Welcome to one of my absolute favorite ways to enjoy Brussels sprouts! This dish brings together crispy bacon, roasted Brussels sprouts, and crunchy pecans for a savory, nutty, and unforgettable bite. It’s perfect for a cozy weeknight dinner or as a side dish at your next gathering.
If you’ve ever been on the fence about Brussels sprouts, this recipe might just become the game-changer. The smoky bacon paired with the natural sweetness of pecans takes these tiny cabbages to another level. Plus, I’m showing you how to get perfectly caramelized Brussels every time. Ready? Let’s go!
Why You’ll Love This Recipe
- It’s quick and easy—under 30 minutes and just one pan!
- Packed with flavor, thanks to the salty bacon and nutty pecans.
- A side dish that feels indulgent, but still nourishing.
- Perfect for any holiday table or Sunday dinner.
Ingredients Breakdown
Essentials:
- Brussels Sprouts: Fresh and halved, they roast to crispy perfection.
- Bacon: Provides that smoky flavor. Thick-cut bacon works best here!
- Pecans: Adds a satisfying crunch and a hint of sweetness.
- Olive Oil: Helps the Brussels sprouts caramelize in the oven.
- Balsamic Vinegar (optional): For a hint of tangy sweetness at the end!
Pro Tips:
- If you’re out of pecans, feel free to substitute with walnuts—they’re equally delicious!
- Try using a flavored balsamic glaze for extra flair. A hint of sweetness really complements the salty bacon and savory Brussels sprouts.
- For vegetarian friends, you can leave the bacon out and use a dash of smoked paprika to replicate that smoky flavor.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Get a large baking sheet ready.
- Prepare the Brussels sprouts: Cut the ends off and slice them in half lengthwise. Toss them in olive oil and salt and pepper.
- Add bacon: Cut your bacon into small pieces or lardons and toss with the Brussels sprouts.
- Roast: Spread everything out on the baking sheet, ensuring the Brussels sprouts and bacon are in a single layer. Roast in the preheated oven for about 20–25 minutes, stirring halfway through so everything cooks evenly.
- Toast pecans: Meanwhile, toast pecans in a dry skillet over medium heat for about 5 minutes, stirring occasionally until they’re fragrant. Set aside.
- Combine: Once the Brussels sprouts and bacon are finished roasting, remove from the oven and toss in the pecans. For an optional extra touch, drizzle with balsamic vinegar or glaze.
- Serve: Transfer to your serving platter and enjoy warm!
Chef’s Tips and Tricks
- Don’t overcrowd the pan! Give your Brussels some breathing room so they crisp up instead of steaming.
- Line your baking sheet with parchment for easier cleanup.
- Keep a close eye on the pecans while toasting them—you don’t want them to burn!
Recipe Variations and Serving Suggestions
- Add some sweetness: A drizzle of honey or maple syrup post-roast adds a lovely contrasting flavor.
- Make it veggie-friendly: Skip the bacon and roast with olive oil and smoked paprika for a hint of that bacon essence without the meat.
- Serving suggestion: This dish pairs beautifully with roasted chicken, pork, or even grilled fish. It’s also a fantastic side for Thanksgiving spreads!
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the Brussels sprouts and bacon ahead of time, store them separately, and roast just before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. They’ll stay good for up to 3 days. To reheat, pop them in the oven at 350°F for 10–15 minutes until warmed through.
Recipe Card
Brussels Sprouts with Bacon and Pecans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Servings: 4–6
Ingredients:
- 1 pound Brussels sprouts, halved
- 4 slices thick-cut bacon, chopped
- 1/2 cup pecans, toasted
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional: Balsamic vinegar for drizzling
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss Brussels sprouts with olive oil, salt, and pepper. Add chopped bacon and toss again.
- Spread Brussels sprouts and bacon on the baking sheet. Roast for 20–25 minutes, stirring halfway through.
- Toast pecans in a dry skillet for 5 minutes, stirring frequently.
- Once Brussels sprouts are done, toss with toasted pecans. Drizzle with balsamic vinegar if desired. Serve warm.
Ready to give this recipe a try? I’d love to hear how it turned out for you! Share your experience in the comments below or tag @TheKitchensAid in your delicious creations on Instagram.
