Crispy roasted Brussels sprouts with bacon and pecans is a holiday-sounding side dish you can eat any day of the week.
Roasted Brussels Sprouts with Bacon
Roasted Brussels Sprouts make an appearance on our table at least once a week. That being said it is fun to change it up with different flavoring and toppings.
Brussels sprouts are like the baked potato of the green vegetable world. I know that sounds funny but you can top them with so many things.
Bacon and cheese appear often on our Brussels sprouts. Swap the cheese for pecans and you get a savory nutty flavor that will have everyone wanting seconds.
To roast Brussels sprouts, I like to halve mine. This creates more crispy edges and keeps them from rolling around the pan when I am moving about my kitchen.
Not to mention it makes them easier to pop in your mouth when hot out of the oven. Let’s face it we all sneak one or two before they hit the table
Brussels Sprouts with Pecans
Something to remember when making Brussels Sprouts is to season generously. Don’t be afraid of salt and pepper or other seasonings when cooking with them. They will turn out delicious, I promise.
The pecans in this recipe add a fantastic bit of crunch and additional texture to this side dish.
If you wanted to take this recipe from weeknight to holiday special toast your pecans in brown sugar to glaze them before tossing them with the sprouts and bacon. You will think you’re eating dessert for dinner!
Roasted Brussels Sprouts with Pecans and Bacon
- Preheat the oven to 450°. Place the Brussels sprouts on a large baking sheet and drizzle with oil. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Toss with your hands to coat well. Arrange the sprouts cut sides facing down.
- Roast for 20 minutes. While the sprouts roast, cook 4 slices of bacon in a 10-inch skillet over medium heat until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon grease. Chop or crumble the bacon.
- When the Brussels sprouts are tender and golden brown, transfer the roasted sprouts to a platter and toss with the reserved bacon fat, bacon, and pecans. Season with additional salt and pepper to taste. Serve warm.
We enjoy Brussels so much, I don’t think I could ever have too many ways to cook them!
Smashed brussels sprouts with balsamic honey glaze are quite literally the candy of the vegetable world. It is not possible to eat just one!
The sweet heat of honey sriracha Brussels Sprouts will have everyone devouring these little bites before they make it to the table.
Crispy, savory Roasted Brussels Sprouts with Garlic, Red Pepper, and Parmesan are the side that has been missing from your table. These Brussels are so darn good, that you are going to be grabbing them straight out of the pan.
Air fryer brussels sprouts are the popcorn of the vegetable world. There is no way you can eat just one – they are such a great snack or side. I love that Brussels sprouts are finally getting the attention they have long deserved.
Roasted Brussels Sprouts with Pecans and Bacon
- 1 pound Brussels sprouts trimmed and halved
- 1 tablespoons olive oil
- ½ teaspoon kosher salt divided
- ¼ teaspoon freshly ground black pepper
- 4 slices bacon, cut into 1-inch pieces (cooked and crumbled, about ⅓ cup worth)
- ¼ cup pecans, finely chopped and toasted
- Preheat the oven to 425°. Place the Brussels sprouts on a large baking sheet and drizzle with oil. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Toss with your hands to coat well. Arrange the sprouts cut sides facing down.
- Roast for 20 minutes. While the sprouts roast, toast the pecans in a non-stick skillet over medium heat for about 3-5 minutes. When they're fragrant, transfer to a plate.
- Cook the bacon in the same skillet over medium heat until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon grease. Chop or crumble the bacon.
- When the Brussels sprouts are tender and golden brown, transfer the roasted sprouts to a platter and drizzle with the reserved bacon grease. Sprinkle with crumbled bacon and pecans. Season with additional salt and pepper to taste. Serve warm.
recipe lightly adapted from Cook’s Illustrated: The Science of Good Cooking
5 Comments Leave a comment or review
Lill – these Brussels sprouts are roasted so no water is needed.
Instructions: #1 states… “drizzle with oil and water”. Oops!
thanks for catching that, Joan! I tested the recipe a couple of different ways and found I liked it best without any water. I’ve corrected the directions.
Can you use frozen brussel sprouts?
I have not tried this with frozen Brussels Sprouts.