Prepare to transform the most misunderstood vegetable into a crowd-pleasing sensation that will have everyone asking for seconds! These roasted Brussels sprouts aren't just another boring side dish – they're a flavor explosion waiting to happen. By combining the smoky crunch of bacon, the rich nuttiness of toasted pecans, and perfectly caramelized Brussels sprouts, this recipe turns a humble vegetable into a gourmet experience that'll make you forget every bland Brussels sprout memory you've ever had.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 slices bacon, chopped
- 1/2 cup pecans, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Wash Brussels sprouts thoroughly under cool running water. Trim the stem ends and remove any yellowing or damaged outer leaves. Cut each Brussels sprout in half lengthwise to ensure even roasting.
- Pat the halved Brussels sprouts completely dry using clean paper towels. Excess moisture will prevent proper caramelization.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. Ensure they are not overcrowded to allow proper roasting and browning.
- Sprinkle the chopped bacon pieces evenly over the Brussels sprouts.
- Place the baking sheet in the preheated oven and roast for 15-20 minutes, or until the Brussels sprouts are golden brown and crispy on the edges, and the bacon is cooked and slightly crisp.
- During the last 5 minutes of roasting, add the chopped pecans to toast them lightly alongside the Brussels sprouts.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving dish, gently tossing to distribute the bacon and pecans.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot as a delicious side dish.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your Brussels sprouts dry before roasting to ensure they caramelize beautifully instead of steaming.
- Cut-side down is key: Placing the flat side of the sprouts against the baking sheet creates maximum surface area for golden, crispy edges.
- Don't overcrowd the pan. Give your sprouts breathing room to ensure they roast, not steam. Use a large baking sheet and spread them in a single layer.
- For extra flavor, try using thick-cut bacon or even pancetta for a more luxurious taste.
- If you want to make this dish ahead, you can prep the ingredients earlier in the day and roast just before serving to maintain maximum crispiness.
- For a vegetarian version, replace bacon with smoked paprika or liquid smoke to maintain that deep, smoky flavor profile.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 9g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 20mg
