Roasted Brussels sprouts with bacon and maple pecans are a family favorite! Crispy roasted Brussels sprouts are tossed with flavorful bacon and maple pecans making for a perfect fall side dish recipe. These sprouts are so flavorful, and perfect for holiday dinner or just a regular weeknight supper. Even the pickiest eater will love them!
Brussels Sprouts with Bacon and Maple Pecans for Thanksgiving
Remember when I said that Thanksgiving is my favorite holiday? I wasn’t joking!
These roasted Brussels sprouts with bacon and maple pecans are something I always look forward to on the holiday table.
Not everyone is a huge fan of Brussels sprouts, but I really think that this recipe will win the haters over.
I’d never had a Brussels sprout until I was in my mid-twenties, I’m assuming because my parents didn’t like them. I had them in a soup and thought they were ok, but it wasn’t until I had them roasted that I started to sing their praises!
Brussel or Brussels?
It’s really common for people to call them brussel sprouts, or a brussel sprout. But really they’re intended to be called Brussels sprouts. Or a Brussels sprout. A sprout of Brussels. Brussel of sprout?
Brussels sprout feels like a plural word at its most confusing plural and singular level (or something?), but it’s actually named after Brussels, the Capital-Region of Belgium. Who knew? Now you do!
A Brussels sprout or a bowl of many Brussels sprouts! Let’s make ’em and eat ’em!
Brussels Sprouts on the Stalk
Brussels sprouts are in the Brassica family which also includes cabbage, broccoli, cauliflower, collards, and kale. They grow on a big stalk, and are basically like mini cabbages, but tastier in my opinion.
These were not grown in our garden (I wish!).
Our Brussels sprouts are still the size of marbles and may not be getting much bigger depending on what the weather does. I do love the spiral pattern they make!
It’s usually only around this time of year that you will find them on the stalk like this. Fall is when they are in season in most of the United States, and when they are on the stalk you know they are fresh.
It does take a little bit of work to get them off, but nothing that a sharp knife won’t take care of quickly.
Here is what you will need for this recipe:
- Brussels sprouts – Either on the stalk and trimmed off, or it’s also ok to use some already off the stalk too.
- Bacon – I recommend using thick cut.
- Pecans – I buy the halves for this recipe, if you have chopped on hand that’s ok too but will deliver a different crunch.
- Maple syrup – Go for the real maple syrup that comes from a tree. Trust.
- Salt – I like Himalayan, but use what you have!
- Olive oil – Personally I use organic EVOO, but again use what you have on hand.
How to Make Brussels Sprouts with Bacon and Maple Pecans
First, preheat the oven to 400 degrees F.
Meanwhile, cook the 3 slices of thick-cut bacon in a cast iron skillet.
Fry them up until they reach desired crispness, remove them from the pan and set aside. Reserve any bacon fat for roasting the Brussels sprouts.
Roast the Brussels Sprouts
Trim the ends of 1.5 pounds of Brussels sprouts, and cut them in half.
Don’t get too crazy with the trimming, just pull off the outer leaves if they look holey or wrinkly, and trim the stem if it feels hard.
Put the cut sprouts into a bowl and add the rendered bacon fat. Add a sprinkle of salt and stir to coat.
If the bacon didn’t render much fat or you are omitting the bacon, it’s ok to use 2-3 tablespoons of olive oil instead.
Use the bacon fat if you have it though because it makes everything delicious! That’s life advice.
Put the Brussels sprouts cut-side down in a single layer on a baking sheet.
I know, it seems a little finicky to have to turn every little sprout cut-side down, but trust me on this one. This is how it needs to be to maximize the roasted goodness.
Put them into the preheated oven for about 20-25 minutes, until they are fully cooked and golden brown.
Make the Maple Pecans
While the Brussels sprouts roast, toast one cup of pecan halves in a dry skillet on medium-low heat in a single layer.
Stir them constantly until toasty and fragrant, then put them into a small bowl and set aside.
Be careful as nuts go from pleasantly toasted to straight-up burnt very quickly (I’ve made that mistake more than once).
Add the Bacon to the Maple Pecans
Chop the cooked bacon into chunks and add it to the bowl with the warm pecans.
Drizzle two tablespoons of maple syrup on the bacon and pecans.
Add a pinch of salt and stir to coat.
Combine the Brussels Sprouts with Bacon and Maple Pecans
Put the Brussels sprouts into a large bowl along with the maple pecans and bacon mixture and stir to combine.
Transfer to a pretty serving bowl, and this right here is the best vegetable side dish you could ever have!
For a festive add-in, dried cranberries are a delicious match. Some crumbled feta or blue cheese makes it extra fancy!
This recipe is easy to make your own. Love bacon? Add more! Have a preference for pecans that are less sweet? Use less maple syrup! Super easy and mega-delicious.
Eat Roasted Brussels Sprouts with Bacon
These roasted Brussels sprouts with bacon and maple pecans are the perfect vegetable side dish. It is simple with a touch of fanciness, plus it tastes amazing!
I mean bacon and maple pecans, with healthy Brussels sprouts, how can you go wrong? Eat them with a holiday meal, or any weeknight dinner.
This recipe will feed about 6-8 people (maybe fewer if you have some real Brussels sprout lovers OR teens). Feel free to multiply the recipe if you’re planning on having a crowd!
More Thanksgiving & Holiday Favorites
- Fermented Honey Cranberries
- Simple Spiced Cranberry Sauce
- Lacto-Fermented Cranberries
- Mashed Butternut Squash w/ Maple Syrup
- Mulled Hard Cider
- Persimmon Champagne Cocktail with Cinnamon & Sage
Roasted Brussels Sprouts with Bacon and Maple Pecans
- 1.5 pounds Brussels sprouts
- 3 slices bacon thick cut is preferred
- 1 cup pecan halves
- 2 Tbsp pure maple syrup
- extra virgin olive oil optional as needed
- pinch salt
- Preheat the oven to 400°F.
- Fry the bacon in a skillet until crisp, then remove from the pan and set aside. Reserve the bacon fat for the Brussels sprouts.
- Trim the ends and cut the Brussels sprouts in half.
- Put the cut sprouts into a bowl and add the rendered bacon fat. Add a small pinch of salt and stir to coat. If the bacon didn’t render much fat (or if bacon was omitted) use 2-3 Tablespoons of olive oil instead.
- Put the Brussels sprouts cut side down in a single layer on a baking sheet.
- Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are fully cooked and golden brown.
- While the Brussels sprouts are roasting, toast the pecans in a dry skillet on medium-low heat. Stir them constantly until toasty and fragrant, then put into a medium bowl.
- Chop the cooked bacon into chunks and add it to the pecans. Drizzle the maple syrup onto the warm pecans and bacon, add a pinch of salt, and stir to coat.
- When the Brussels sprouts are cooked, add them to the bowl with the pecans and bacon and stir to combine.
- Serving Suggestion: Serve with dried cranberries and/or some feta or blue cheese to make it extra fancy.
Tessa Zundel says
Holy stinking moley this looks sooooooo good!
I had these at a restaurant once,
they are awesome!!!
Tess Felder says
Thank you for the yummy recipe. I roast Brussels sprouts with olive oil, salt & herbs de provence all the time. Definitely adding the bacon and pecans for the holidays. Have you tried peeling & slicing chiogga & gold beets, lay 6 strips of bacon over them in the oven @ 400; stir after 15 minutes and roast another 10 minutes, add pecans, roast for 5-10 more minutes. Can be eaten just like that or added to salad with avocado. A sure way to become a beet lover.