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Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon
Makes 4 servings
Ingredients
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
Instructions
Preheat oven to 400 degrees.
Add the halved Brussels sprouts to a baking sheet, spreading in a single layer.
Sprinkle with salt and ground black pepper and then drizzle olive oil over the top.
Bake for 20 minutes.
Meanwhile, cook the bacon over medium heat in a large heavy bottom pan. I use 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.
Notes
*For Thanksgiving I tripled this recipe.