Caramelized Onion Sometimes Bacon and Pecan Brussels Sprouts
Elevate your side dish game with these Caramelized Onion Sometimes Bacon and Pecan Brussels Sprouts, a mouthwatering combination of savory, sweet, and nutty flavors. Tender Brussels sprouts are pan-seared for a golden, caramelized finish, then paired with rich, buttery onions and a hint of maple syrup for sweetness. Optional crispy bacon adds a smoky depth, while toasted pecans deliver a delightful crunch. Whether you're serving these as a holiday side or a weeknight treat, this versatile dish offers layers of texture and flavor in every bite. Quick to prepare and irresistibly delicious, it’s the perfect way to turn ordinary vegetables into a show-stopping centerpiece. Keywords: caramelized onion, Brussels sprouts, bacon, pecans, maple syrup, holiday side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Pecans
- 1 tablespoon Maple syrup
- 3 slices Thick-cut bacon (optional)
- 1 tablespoon Butter
Instructions
If using bacon, preheat a skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon, crumble it, and set aside. Reserve 1 tablespoon of bacon grease.
Trim the ends of the Brussels sprouts, remove any loose outer leaves, and cut them in half lengthwise.
Thinly slice the yellow onion.
If not using bacon grease, heat 2 tablespoons of olive oil in a large skillet over medium heat. If using bacon grease, replace one tablespoon of olive oil with the reserved bacon grease.
Add the sliced onion to the skillet with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onion is soft and caramelized.
Push the onions to the side of the skillet and add the Brussels sprouts, cut side down. Sprinkle with salt and black pepper. Cook without stirring for 4-5 minutes until browned on the cut side.
Stir the Brussels sprouts and onions together, reduce the heat to low, and cover the skillet. Allow to cook for 5 more minutes, stirring occasionally, until the Brussels sprouts are tender.
While the Brussels sprouts are cooking, toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Remove from heat and set aside.
Add the butter and maple syrup to the skillet with the Brussels sprouts and onions. Stir to coat evenly.
Remove from heat and toss in the toasted pecans and crumbled bacon (if using). Serve warm.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 32.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 585 mg | 12% | |
*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.
