Maple-Roasted Brussels Sprouts with Bacon and Pecans

Name: Maple-Roasted Brussels Sprouts with Bacon and Pecans
Prep time: 15 min
Cook time: 20 min
Total time: 43 min
Yield: 6 serving
Ingredients: ½ cup pecans; 4 trips Bacon; 2 lb Brussels sprouts; 1 fuji apple; ¾ teaspoon kosher salt; ½ teaspoon ground black pepper; 3 tablespoon balsamic vinegar; 2 tablespoon pure maple syrup

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 mins
Total Time
43 mins
Servings
6
Calories
209 kcal
Course
Side Dish
Cuisine
French, Italian, American

Maple-Roasted Brussels Sprouts with Bacon and Pecans

Kaitlin Leblanc

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Maple-Roasted Brussels Sprouts are loaded with incredible flavor and texture. Slightly sweet and slightly savory with a nice crunch from the toasted pecans. All the components can be made up to 1 day in advance. Be served soon after roasting.

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Ingredients

Servings

½ cup pecans roughly chopped
4 trips Bacon thick slice
2 lb Brussels sprouts trimmed, ends snipped, and cut in half, lengthwise
1 fuji apple peeled, cored and thinly sliced
¾ teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoon balsamic vinegar
2 tablespoon pure maple syrup

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Instructions

Preheat oven to 350°F.
Line a baking sheet with foil and place the pecan on the pan. Toast for about 4 to 5 minutes, turning the pan once. Keep an eye on them, don't let them burn! Set aside.
On the same baking sheet (with pecans removed), add the strips of bacon and place in the oven and bake until crisp, about 20 minutes. Use tongs to transfer cooked bacon to a plate lined with paper towels. If desired, transfer the rendered bacon grease to a small bowl and set aside.
Increase oven temperature to 400°F.
Place the trimmed and halved Brussels sprouts and sliced apples in a large bowl and toss with 1 tablespoon olive oil and 1 tablespoon reserved bacon grease. (Or 2 tablespoon olive oil, if not using bacon grease). Gently mix with the salt and pepper.
Remove the foil from the pan and spread the Brussels sprouts and apples onto it.
Bake for 20 minutes, re-distributing the sprouts and apple on the pan halfway through the roasting.
Remove from the oven and return to the large bowl. Slowly add the balsamic vinegar, maple syrup, and half of the crumbled bacon and half of the toasted pecans. Gently mix until well-coated.
Transfer to a serving dish and garnish with the remaining bacon and pecans. Serve at once.

Notes

Toasting the pecans, cooking and crumbling the bacon, and prepping the sprouts and apples call all be done up to 1 day in advance. Toss the sliced apples with a tbsp. of lemon juice to prevent them from oxidizing (turning brown).
Frozen sprouts can be used in place of fresh, but we strongly recommend going with fresh, if possible.
If you prefer the sprouts with a darker char, leave them in the oven for an additional 5 to 10 minutes.
This dish is best served warm soon after baking.
For a complete vegetarian version, omit the bacon and increase the olive oil to 2 tablespoon (for tossing the apples and sprouts with).
Taste before serving. We like to sprinkle coarse sea salt over the prepared dish, but that's a matter of taste.
Leftovers will keep for several days in the refrigerator. This dish doesn't freeze very well. But, usually, there are very few leftovers to figure out what to do with!

Nutrition Information

Show Details

Calories 209kcal (10%) Carbohydrates 21g (7%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 10mg (3%) Sodium 428mg (18%) Potassium 675mg (19%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1140IU (23%) Vitamin C 129mg (143%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 209 kcal

% Daily Value*

Calories	209kcal	10%
Carbohydrates	21g	7%
Protein	8g	16%
Fat	8g	12%
Saturated Fat	3g	15%
Cholesterol	10mg	3%
Sodium	428mg	18%
Potassium	675mg	14%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	1140IU	23%
Vitamin C	129mg	143%
Calcium	79mg	8%
Iron	2mg	11%