Brussels sprouts sautéed in sweet maple syrup and tangy balsamic vinaigrette, tossed with mouthwatering bacon and crunchy caramelized pecans. This delectable side dish is the perfect addition to any meal, at any occasion!
2poundsBrussels sproutshalved (stems and ragged outer leaves removed)
3tbspextra virgin olive oil
2 1/2tablespoonsbalsamic vinegar
Melt butter in small frying pan over low heat. Add pecans and brown sugar. Cook 2 to 3 minutes, stirring constantly until mixture is caramelized. Spread out on wax paper to cool. Chop roughly once cool.
Preheat oven to 400°F. Lay the bacon strips out flat a foil-lined baking sheet, leaving space in between so they don't overlap. Roast for until bacon is crisp, 12 to 20 minutes, rotating half way (cooking time will depend on thickness of bacon).
Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and discard aluminum foil. When bacon is cool, finely chop.
Increase oven temperature to 425°F. Cut each sprout in half. Toss sprouts with rendered bacon fat, olive oil, salt, and pepper, directly on baking sheet. Roast, stirring midway through to promote even browning, until Brussels sprouts are tender and caramelized, about 20 minutes.
Remove from oven and drizzle balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning then transfer to serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or room temperature.