Brussels Sprouts with Bacon and Pecans

Brussels Sprouts

Growing up, I was not a fan of brussels sprouts.  Now I can’t get enough of them.  They are packed with protein, dietary fiber, vitamins, minerals and antioxidants.  They also full of flavor. They make a colorful addition to the holiday table too.


Brussels Spouts with Bacon and Pecans


  • 2 slices thick-cut bacon, cut into 1/2-inch wide strips
  • 2 shallots, sliced
  • 2 cloves of garlic, cut in half
  • 1 1/2 pounds Brussels sprouts, halved
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 -3/4 cup toasted pecans of walnuts, chopped
  • 1 tablespoon fresh thyme, chopped



Preheat the oven to 400°F.

Cook bacon in a large oven-proof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate. Add sprouts, garlic, shallots, salt and pepper to the skillet with bacon grease (see cook’s Note) and toss until combined, cook for just about 1-2 minutes longer. Place skillet in the oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, nuts and thyme.

Cook’s Note: I used turkey bacon and so there is VERY little grease. Therefore, I  add about a tablespoon of olive oil to the pan before I add the sprouts.

Nutritional Info:

Per Serving:150 calories (70 from fat), 8g total fat, 1g saturated fat, 5mg cholesterol, 170mg sodium, 15g carbohydrate (6g dietary fiber, 4g sugar), 7g protein

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2 thoughts on “Brussels Sprouts with Bacon and Pecans

  1. Yum! I used to be the same way and thought brussel sprouts were gross! Then years ago my mom started roasting them in the oven instead of steaming them and now we can’t get enough of them. She just mixes them in a bit of olive oil and sprinkles on garlic, but your recipe sounds delicious with the extras. Great side dish for almost any meal!

    Liked by 1 person

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