- 1/2 cup pecans
- 6 slices bacon
- 2 pounds brussels sprouts (halved, stem and ragged outer leaves removed)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper (freshly)
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
PER SERVING *
|Calories420Calories from Fat310|
|% DAILY VALUE*|
|Calories from Fat310|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Aimee K. 20 days ago
This is one of my favorite recipes. I omit the pecans. Also, I do not pour the rendered bacon fat into a bowl and change the foil. I simply put the brussel sprouts right onto the same foil the bacon cooked on , add olive oil, and season with the salt and pepper, and mix. After the 20 minutes (stirring halfway), then I transfer to serving dish and stir in the maple syrup and balsamic vinegar and top with bacon.
Mrs. RWise 4 Oct
This recipe was amazing! Definitely one of my favorites! Will definitely make these again.
Angela 2 Oct
Good. The bacon and pecans are extra nice :)
Erica W. 10 Jul
Very Yummy!! Thanks for a tasty and delish delight!! New family favorite!!
JH 18 Jun
It was fine but I got the bacon a little bit overcooked. The instructions could have flown better and been clearer.
Gloria 2 Apr
Great recipe, easy to make, tangy, very tasty
Joch Neal 20 Mar
Very good and easy to make
Lauren Binns 19 Feb
Great! Straight forward and yummy.
Julia V. 26 Jun 2016
I used agave nectar instead of maple syrup and cooked on grill (instead of oven, at same temperatures). I roasted nuts & cooked bacon on stove. It turned out great! My dad loved it with grilled garlic & herb tilapia for Father's Day.