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Roasted Brussels Sprouts with Maple Glazed Pecans and Bacon

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


  • 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.


*For Thanksgiving I tripled this recipe.