Bacon Pecan Brussels Sprouts
Description
Brussels sprouts halved and cooked in bacon fat until browned, then roasted in the oven with crispy bacon bits and toasted pecans stirred back in at the end. Three ingredients, one pan, and the vegetable that converts the most skeptics. Ready in about 30 minutes.
Ingredients
Instructions
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Preheat oven to 375°F.
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Cut the end off each Brussels sprout, then cut each in half.
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Cook diced bacon in a large oven-safe skillet over medium heat until it begins to brown.
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Add pecans to the skillet and toast briefly with the bacon in the bacon fat.
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Remove bacon and pecans with a slotted spoon to a bowl, leaving the fat in the skillet.
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Add Brussels sprout halves to the hot bacon fat. Season with salt and pepper. Cover and cook for about 6 minutes.
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Once sprouts are lightly browned on the outside, transfer skillet directly to the oven (or move sprouts to a baking dish).
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Roast for 20–25 minutes, adding bacon and pecans back to the sprouts after 15 minutes.
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Let cool briefly and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 4g20%
- Cholesterol 20mg7%
- Sodium 320mg14%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don't overcrowd the pan when roasting — the Brussels sprouts need space to get crispy edges rather than steam.
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