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  • 1 pound Brussels sprouts trimmed and halved
  • 1 tablespoons olive oil
  • ½ teaspoon kosher salt divided
  • ¼ teaspoon freshly ground black pepper
  • 4 slices bacon, cut into 1-inch pieces (cooked and crumbled, about ⅓ cup worth)
  • ¼ cup pecans, finely chopped and toasted


  • Preheat the oven to 425°. Place the Brussels sprouts on a large baking sheet and drizzle with oil. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Toss with your hands to coat well. Arrange the sprouts cut sides facing down.
  • Roast for 20 minutes. While the sprouts roast, toast the pecans in a non-stick skillet over medium heat for about 3-5 minutes. When they’re fragrant, transfer to a plate.
  • Cook the bacon in the same skillet over medium heat until crisp, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate and reserve 1 tablespoon of the bacon grease. Chop or crumble the bacon.
  • When the Brussels sprouts are tender and golden brown, transfer the roasted sprouts to a platter and drizzle with the reserved bacon grease. Sprinkle with crumbled bacon and pecans. Season with additional salt and pepper to taste. Serve warm.

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