Candied Pecan Bacon Brussels Sprouts

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Don’t be afraid of Brussels Sprouts. Pan Roasted Candied Pecan Bacon Brussels Sprouts are seriously the best side dish ever!

 

This post is sponsored by Fisher Nuts but all opinions remain our own.

 

A vintage, silver bowl with flower full of bright green brussels sprouts that have been halved and pan roasted until golden brown on one side, olive oil and seasoning covering all of them and tossed with red craisins, crisp bacon and crunchy candied pecans ohsweetbasil.com

 

Stop. Don’t you dare click away from this post. Brussel Sprouts are not what you think and this comes from one who used to be the pickiest eater ever, so you can totally trust me! Ok, that’s not true, I’ve never had a delicious steamed or boiled brussels sprouts, but these candied pecan bacon brussels sprouts are the best side dish!

 

A vintage, silver bowl sitting on a dark denim napkin with flower full of bright green brussels sprouts that have been halved and pan roasted until golden brown on one side, olive oil and seasoning covering all of them and tossed with red craisins, crisp bacon and crunchy candied pecans and a few pieces of bacon spilled on the table ohsweetbasil.com

 

Did you know we’ve been partnered with Fisher Nuts for almost as long as this blog has been going? A long time ago we decided to get really serious about the blog and picky about the brands we work with so Fisher Nuts was one of our first! They are all about being non-GMO Project Verified and contain no preservatives. There are over nine varieties of Fisher nuts that are verified by the American Heart Association as heart healthy.

 

Every February we get serious and bring you a meal that isn’t dessert, but instead a dish that let’s vegetables or other good for you foods be the star in an effort to talk about doing small things that pay off later, like including nuts in our diet is a new effort to care for our hearts.

 

Brussel Sprouts or Brussels Sprouts?

First thing first though, is it Brussel Sprouts or Brussels Sprouts? It is a pet peeve of mine that there isn’t a proper way to spell Brussel Sprouts. When I talk I say Brussel, but when I type it feels like it should be Brussels Sprouts, but I’ve googled until my eyeballs fell out and it for sure can be either way. So guess what, I’m writing it both ways in this post to appease both sides.

 

 

Where to Cut Brussels Sprouts

To prepare brussels sprouts you need to know where to cut brussels sprouts. Start by trimming off the bottom and then slice the brussels sprouts in half. Let any outer, browning leaves fall off. We like to give them a quick rinse in cold water at this point but it isn’t necessary.

 

How to Cook Brussel Sprouts

The key to brussel sprouts is actually in the cooking method. It’s not about a secret seasoning or sauce, though seasoning is huge as well.

No, it’s about roasting or sautéing. I think it’s the only way to go so that you can cook out the bitter and instead bring in a warm, delicious flavor that’s perfect for the holidays.

Make sure you halve the brussels sprouts so that they can lay flat on the surface of the pan and brown the underside. If you are making a one pan or sheet pan dinner you can do the same but roast the veggies. Just make sure again that the underside is laying flat on the metal pan.

Are Brussel Sprouts Low Carb?

Brussels sprouts contain low to moderate amount of carbohydrates. They have a low glycemic load and are a great source of vitamin A, C and B and potassium.

I think you all were ready for side dishes anyway. When we asked what you wanted, brownies or sides we got almost all side dish recipes requests.

That tells me that I’m not alone in being asked to dinner and told to bring a side then hanging up the phone and stressing my brains out about what in the heck to bring. Dessert is always the easiest and we’re always assigned side dish. Are our friends messing with us?

 

A vintage, silver bowl with flower full of bright green brussels sprouts that have been halved and pan roasted until golden brown on one side, olive oil and seasoning covering all of them and tossed with red craisins, crisp bacon and crunchy candied pecans ohsweetbasil.com

 

The best thing to do with brussel sprouts after roasting is to do a little play with salty, sweet and juicy. It just works so well with the brussel sprouts. We chose to make candied pecans for a little crunchy and sweet and then juicy craisins for the pop, but instead of just salt on the brussels and a little butter (which is also wonderful) we added bacon. There’s no real reason other than bacon makes the world go round. How in the heck did I hate the stuff growing up?! What a stitch in my mother’s side I must have been!

