Easy Roasted Brussels Sprouts with Bacon and Pecans
  1. Preheat oven to 400.
  2. Fry the bacon using your preferred method; we just fry it in a skillet but you can bake it or do it however you want. When the bacon is done, blot it dry with a paper towel and crumble or chop it. Reserve 3 tablespoons of the bacon grease for later in the recipe (optional – you can use olive oil if you prefer, but the bacon grease will give it a very nice flavor.)
  3. Cut sprouts in half lengthwise. Add to a medium bowl with all other ingredients except bacon and pecans and toss to coat. Arrange in a single layer on a baking sheet.
  4. Roast for 25-30 minutes or until the sprouts are slightly browned and tender.
  5. Toss the bacon and pecans with the roasted sprouts. Serve hot.
Recipe Notes

I haven’t served it this way, but I think this would be great with a sprinkle of grated Parmesan cheese on top (not the powdery stuff in the can but the real slivers of cheese that you keep in the refrigerator).

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