Maple Bacon Brussels Sprouts

Brussels sprouts plated with bacon and pecans drizzled with maple syrup.

5 from 1 vote

An easy Brussels sprouts recipe with a combination of sweet, savory, and salty, perfect for a holiday side dish in the Fall and Winter. The pecans can be made ahead of time making it a great dish for Thanksgiving

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Servings: people

Calories: 282kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 baking tray
parchment paper
1 small frying pan

Ingredients

1 Lb Brussels Sprouts halved
3 Slices Bacon Chopped
2 tablespoon Olive Oil
1 teaspoon Salt
½ Tsp Pepper
1 Cup Pecans Roughly Chopped
1 tablespoon Butter
1 teaspoon Vanilla
1.5 tablespoon Brown Sugar
½ Tsp Cinnamon
2 tablespoon Maple Syrup
¼ Cup Water

Instructions

Preheat oven to 400 degrees. Toss brussels sprouts with olive oil, salt, and pepper. Place them on a tray mixed with chopped bacon. Roast in the oven for 30-35 minutes.
Bring a small frying pan to medium heat. Place in 1 tablespoon of butter, then add your pecans. Stir occasionally for 3-5 minutes until pecans are toasted. Add in brown sugar and cinnamon and stir until combined. Add vanilla and a quarter cup of water. Stir until all water is dissolved. The sugars will start to become caramelized and appear to be sticky and bubbly.
Remove the pecans from the pan and place them on a parchment-lined tray. Bake in the oven for 5 minutes.
Once your brussels sprouts are brown and crispy remove them from oven. Mix with pecans and maple syrup. Serve immediately

Video

Notes

Remove the pan from the heat while cooking the pecans if it's too hot and finish off the heat. The sugar can burn quickly. Add more water if you feel like it evaporates too quickly or if something is stuck to the bottom of the pan.
The pecans can be made days in advance! The bacon can also be chopped a day in advance!

Nutrition