Delicious and Nutritious: The Ultimate Roast Brussel Sprouts Recipe
Roasted brussel sprouts are an easy side dish and a perfect way to celebrate fall. These sweet and tangy vegetables are elevated with chopped fried bacon, pecans, and finished with a balsamic reduction.
At family gatherings growing up, we used to have huge gatherings. I’m talking huge. There would be anywhere around 40 of us cousins, plus parents and grandparents present! So holiday meals were typically very simple; boiled potatoes, steamed brussel sprouts, and of course a turkey. I used to pile on the butter and salt as a kid, just to get those soft, mushy, bland brussel sprouts down. So, I went on the search to elevate this typically despised vegetable, and I thought, what always makes everything better? Bacon! This side dish would be fantastic served at Thanksgiving or Christmas, it’s so easy and everyone is sure to love it!
How to make roasted brussel sprouts
full ingredients and instructions are in the recipe card at the bottom of this blog
Ingredients:
- Cooking spray
- 2 lb brussel sprouts
- ½ pound bacon
- ¾ cup chopped pecans
- Balsamic reduction to drizzle. You can buy this at the store or make it yourself!
- Salt and pepper to taste.
Steps:
First, you want to preheat the oven to 400 F. While the oven is preheating, cut your brussel sprouts in half, removing any extra stem or damaged outer leaves.
Spray a 9x13 baking dish with cooking spray, and arrange the brussel sprouts cut side down, evenly in the pan. Lightly season with salt and pepper.
Bake the brussel sprouts for 30-35 minutes, or until fork tender.
Meanwhile, lightly toast some pecans in a pan. Set aside.
While your brussel sprouts are baking, cook the chopped bacon until crisp. You can also cook these in the oven with your brussel sprouts and chop after the strips are cooked. I think the bacon gets crispier in the pan, so that is what I prefer to do.
Once the brussel sprouts are finished, take out of the oven and add to a serving dish. Add the pecans and bacon. Then, lightly drizzle the balsamic reduction over top and stir to coat everything.
Serve hot and enjoy!
TIP:
If you peel off a couple of the outer leaves, feel free to bake them with the brussel sprouts. They’ll crisp up nicely and add more texture to your dish!
Brussel sprouts will lose their crispiness when stored in the fridge. You can crisp them up again by reheating them in a saucepan or air fryer!
recipe
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