Roasted Brussels Sprouts With Bacon

Brussels sprouts roasted with bacon and pecans make a perfect holiday side.

Updated November 04, 2024

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Brussels sprouts in a ceramic serving dish with tongs, a napkin, and glass cups on the periphery — Serious Eats / Mateja Zvirotic Andrijanic

Why It Works

Roasting is an easy, hands-free method for crisping the bacon and rendering its flavorful fat.
Roasting at high heat helps caramelize (and tenderize) the Brussels sprouts.
A splash of maple and balsamic gives the dish a salty-sweet edge.

These Brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so delicious, it's hard not to eat the entire lot standing at the stove before you serve them.

November 2012

Recipe Details

Roasted Brussels Sprouts With Bacon Recipe

Prep 5 mins

Cook 40 mins

Active 30 mins

Total 45 mins

Serves 4 to 6 servings

Cook Mode (Keep screen awake)

Ingredients

1/2 cup pecans
6 slices bacon
2 pounds Brussels sprouts, halved (stems and ragged outer leaves removed)
3 tablespoons extra virgin olive oil
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/2 teaspoon black pepper
2 1/2 tablespoons balsamic vinegar
1 tablespoon maple syrup

Directions

Adjust oven rack to center position and preheat oven to 350°F (175°C). Line a baking sheet with heavy duty aluminum foil.
Serious Eats / Mateja Zvirotic Andrijanic
Place pecans on prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer nuts to cutting board and chop coarsely. Set aside.
Serious Eats / Mateja Zvirotic Andrijanic
Increase oven temperature to 400°F (205°C). Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast until bacon is crisp, 12 to 20 minutes, rotating half way through the cooking time (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and discard aluminum foil. When bacon is cool, finely chop.
Serious Eats / Mateja Zvirotic Andrijanic
Increase oven temperature to 425°F (220°C). Line baking sheet with fresh aluminum foil. Toss Brussels sprouts with rendered bacon fat, olive oil, salt, and pepper, directly on baking sheet. Roast, stirring midway through to promote even browning, until Brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or at room temperature.
Serious Eats / Mateja Zvirotic Andrijanic

Special Equipment

Rimmed baking sheet, aluminum foil

Nutrition Facts (per serving)
243	Calories
18g	Fat
16g	Carbs
9g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	243
% Daily Value*
Total Fat 18g	23%
Saturated Fat 3g	15%
Cholesterol 11mg	4%
Sodium 486mg	21%
Total Carbohydrate 16g	6%
Dietary Fiber 5g	17%
Total Sugars 6g
Protein 9g
Vitamin C 94mg	469%
Calcium 68mg	5%
Iron 2mg	13%
Potassium 589mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)