Roasted Brussels Sprouts with Bacon and Pecans is a simple yet flavorful side dish that brings together crispy, caramelized Brussels sprouts, salty bits of bacon, and crunchy toasted pecans. The roasting gives the sprouts a nice bite while the bacon adds a smoky touch, and the pecans bring a pleasant nutty crunch.
I love making this dish because it’s easy to prepare and always a hit at family dinners. I like to toss the Brussels sprouts and pecans with just a little olive oil before roasting so everything gets perfectly crisp. Adding bacon not only boosts the taste but also makes the whole dish feel a little extra special. It’s one of those recipes I keep coming back to when I want something both tasty and a bit comforting.
My favorite way to serve this is right alongside a big holiday meal or any time I want to make vegetables feel more exciting. I’ve noticed that even people who don’t usually love Brussels sprouts tend to ask for seconds when they try this. It’s a great way to sneak some greens into the meal without losing out on flavor or fun textures.
Key Ingredients & Substitutions
Brussels sprouts: Fresh sprouts work best for roasting. Look for firm, bright green ones. If fresh aren’t available, frozen can work but won’t crisp as well. I recommend trimming and halving for even cooking.
Bacon: Bacon adds great smoky flavor and crispiness. For a vegetarian option, try smoked tempeh or coconut bacon. Turkey bacon is also a leaner substitute but may be less crispy.
Pecans: Pecans add a nice crunch and nuttiness. You can swap for walnuts or almonds if you prefer. Toasting them lightly in the pan enhances their flavor.
Olive oil: Olive oil helps Brussels sprouts roast nicely and adds a mild flavor. Avocado oil is a good alternative with a higher smoke point if you roast at high temperatures.
Optional sweetener: A drizzle of balsamic vinegar or maple syrup adds a subtle sweet touch. Both balance the savory bacon and give the dish a little extra zing.
How Can I Get Crispy Brussels Sprouts and Bacon Every Time?
Getting crispy Brussels sprouts and bacon is all about temperature and timing. Here’s my tip:
- Roast Brussels sprouts at a high heat (around 400°F or 200°C) so they caramelize and brown nicely.
- Make sure sprouts are in a single layer on the baking sheet; overcrowding traps moisture and steams them instead of roasting.
- Stir once halfway through roasting to promote even browning.
- Cook bacon separately in a skillet until crispy, then drain well on paper towels to keep your dish from getting greasy.
- Toast the pecans in the leftover bacon fat for extra flavor, but stir often to avoid burning.
- Combine everything just before serving to keep textures crisp and fresh.
Equipment You’ll Need
- Baking sheet – I like a large, rimmed sheet to give the Brussels sprouts room to roast evenly and get crispy.
- Mixing bowl – helps toss Brussels sprouts with oil and seasonings before roasting.
- Skillet – perfect for cooking bacon and toasting pecans; I prefer a skillet with a non-stick surface for easy cleanup.
- Slotted spoon – useful for removing crispy bacon without excess grease.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Use turkey bacon or vegetarian bacon for a meatless twist—still crispy and flavorful.
- Add a splash of balsamic vinegar or maple syrup after roasting to give a sweet and tangy glaze.
- Mix in cooked mushrooms or caramelized onions for extra umami and sweetness.
- Try adding a sprinkle of grated Parmesan or crumbled feta on top before serving for a cheesy finish.
Roasted Brussels Sprouts with Bacon and Pecans
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- ½ cup pecan halves
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon balsamic vinegar or maple syrup for a touch of sweetness
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to roast the Brussels sprouts. Cooking the bacon and toasting the pecans will take an additional 10 minutes, so plan for about 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are evenly coated. Spread them out in a single layer on a large baking sheet. Roast in the preheated oven for about 20 minutes, stirring once halfway through. The sprouts should be golden brown and slightly crispy on the edges when done.
2. Cook the Bacon and Toast the Pecans:
While the Brussels sprouts roast, place the chopped bacon in a skillet over medium heat. Cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon pieces and place them on paper towels to drain, keeping the bacon fat in the skillet. Add the pecan halves to the skillet and toast them in the bacon fat for 2-3 minutes, stirring frequently to avoid burning and to bring out their flavor.
3. Combine and Serve:
Once the Brussels sprouts are roasted, transfer them to a serving bowl. Add the crispy bacon and toasted pecans, then toss everything together. If you like, drizzle with balsamic vinegar or maple syrup for a hint of sweetness and toss gently again. Serve warm as a tasty and satisfying side dish.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but thaw them completely and pat dry to reduce moisture. Keep in mind they may not get as crispy as fresh ones when roasted.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to help maintain crispiness.
Can I Substitute the Pecans with Other Nuts?
Absolutely! Walnuts or almonds work well and can be toasted just like pecans to add a nice crunch.
Is There a Vegetarian Version of This Dish?
Yes! Simply omit the bacon and use smoked tempeh or a plant-based bacon substitute for a similar smoky flavor. You can also increase the pecans for extra texture.