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RECIPE: Roasted Brussels Sprouts with Bacon

This dish can be a great year round or seasonal dish. Whether you choose to serve it in the summer as a BBQ side dish, or maybe it’s part of your Thanksgiving day spread, it’s served with bacon. Bacon makes any dish acceptable. Once Upon a Chef combines a variety of sweet, salty and savory flavors to make this side dish a centerpiece.

Roasted Brussels Sprouts with Bacon and Pecans

Ingredients:

  • ½ cup pecans
  • 6 slices bacon
  • 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2½ tablespoons balsamic vinegar
  • 1 tablespoon maple syrup

Directions:

  • Preheat oven to 350 degrees. Line a baking sheet with heavy-duty aluminum foil.
  • Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
  • Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don’t overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
  • Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.

 

Yields: 4-6 servings           Prep Time: May vary              Cook Time:40 minutes             Total Time: 40 minutes

Original Recipe: Once Upon a Chef Roasted Brussel Sprouts and Bacon

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Sammy

Sammy Edwards is Digital Marketing Manager for Edwards Virginia Smokehouse. He writes, films and prefers Peppered Bacon on the weekends.