How To Make Roasted Brussels Sprouts with Bacon, Pecans & Maple Syrup
Chopped pecans, smoky bacon, and sweet maple syrup make these roasted Brussels sprouts so much tastier you won’t be able to resist them.
Preheat oven to 350 degrees F. Line a baking sheet with heavy duty aluminum foil.
Place pecans on the prepared baking sheet and bake for about 5 minutes, until lightly toasted and fragrant. 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 F. 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 to 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 F, 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 for about 20 minutes, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized. 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.
- Calories: 317.64kcal
- Fat: 24.66g
- Saturated Fat: 5.39g
- Trans Fat: 0.04g
- Monounsaturated Fat: 13.38g
- Polyunsaturated Fat: 4.60g
- Carbohydrates: 18.54g
- Fiber: 6.59g
- Sugar: 6.96g
- Protein: 9.58g
- Cholesterol: 19.14mg
- Sodium: 477.63mg
- Calcium: 77.00mg
- Potassium: 696.60mg
- Iron: 2.55mg
- Vitamin A: 60.94µg
- Vitamin C: 128.61mg
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