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A delightful blend of crispy Brussels sprouts, savory bacon, crunchy pecans, and a sweet and tangy vinaigrette characterizes this Roasted Brussels Sprouts with Bacon, Pecans, and Maple-Balsamic Vinaigrette recipe. It's the ideal accompaniment to any dish!
Ingredients: 1 lb Brussels sprouts, trimmed and halved. 4 slices bacon, chopped. 1/2 cup pecan halves. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup maple syrup. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. 1/4 cup grated Parmesan cheese optional. Fresh thyme leaves for garnish optional.
Instructions: Set the oven temperature to 400F 200C. Add the chopped bacon, pecan halves, and trimmed and halved Brussels sprouts to a large mixing bowl. Add a drizzle of olive oil and season with pepper and salt. For an even coat, toss. Arrange the mixture of Brussels sprouts in a single layer on a baking sheet. Roast the Brussels sprouts in a preheated oven for 20 to 25 minutes, stirring occasionally, or until they are soft and beginning to caramelize. As the Brussels sprouts roast, make the vinaigrette with maple and balsamic. Combine the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic in a small bowl. After roasting, take the Brussels sprouts out of the oven and dress them with a maple-balsamic vinaigrette. Toss in the coat. For extra flavor, top with freshly chopped thyme leaves and grated Parmesan cheese, if preferred. As a tasty side dish, serve the roasted Brussels sprouts with bacon, pecans, and maple-balsamic vinaigrette right away.
Prep Time: 15 minutes
Cook Time: 25 minutes
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