Thanks to this recipe from Jennifer at Once Upon a Chef, you can finally enjoy your brussels sprouts without them tasting like brussels sprouts. Her secret? Bacon, of course. The answer is always bacon.
- 1/2 cup pecans
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 2 pounds brussels sprouts, halved (you want those stems and ragged outer leaves removed)
- And most importantly, 6 slices of bacon (if you’re a champion, double it)
- Preheat oven to 350 degrees.
- Place the pecans onto a lined baking sheet and bake for about 5 minutes to get them lightly toasted and pleasant-smelling.
- Transfer the pecans to a cutting board and chop into thick pieces. Set aside.
- We’re now about to turn up the heat with this bacon. But actually. Turn the oven to 400 degrees.
- Lay the bacon strips flat on the same foil-lined baking sheet and roast for 15-20 minutes, rotating the pan from front to back halfway through until the bacon is crisp.
- Here’s more bacon even though you didn’t ask.
- We hate wasting our bacon fat, so save that aside. (Here’s some cool things you can do with your bacon fat, by the way.) In the meantime, turn the oven heat up again to 425 degrees and chop that fine bacon up finely.
- Toss the brussels sprouts with the rendered bacon fat, olive oil, salt, and pepper on the baking sheet.
- Roast until brussels sprouts are tender and caramelized. This should take about 20 minutes.
- Add balsamic vinegar and maple syrup and toss to coat evenly. Transfer to a serving dish. Now we’re almost at the good part…
- Before serving, top the brussel sprouts with your chopped pecans and bacon. Serve warm and enjoy.
This recipe was adapted from our friend Jennifer at Once Upon a Chef.
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