Maple Pecan Bacon Brussels Sprouts

Maple Pecan Bacon Brussels Sprouts

Maple Pecan Bacon Brussels Sprouts are a delicious twist on one of our most favorite vegetables to cook. The maple sugar along with the toasted pecans and bacon add a wonderful flavor. You can eliminate the bacon and use olive oil instead of butter if you would like to make a vegetarian or vegan version. The maple pecan flavor will still make a side dish you’ll make again and again.

We can enjoy them all year long, since they are grown all around the world. In this country they are a Fall vegetable, with the best flavor if picked after the first frost. Being able to find Brussels sprouts any time of the year, makes this Maple Pecan Bacon version a perfect side dish whenever you get a taste for it, which for us is a couple times a month.

Makes 4 servings

Ingredients:
½ Cup Raw Pecan Halves
4 Slices of Bacon, Cut Into I” pieces
1 Pound Fresh Brussels Sprouts, washed, trimmed and cut in half. Pat dry.
2 Tablespoons Butter
3 Tablespoons Maple Syrup Sugar
1 Teaspoon Sea Salt (optional)

Directions:
In a small skillet, over medium heat, add the pecan halves. Add a pinch of Kosher salt. Cook for about 5 minutes stirring often until they fragrant and have started to get a bit darker. Watch closely since they can burn very fast if you are not watching. Remove from the heat and transfer to a plate to cool down. You can rough chop them if your prefer smaller pieces.

In a large non-stick skillet over medium-high heat, add the bacon pieces. Cook about 5 to 7 minutes until the fat is rendered out and the bacon pieces are cooked until slightly crisp, but not over cooked. Transfer to a plate lined with a paper towel. Leave the bacon fat in the pan.

Reduce the heat to medium and carefully add the Brussels sprouts to the pan. Add the butter and swirl to melt. Using a spatula, gently stir to coat the Brussels sprouts. Sprinkle the Maple Syrup Sugar over them and gently stir again to coat them. Cook for about 8 to 10 minutes, stirring occasionally until the Brussels sprouts turn golden brown all over. Add the bacon and pecans pieces back to the pan, gently stir and cook for another minute or two to reheat them. Add the optional salt to taste. Remove from the heat and serve immediately.