had stumbled upon last year (before I became a devoted fan of your site). Imagine my surprise (sort of) when I googled the recipe and realized it, too, was yours! This Brussels sprouts dish is savory and a great contrast to the sweet, creamy richness of the rest of a Thanksgiving meal. It’s become a much requested part of our Thanksgiving tradition now.

    • — Lily on November 21, 2017
    • Reply
    • Too funny! Happy Thanksgiving! 🙂

      • — Jenn on November 21, 2017
      • Reply
  • Do u have a recipe for Brussel sprouts with oil and balsamic

    • — Ina hill on November 21, 2017
    • Reply
    • Hi Ina, I do! You can find it here. Hope you enjoy!

      • — Jenn on November 21, 2017
      • Reply
  • Do you have the nutritional numbers on this Brussels sprout recipe?

    • — Barbara on November 21, 2017
    • Reply
    • Hi Barbara, I just added them. Beware- they are a bit of an indulgence, but delicious!

      • — Jenn on November 21, 2017
      • Reply
  • This is my favorite way to make brussel sprouts. Perfect salty/sweet combo. I like to prep the bacon and almonds (or pecans) then add them before serving. This is a favorite for thanksgiving. It is best ate the same day, but will still be tasty a day after with Turkey or ham leftovers.

    • — christina purvis on September 18, 2017
    • Reply
  • This recipe is so delicious. I’ve made it over and over again. We love fresh brussel sprouts and then also bacon and maple syrup combo’s are a total winner. I did substitute walnuts occasionally and they are great in this dish as well. Thank you for making such a great recipe.

    • — Lisa MT on September 14, 2017
    • Reply
  • I noticed you are using fresh brussel sprouts. When Brussel Sprouts are out of season or if one can only get frozen sprouts, would it be possible to get the same excellent results using the frozen sprouts? If so, how would I adjust the cooking time? I assume I would align them in the same manner. Would I need to blanch them first the way you do some frozen vegetables? I just want to prevent them from becoming mushy and want some of them to be caramelized. Thank you for your recipes. They are fantastic!

    • — Bahni Anderson on July 14, 2017
    • Reply
    • Hi Bahni, glad you like the recipes! I’d suggest sticking with fresh Brussels sprouts here- I don’t think this recipe would be great with frozen- sorry!

      • — Jenn on July 17, 2017
      • Reply
  • Can you make this a day ahead and warm it up before serving?

    • — Susan on May 23, 2017
    • Reply
    • Sure, I would just wait to add the bacon and pecans until right before serving so they stay crunchy.

      • — Jenn on May 23, 2017
      • Reply
  • Fabulous! This is now our “go to” recipe for Brussel Sprouts.

    • — Susan Cardoza on March 16, 2017
    • Reply
  • Recipe is the best I’ve ever tasted! Husband made them for me and I can’t get enough of them. We decreased the balsamic vinegar just a bit. Great balance with the maple syrup.

    • — Gina Marie Santore on March 11, 2017
    • Reply
  • At 60+ years of age I finally tried Brussels Sprouts…The Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup won me over. Now willing to try them in other recipes as well. 🙂

    • — Cathy on March 2, 2017
    • Reply
  • This recipe has all my favorites in it! The bacon, maple syrup and balsamic make the dish a perfect fall comfort food. Great recipe!

    • — Marty on December 1, 2016
    • Reply
  • Great recipe – made it a couple times leading up to thanksgiving and then for the big day as well. Used Benton’s bacon to give it a nice smokey flavor, good maple syrup and substituted a balsamic glaze. It was a great hit!

    • — Eric on December 1, 2016
    • Reply
  • Hi Jen, I’m a big fan of yours & always get the highest of compliments from your recipes. It makes me feel great so I thank you for that! For this recipe, can I use white balsamic vinegar instead of dark which I seem to be out of. I know the dark has a stronger flavor.

    • — Kelly Smykal on November 23, 2016
    • Reply
    • Hi Kelly, so glad you enjoy the recipes! Yes, as you said, dark balsamic vinegar packs a bit more punch, but white will work here too. Enjoy!

      • — Jenn on November 23, 2016
      • Reply
  • Thanks again for another superb recipe, Jenn! Made this once already and it was amazing, and plan to make it again for Thanksgiving. Can you tell me approximately how much fat is rendered from 6 slices of bacon? My husband has requested substituting pancetta for bacon this time! Do you think that would work? Thanks!

