Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup

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.



  • 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.

Leave a Comment

Your email address will not be published. Required fields are marked *