September 14, 2016

Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon

The fall season is almost here and that means it's time to plan your holiday meals!
In my family, we love potluck style food like casseroles and hearty side dishes. I made this Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon for last Thanksgiving and I love how it turned out. The sprouts were crunchy and tender, the bacon was salty, the syrup added a delicious sweetness, and the pecans gave it the perfect hint of nuttiness. all in all, you will be thankful for this tasty dish is part of your Thanksgiving meal!

Ingredients: 

Makes 4 servings

  • 1 lb Brussels Sprouts, hard bottoms trimmed and cut in half
  • 4 slices bacon
  • 2 tbsp maple syrup
  • 1/2 cup pecan, chopped
  • 1/2 yellow onion, diced
  • salt/pepper, to taste
  • olive oil

Directions: 

  1. Preheat oven to 400 degrees.
  2. Add the halved Brussels sprouts to a baking sheet, spreading in a single layer. 
  3. Sprinkle with salt and ground black pepper and then drizzle olive oil over the top.
  4. Bake for 20 minutes.
  5. Meanwhile, cook the bacon over medium heat in a large heavy bottom pan. I use a cast iron skillet.
  6. When the bacon is crisp, remove to a paper towel lined plate to drain and cool. Leave the bacon grease in the pan.
  7. Add diced onion and cook until softened, about 5 minutes.
  8. Add chopped pecans and maple syrup. Turn heat to med low.
  9. Dice the bacon and add to the pan too.
  10. Add the Brussels Sprouts and stir to combine and heat through for a couple minutes.
  11. Pour into a serving dish and enjoy.

*For Thanksgiving I tripled this recipe. 


Start with 1 lb of Brussels Sprouts. Wash then cut off the bottoms and then cut in half.
Add the halved Brussels sprouts to a baking sheet, spreading in a single layer. 
Sprinkle with salt and ground black pepper and drizzle olive oil over the top.
Bake for 20 minutes.
Meanwhile, cook the bacon over medium heat in a cast iron skillet.
When the bacon is crisp, remove to a paper towel lined plate to drain and cool. 
 Leave the bacon grease in the pan. 
Add diced onion and cook until softened, about 5 minutes.
Add chopped pecans and maple syrup. Turn heat to med low.
 Dice the bacon and add to the pan too.
Add the Brussels Sprouts and stir to combine and heat through for a couple minutes.
Pour into a serving dish and enjoy.


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