    • — Sandra on November 18, 2016
    • Reply
  • Great way to make sprouts, I make this a lot. I am looking to add sweet potatoes to it to a pre-thanksgiving dinner I am preparing. Do you think this would be good?? I’d test it but I’m already making your sweet potato pancakes tonight that I am obsessed with.

    • — Holly on November 10, 2016
    • Reply
    • Hi Holly, I think that should work. Sweet potatoes may take slightly longer to cook than Brussels sprouts, so to compensate for this, I’d put them in the oven a few minutes before the Brussels sprouts. Would love to hear how it turns out!

      • — Jenn on November 10, 2016
      • Reply
      • Everyone loved this! I cooked the sweet potatoes a little less than 10 minutes longer and they were perfect. it looked really pretty on the table. Thank you!

        • — Holly on November 13, 2016
        • Reply
        • Glad it was a success– thanks for letting me know!

          • — Jenn on November 13, 2016
          • Reply
  • Couldn’t you just put the bacon directly on the baking sheet, then remove the bacon and put the brussels sprouts directly into that fat? I rarely use aluminum foil because it is a limited resource, and instead of throwing it away I soak it with the rest of my dishes, wash dry and recycle it.

    • — Evie on October 25, 2016
    • Reply
    • Yes Evie, I think that should work. Enjoy!

      • — Jenn on October 25, 2016
      • Reply
  • The Brussel Sprouts received RAVE reviews at a dinner party I made them for tonight.
    Recipe is a keeper!
    Thanks, Chef!!

    • — Paula on March 24, 2016
    • Reply
  • I just finished making your Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup. I won’t be taking it to Thanksgiving dinner for two hours. I hope there are still some left by the time I need to leave. I keep “testing” them, one by one. This recipe is outstanding!!!

    • — Cheryl Hanson on November 26, 2015
    • Reply
  • Can turkey bacon be used?

    • — Marty on November 22, 2015
    • Reply
    • Sure, Marty — that will work.

      • — Jenn on November 22, 2015
      • Reply
  • I would love to try this recipe for Thanksgiving. Can you make this a few hours ahead of time? I’ll have my turkey and a few other sides baking in the oven and won’t have room.

    • Hi Jackie, Yes, that’s fine. Happy Holidays!

      • — Jenn on November 20, 2015
      • Reply
  • I make the same dish but I do it in a cast iron skillet on the stove and use almonds instead of pecans. One of the best ways to serve Brussel Sprouts that I know!

    • — Marcus Baker on November 10, 2015
    • Reply

    • — DANIELA on August 27, 2015
    • Reply
  • I admit it, I love brussel sprouts so this recipe caught my eye immediately. It doesn’t disappoint. We serve it with pork tenderloin and with steak. The entire family gobbles them up. I make this as written.

    • — Shannon. Roley on August 27, 2015
    • Reply
  • Can I substitute Brussels for asparagus

    • — Rebecca on June 21, 2015
    • Reply
    • Hi Rebecca, Yes, but cook time will be much shorter.

      • — Jenn on June 22, 2015
      • Reply
  • If you are looking for a recipe to convert your brussels sprouts haters, this is for you. The ratio of sweet to salty is perfect and the balsamic vinegar ties it together. I wouldn’t change a thing in this recipe.

    • — Diane Z. on March 19, 2015
    • Reply
  • This recipe is a keeper! My kids love this too – can’t go wrong with bacon in any recipe…. I use a little more pecans (3/4) for the extra crunch, as well as a little more bacon (9 strips) and there are never any leftovers….

    • — Ponyo on December 9, 2014
    • Reply
  • If I make these a day ahead, at which step should I stop. Do I add the maple and balsamic or wait till I am reheating?
    Oven space is at a premium…

    • — Shelley on November 26, 2014
    • Reply
    • Hi Shelley, You can make it all ahead of time; just wait to add the bacon and pecans until right before serving so they stay crunchy.

      • — Jenn on November 26, 2014
      • Reply
  • Can these be made a day ahead?

    • — Shelley on November 23, 2014
    • Reply
    • Hi Shelly, They can, but they won’t be crisp like they are right when they come out of the oven.

      • — Jenn on November 23, 2014
      • Reply
  • How much bacon fat should be used?
    I find the quantity of bacon fat differs greatly with different bacon

    • — Darlene on November 9, 2014
    • Reply
    • Hi Darlene, About a tablespoon but it doesn’t matter too much if it’s off.

