Roasted Brussels Sprouts with Pecans and Bacon
Crispy roasted Brussels sprouts with bacon and pecans is a holiday-sounding side dish you can eat any day of the week.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 169kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 427mg | Potassium: 622mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1145IU | Vitamin C: 129mg | Calcium: 70mg | Iron: 2mg