Brussels Sprouts with Crispy Bacon, Toasted Pecans and Balsamic Reduction

Brussels Sprouts with Crispy Bacon, Toasted Pecans and Balsamic Reduction
Brussels Sprouts with Crispy Bacon, Toasted Pecans and Balsamic Reduction
Brussels sprouts can be absolutely delicious, but the kids won't get anywhere near them if they're at all overcooked and bitter. But when I serve them this way––roasted until slightly crispy, drizzled with reduced balsamic that tastes both sweet and tangy, and generously topped with toasted seasoned pecans and bacon––they welcomed them onto their plates. I like to serve these with roasted pork pork grilled pork or chicken.
  • Preparing Time: 10 minutes
  • Total Time: 1 hour and 10 minutes
  • Served Person: 6
white meat free gluten free red meat free shellfish free contains dairy pescatarian
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1 pound thick-cut bacon
  • 2 pounds brussels sprouts trimmed and halved through the stem
  • 2 cups coarsely chopped pecans
  • 1 tablespoon lightly packed light brown sugar
  • balsamic reduction page 166 of magnolia table
  • Carbohydrate 19.1846014786667 g
  • Cholesterol 66.6721352666667 mg
  • Fat 68.5668746113333 g
  • Fiber 9.27987841983743 g
  • Protein 17.2912056886667 g
  • Saturated Fat 17.61937476215 g
  • Serving Size 1 1 Serving (273g)
  • Sodium 966.874371183333 mg
  • Sugar 9.90472305882923 g
  • Trans Fat 5.53583027216668 g
  • Calories 733 calories

1. Preheat the oven to 400°F. 2. Arranged the bacon slices on one or two separate baking sheets. Bake until crispy, about 20 minutes. Line another baking sheet with paper towels and transfer for the bacon to the paper towels to drain. Chop crosswise and set aside. 3. Meanwhile, toss the brussels sprouts with olive oil, salt, and pepper. Arrange on a rimmed baking sheet cut sides down. Roast until browned and the edges are crisp, about 30 minutes, shaking the pan occasionally. Keep the oven on. 4. In a large sauté pan or skillet, melt the butter over medium heat. At the pecans, brown sugar, and garlic salt and cook, stirring frequently, until toasted, about five minutes. Remove from heat and set aside. 5. Transfer the brussels sprouts to a large serving bowl. Drizzle balsamic reduction over the top and sprinkle with the pecans and bacon.

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