      • — Jenn on November 9, 2014
      • Reply
  • You have said that these can be made ahead up to the point where you have added the vinegar and maple syrup. How long would I reheat them for and would I do this in the oven or microwave? Thanks

    • — Darlene on October 9, 2014
    • Reply
    • Hi Darlene, I would reheat them in a 350°F oven for about 15 minutes, or until hot.

      • — Jenn on October 10, 2014
      • Reply
  • I’m twenty-nine and I’m only now beginning to experiment with cooking. Your recipes make me very confident and comfortable in the kitchen.
    My in-laws think I’m a pro 🙂
    This particular dish is one of my favorites. I didn’t change a thing. It is so hearty and yet also very light, if you can imagine that. It hits the spot every time.

    • — Mictian on July 4, 2014
    • Reply
  • Delish! Added some dried cranberries and a little parmesan cheese at the end. Favorite Brussels sprout recipe yet!

    • — Kim on April 23, 2014
    • Reply
  • I made these for our big family Thanksgiving day meal. They were so delicious and so easy to make. My family absolutely loved them! They will be making a regular appearance. Thank you so much for your amazing recipes. I have made so many of them and we always enjoy these meals. So happy I found Once Upon A Chef!, Jenn!

    • — Jan on November 29, 2013
    • Reply
    • Thank you, Jan. That is so nice to hear!

      • — Jenn on November 29, 2013
      • Reply
  • Hi, Can I substitute honey for the maple syrup? Thanks!

    • — Yvonne on November 25, 2013
    • Reply
    • Yes, Yvonee, that would be just fine. Please come back and let me know how it turns out!

      • — Jenn on November 25, 2013
      • Reply
  • Really, how can you go wrong with this one? I made this for Thanksgiving last year and it is one of the first things my family suggested when I asked what sides we should make this year. It’s a great way to introduce people who think they don’t like brussels sprouts, because usually after this dish they do!

    • — Adrian on November 14, 2013
    • Reply
  • I love Brussels Sprouts & bacon! I didn’t have pecans and it was still delicious. Looking forward to trying the recipe in its entirety next time.

    • — Jen on November 7, 2013
    • Reply
  • I was looking for a new side dish for Thanksgiving, and I think this will be it. The guys always love the addition of bacon to a vegetable dish, so this should be a hit. I always find stalks of Brussels sprouts around the holidays.

    • — Judy Rutledge on November 5, 2013
    • Reply
  • This is a great dish to make a believer out of brussels sprouts haters. Perfect!

    • — Nicole on October 22, 2013
    • Reply
  • Made those just yesterday! Perfect recipe!
    So many people don’t like Brussels sprouts because they find them bitter when all you need to do is balance the flavors and your recipe does just that! A little acid, a little sweetness, a little fat, it’s perfect.

    • — Fluff on October 14, 2013
    • Reply
  • Do you think walnuts would be an ok substitute for pecans?

    • — Tandy on October 14, 2013
    • Reply
    • Hi Tracy, That would work just fine.

      • — Jenn on October 14, 2013
      • Reply
  • These were the best!! I didn’t have bacon but had real bacon bits so I saute the bacon bits in some butter and used the browned butter in place of the bacon drippings. I also used white balsamic vinegar. This is a favorite!

    • — Jill on March 11, 2013
    • Reply
  • Oh, my! These are absolutely amazing!!! My only changes were that I used a little less balsamic vinegar (1 T rather than 2 1/2 T) and cooked it slightly longer (23 minutes), although I think my oven is slightly cool.

    Even the family members who usually hate Brussels sprouts had to admit that these little morsels were tasty. Served it for a big family, holiday dinner also, and it went over very well.

    This is my favorite recipe that I have tried on this site. Try it, you’ll like it! 🙂

    • — Jennifer Smith on March 11, 2013
    • Reply
  • I really REALLY dislike Brussels sprouts. I’ve tried just about everything to disguise them, including copious amounts of butter and salt. :/ These were GREAT. I actually found the sweet taste to be odd – not bad, but it took a while to get used to it. My husband actually thought adding a little more syrup would have been good! All in all, this is a great way to make sprouts if you’ve not liked them in the past. Thanks for the recipe.

    • — Megan on March 11, 2013
    • Reply
  • My whole family loved these Brussels sprouts!

    • — Kathleen French-Wilson on March 9, 2013
    • Reply
  • Another great recipe for roasted vegetables!! I loved the bacon/ brussel sprout combo. Yum!

    • — Kathy on March 9, 2013
    • Reply
  • My family doesn’t even like brussel sprouts but they devour these. Another favorite!

