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ROASTED BRUSSEL SPROUTS WITH BACON & PECANS

I know that not everyone likes brussel sprouts,  but I happen to love them, and I think it’s more about how they are prepared. This easy Sheet Pan recipe for Roasted Brussel Sprouts with Bacon and Pecans is perfectly balanced, with sweet, savoury, salty, flavor profiles and the brussel sprouts are not over cooked. That’s KEY!

Lauren Keatings new cookbook Healthy Eating One-Pot Cookbook is full of wonderful recipes that can be part of an easy and healthy Meal Plan.  Roasted Brussels Sprouts with Bacon & Pecans are one of the recipes I new I had to make right away and I was not disappointed. Even my non Brussel sprout loving husband had to agree that they were good.

Why I like these Roasted Brussel Sprouts

• Brussels Sprouts – I like them!
• Bacon – enough said
• Meal Prep friendly; think prepaheadbles!
• Easy to cook

Other recipes from Healthy Eating One-Pot Cookbook

There are two other really delicious recipes from

• Red Curry Ramen
• Korean Pulled Chicken Lettuce Cups

I have tried both of these recipes and highly recommend them, The Red Curry Ramen is made in the Instant Pot and simply outstanding. It’s the ulitimate last minute, forgot to plan, easy Instant PKorean Pulled Chicken Lettuce Cups is a slow cooker meal.  Her Healthy Eating One-Pot Cookbook is all one-pot meals featuring the Instant Pot, Slow Cooker, Sheet Pan, Dutch Oven and Skillet.

ROASTED BRUSSELS SPROUTS WITH BACON & PECANS

Lauren Keating

Crispy roasted Brussels sprouts are one of my favorite winter vegetables. This recipe gets an upgrade from crispy bacon and sweet shallot. A splash of vinegar stirred in at the end brightens everything. This recipe is perfect for winter holidays—make a double batch because they go fast!

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Meal Prep

Servings 4 people

Ingredients

  

1x2x3x

• 1 pound Brussels sprouts halved
• 4 sugar-free bacon slices chopped
• 2 shallots thinly sliced
• 1 teaspoon extra-virgin olive oil
• Celtic sea salt or kosher salt
• Freshly ground black pepper
• 1/4 cup pecans chopped
• 1 tablespoon balsamic vinegar

Instructions

 

• Preheat the oven to 400°F. Place the Brussels sprouts, bacon, and shallots on a rimmed sheet pan. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat. 
• Substitution tip: Pecans can be expensive, but you can usually find smaller bags in the baking aisle. You can also substitute walnuts or omit the nuts.
• Roast for 35 minutes until the Brussels sprouts are tender. Stir in the pecans and vinegar.

Notes

Substitution tip: Pecans can be expensive, but you can usually find smaller bags in the baking aisle. You can also substitute walnuts or omit the nuts.

DAIRY-FREE, GLUTEN-FREE

Reprinted with permission of the publisher.

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