Caramelized Brussels Sprouts with Bacon & Pecans

Holy cow!  This one is a good one.  It's been a couple months since I made it and I still drool just thinking about these little morsels of goodness.  Even if you think you're not a Brussels sprouts fan, I strongly encourage you to give this one a whirl.  I think it would change your mind and leave you longing for more.  I just can't say enough about this dish.  If you try it (when you try it), let me know your thoughts.  It was a winner in our house for sure.

Caramelized Brussels Sprouts with Bacon & Pecans                                           from Serious Eats                                              {Printable recipe}  Ingredients:

1/2 cup pecans

4 slices bacon

2 pounds brussels sprouts, halved (stems and ragged outer leaves removed)

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 1/2 tablespoons balsamic vinegar

1 tablespoon maple syrup

Directions:

Adjust oven rack to center position and preheat oven to 350°F. Line a baking sheet with heavy duty aluminum foil.

Place pecans on 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 nuts to cutting board and chop coarsely. Set aside.

Increase oven temperature to 400°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 until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon). (Note:  This can also be done in a skillet on the stove, which is my preferred method.)  Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and discard aluminum foil. When bacon is cool, finely chop.

Increase oven temperature to 425°F. Line baking sheet with fresh aluminum foil. Toss brussels sprouts with 1-2 T. rendered bacon fat, olive oil, salt, and pepper, directly on baking sheet. Roast, stirring midway through 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 serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or room temperature.