Brussels Sprouts with Bacon and Pecans
Elevate your side dish game with this irresistible recipe for **Brussels Sprouts with Bacon and Pecans**! Perfectly caramelized Brussels sprouts are combined with crispy bacon, toasted pecans, and a touch of maple syrup, creating a harmonious balance of smoky, nutty, and sweet flavors. A hint of garlic powder and a dash of salt and pepper bring out the best in each ingredient, while quick cooking ensures this dish is ready in just 30 minutes. Whether you're planning a festive holiday spread or a comforting weeknight dinner, this easy-to-make recipe is sure to become a family favorite. Serve it straight from the skillet for a warm, hearty side that's as beautiful as it is delicious! **Key features**: packed with flavor, paleo-friendly, quick, and perfect for entertaining.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 6 slices Bacon
- 0.5 cup Pecans
- 1 tablespoon Olive oil
- 1 tablespoon Maple syrup
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each Brussels sprout in half lengthwise.
Roughly chop the pecans and set them aside.
Cut the bacon slices into small pieces and add them to a large skillet over medium heat. Cook until the bacon is crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain.
Discard most of the bacon grease, leaving about 1-2 tablespoons in the skillet. If there is not enough grease left, add 1 tablespoon of olive oil.
Increase the heat to medium-high and add the halved Brussels sprouts to the skillet in a single layer, cut side down. Cook for 5 minutes without stirring to allow them to caramelize.
After 5 minutes, stir the Brussels sprouts and cook for an additional 5-7 minutes, stirring occasionally, until they are tender and golden brown.
Add the chopped pecans to the skillet and toast them with the Brussels sprouts for 2-3 minutes, stirring frequently to prevent burning.
Drizzle the maple syrup over the Brussels sprouts and pecan mixture, then sprinkle with garlic powder, salt, and black pepper. Stir well to combine.
Add the cooked bacon back into the skillet and toss everything together. Cook for 1-2 more minutes to warm the bacon.
Remove the skillet from the heat and serve the Brussels sprouts warm as a side dish.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 25.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