  • I made these a few weeks ago for company. I probably shouldn’t have because 3 out of 4 of us had never had them, and one had and hated them! We all LOVED THEM!! It was my first time ever making them. Trying to branch out with different veggies, and I couldn’t stop eating them. Thank you for the recipe!

  • A grandson allergic to nuts means I’ll omit the pecans, no problem there. I’d like to make them for a 50th anniversary lunch, but, of course, will be really rushed that morning. Can I make them the day before and refrigerate, and than reheat? Or will they lose something in the process? Many thanks.

    • — merry on December 22, 2012
    • Reply
    • Hi Merry, They should be fine; just don’t add the bacon until the last minute or it will get soggy. Enjoy!

      • — Jenn on December 22, 2012
      • Reply
  • […] Roasted Brussels Sprouts with Bacon and Pecans by Once Upon a Chef – These came out so good, I love the touch of balsamic vinegar and maple syrup with the bacon. I kept nibbling on each ingredient as I took them out of the oven – the roasted pecans, the oven-cooked bacon, the brussels sprouts tossed in bacon fat and olive oil. […]

  • I can’t wait to make these tomorrow!!! My mom made a very similar recipe last year that she was trying for the first time and they were SOOOOO delicious!! I know these are going to be great!!!

    • — Maggie Reyes on November 21, 2012
    • Reply
  • Roasted brussels sprouts, I love them. Why didn’t I think of balsamic vinegar?! Genius!! I can’t wait to try it — thanx

    • — susie dyksinski on November 20, 2012
    • Reply
  • This has to be the best way to prepare brussel sprouts!!!!!

  • Hi Jenn – Love this site. Your Zesty Italian Dressing has replaced the Italian dressing I have been making for years, and I love you hummus recipe as well.

    Would using white balsamic vinegar work in this recipe or should I use the dark.


    • Thank you, Mimi! I like dark balsamic for this recipe but white would work too. Hope you enjoy!

      • — Jenn on November 15, 2012
      • Reply
  • Omigosh! It is my turn for the veggie dish this holiday and you have solved such a dilemma for me! I’m tired of the same old green-bean casserole that everyone brings, so this is going to be a fantastic change. Thanks so much; I love your site :o)

  • Brilliant combo, Jenn! I’ll just have these for dinner tonight, thank you.

    • — Laura on November 15, 2012
    • Reply
  • Hi Jenn,

    As Grace is allergic to nuts…do you think this will stay taste okay without the pecans? Would you substitute for them or just leave them out?
    Sounds very delish!

    • — Audrey on November 15, 2012
    • Reply
    • Hi Audrey, You can just leave them out…will still be delish 🙂

      • — Jenn on November 15, 2012
      • Reply
  • Last time I bought Brussels sprouts I really wanted bacon with them, but I didn’t have any! This is pretty much the recipe I wanted to have in my head. Thanks for this. I’ll make it next time for sure!

  • I wonder if you could use thawed frozen brussels sprouts?

    Cannot wait to try this recipe!

    • Hi Tonia, Not sure how that would work…I’d stick with fresh if you can find them.

      • — Jenn on November 15, 2012
      • Reply
  • Love your website! I would like to make a low fat version of this recipe without the bacon. Do you have any suggestions?

    • — Marla on November 15, 2012
    • Reply
  • Oh My Goodness!!!
    I LOVE brussels sprouts!! Probably my favorite veggie!

    I was thinking of making some roasted brussels sprouts for Thanksgiving, but wasn’t sure if anyone else would eat them, but I am sure they will if I make them this way.

    Not sure they will make it from oven to table, though. I may end up eating them all!!

    Thanks for sharing!!

    • — Hope on November 15, 2012
    • Reply
  • Those look delicious! I hope this isn’t a silly question, but if you make them ahead like you said, can you just warm them up in the microwave before serving or do you serve them chilled? Thanks so much!

    I just recently found your site and have had amazing success with every. single, recipe. We have turned into granola snobs, love your granola bars and your perfectly grilled chicken is my new favorite way to make chicken! Thank you so much!!!

    • — Rebecca on November 15, 2012
    • Reply
    • Hi Rebecca, I think they are best served warm or hot, and you can definitely heat them up in the microwave. So glad you are enjoying the recipes!

      • — Jenn on November 15, 2012
      • Reply
  • Oh my goodness, we are recipe twins! Just published a roasted Brussels sprouts post today, and I totally agree with you about standing over the stove shoveling them in my mouth. Definitely adding bacon to my next batch. Really, what isn’t better with bacon, lol

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