Thursday, February 21, 2013

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} 
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

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.



  1. This looks delicious- I am always looking for new ways to spice up veggies! I found your blog through Bloom Designs link party and I'm a new follower!


  2. Okay, this sounds too good to pass up. Here's my confession - until a few weeks ago, I'd never had brussel sprouts. I tried them at a vegan wedding and they were not half bad. With this recipe, I think they'd be darn good! I'll report back if I give it a try!

  3. Have you had the caramelized brussels at Boca? They are TO DIE for. Via Vite also has some killer ones that I'd recommend. That said, I love to make brussels sprouts at home, but have never added nuts - love this idea and can't wait to try this recipe!!

    1. Of course! I'm pretty sure Boca is responsible for turning over my Brussels sprouts leaf (no pun intended!). However, I do believe they were better when I first tried them years ago. These aren't quite as caramelized (not 3 days or whatever they claim) but they are mighty tasty!