 

Candied Pecan Bacon Brussels Sprouts

A vintage, silver bowl with flower full of bright green brussels sprouts that have been halved and pan roasted until golden brown on one side, olive oil and seasoning covering all of them and tossed with red craisins, crisp bacon and crunchy candied pecans ohsweetbasil.com

 

Ready to try these candied pecan bacon brussels sprouts? We know you’re going to absolutely love them and once you do make sure you try the recipe below for steak and brussel sprouts. Such a yummy meal!

 

Steak and Brussel Sprouts

totally delicious! Steak and brussel sprouts with juicy sweetness ohsweetbasil.com

 

Candied Pecan Bacon Brussels Sprouts

Candied Pecan Bacon Brussel Sprouts

Don’t be afraid of  brussels sprouts. Pan roasted candied pecan bacon brussels sprouts are seriously the best side dish ever!

Ingredients:

  • 2 cups brussel sprouts with the ends trimmed off and sliced in half
  • 1 tablespoon Johnny’s Garlic Spread or other garlic seasoning
  • Olive Oil
  • 1 tablespoon butter, unsalted
  • 1 Cup Candied Pecans
  • 3 slices of bacon, cooked and chopped
  • 1/3-1/2 cup craisins

candied pecans

  • 3 cups Fisher Nuts pecans
  • 1 egg white
  • 2 teaspoons water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt

Directions:

For the candied nuts

  1. Preheat the oven to 300 degrees and line a cookie sheet with parchment paper.
  2. In a small bowl, whisk together the egg white and water until foamy. Stir into the pecans in a large bowl.
  3. Stir in the sugars and seasoning and spread out over the cookie sheet.
  4. Bake for 25-27 minutes then allow to cool on the counter all day.

For the brussel sprouts

  1. Heat a saute pan over medium heat with a drizzle of olive oil and butter.
  2. Add the brussel sprouts and stir to coat in the oil mixture.
  3. Allow to cook for 5-10 minutes or until tender and golden on the cut side.
  4. Add the garlic seasoning (not garlic salt) and cook for an additional minute.
  5. Remove to a dish and toss with craisins, bacon and chopped candied pecans.

Serve immediately.

Nutrition Information

Yield: 4 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 382 Calories
  • Total Fat: 28g
  • Cholesterol: 9.6mg
  • Fiber: 4.7g
  • Sugar: 24.4g
  • Protein: 5.3g
All images and text ©Carrian Cheney for Oh Sweet Basil.

A vintage, silver bowl with flower full of bright green brussels sprouts that have been halved and pan roasted until golden brown on one side, olive oil and seasoning covering all of them and tossed with red craisins, crisp bacon and crunchy candied pecans ohsweetbasil.com

Holiday Side Dish Recipe. Candied Pecans, bacon and brussel sprouts ohsweetbasil.com

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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11 comments on “Candied Pecan Bacon Brussels Sprouts”

  1. Oh man, I’m very picky about vegetables, mainly only like them raw but I’ve been trying to find a new veggie to try out and give an honest try to add to the diet. This recipe here sure makes brussel sprouts move up the list!

  2. I seriously can’t get enough brussels sprouts!! Love your version with bacon and candied pecans… I can almost taste them now 🙂 And your kids are champs for eating them too!

  3. This looks soooo yummy !! I love the idea of matching the Brussel sprouts with the touch of sweetness and crunchiness from the candied pecans AND the salty smokiness of the bacon!!

  4. I’m in love with these brussel sprouts, they look so delicious!

  5. I’m a total brussel sprout LOVER, so I eat ’em plain all the time. But HELLO bacon and pecans. Yes, please. Looks incredibly delicious. I want that whole plate for breakfast!

  6. I am doing quite the opposite of clicking away at the sign of Brussels Sprouts! I ADORE those little cabbages for dolls, so I am ALL over these. Kind of obsessed with the sweet and salty thang you’ve got going on! Pinned!