by Olena

Sauteed Brussels Sprouts with Bacon and Pecans

by Olena

5 from 1 reviews

Sauteed Brussels Sprouts with bacon, pecans, garlic and maple syrup make healthy finger licking side dish. On Thanksgiving or a busy weeknight, brussels sprouts come to the rescue as they are easy and quick to cook.

Need more ideas for your mini cabbages? Try raw brussels sprouts salad or roasted brussels sprouts.

Sauteed Brussels Sprouts

Sauteed Brussels Sprouts with Bacon

Brussels sprouts are not just pretty little green faces. They belong to cruciferous family like cabbage, broccoli and cauliflower. It means they are loaded with antioxidants, cancer fighting properties, fiber and vitamins.

And adding bacon to sauteed brussels sprouts gives me hope my children will change their minds.

If I were ever to eat bacon besides with eggs, it would be with brussels sprouts. These mini balls have large amount of tightly packed leaves, making them almost “dry”.

Adding a bit of bacon fat and crumbles combined with minced garlic and maple roasted pecans, makes my mouth water as I write. Do I have your attention yet? Let’s saute some brussels then.

Sauteed Brussels Sprouts in a cast iron skillet with a wooden spoon

How to Prepare Brussels Sprouts for Cooking

There is a myth or many recipes that call for thorough brussels sprouts trimming. That makes even a person like me, who loves to cook, not to ever wanna make brussels sprouts. I can’t imagine removing all outer leaves from 2 lbs of sprouts. 🙂

All you have to do is trim the end with a paring knife and remove any bruised, wilted or basically unappealing leaves. That’s it.

Slice then in half for this sauteed brussels sprouts recipe. Or in quarters if they are large.sliced brussels sprouts in a glass bowl

How to Saute Brussels Sprouts

To saute brussels sprouts, I like to use heavy cast iron skillet. It retains the heat and really caramelizes the brussels sides.

candied pecans on a white plate5 slices of bacon cooked in a black skillet

  • Make healthy candied pecans – Add pecans and rosemary do a hot skillet and cook until fragrant and roasted. Taste a few – you will just know. Then add maple syrup, saute just until caramelized and transfer to a bowl.
  • Then saute 4-5 strips of bacon. If you can find organic – great! In Canada, it is not easy. So, I buy nitrite free bacon and enjoy in moderation. Remove bacon from the skillet and drain most of the fat in a bowl, leaving some for sauteing the veggies.

Tip: Let bacon grease solidify in a bowl and then discard in compost. Do not drain it down the sink as it may clog the pipes.

sauteing brussels sprouts in a cast iron skilletdiced bacon on a cutting board

brussels sprouts and garlic in a cast iron skilletbrussels sprouts and pecans in a cast iron skillet

  • Cook brussels sprouts – Add them to the skillet and cook for 7 minutes or so. I also like to add olive oil to cut back on using bacon fat. Do not stir too often as you want sides caramelized. Somewhere in the middle, sprinkle with salt and pepper.
  • Add garlic – When brussels are almost done – poke with a knife and if it almost goes through without resistance, add minced garlic. The keyword here is “almost”. Now cook cabbages with garlic for another minute or so.
  • Stir everything together – Now all you have left to do is to add back pecans and diced bacon, stir and serve warm.

Tips for Busy Thanksgiving Day

I assume many of you will be preparing this recipe for a Thanksgiving feast. Here are a few time saving tips for you.

  • You can clean and chop brussels for up to 3 days in advance.
  • Refrigerate in a sealed bag, bowl or container to prevent from browning.
  • Toast pecans for up to 7 days in advance. Store in a cool dry place.

And may I suggest other time saving dishes for the Holidays?

More Healthy Sides You Will Love

brussels sprouts on a plate

Print

Sauteed Brussels Sprouts with Bacon and Pecans

5 from 1 reviews

Sauteed Brussels Sprouts with bacon, pecans, garlic and maple syrup make healthy finger licking side dish. On Thanksgiving or a busy weeknight, brussels sprouts come to the rescue as they are easy and quick to cook.

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: North American
Scale

Ingredients

  • 2 lbs brussels sprouts
  • 1/2 cup pecans, coarsely chopped
  • 1/2 tsp dried rosemary
  • 1 tbsp maple syrup
  • 5 bacon slices
  • 1 tbsp olive oil
  • 2 large garlic cloves, minced
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. For each brussel sprout, trim the end with a paring knife and remove any bruised, wilted or basically unappealing leaves. Cut small and medium brussels sprouts in half and large ones in quarters.
  2. Preheat medium-large cast iron skillet on medium heat and add pecans and rosemary. Stir often just until fragrant and toasted.
  3. Add maple syrup and stir until well coated. Remove into a bowl and set aside.
  4. Return skillet to medium heat and add bacon. Cook on both sides until desired doneness – soft or crispy. Transfer bacon onto a cutting board and drain almost all of the grease into a small bowl, reserving about 1 tbsp for sauteing.
  5. Add olive oil and brussels sprouts. Cook for 7 minutes or so, stirring a few times but not too often letting veggies caramelize. Somewhere half way through sprinkle with salt and pepper.
  6. While brussels are sauteing, chop bacon.
  7. When brussels are almost done – poke with a knife and if it almost goes through without resistance, add garlic. The keyword here is “almost”. Now cook cabbages with garlic for another minute or so.
  8. Turn off heat. Add caramelized pecans and diced bacon, stir and your mouth goes to heaven. Mine sure did!

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Notes

Tips for Busy Thanksgiving Day

I assume many of you will be preparing this recipe for a Thanksgiving feast. Here are a few time saving tips for you.

  • You can clean and chop brussels for up to 3 days in advance.
  • Refrigerate in a sealed bag, bowl or container to prevent from browning.
  • Toast pecans for up to 7 days in advance. Store in a cool dry place.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

4 comments on “Sauteed Brussels Sprouts with Bacon and Pecans

Our “happiness” software deletes rude comments without publishing, so we can keep on happily cooking delicious recipes for you. Please see our full comment policy:).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. So good! And I’m not even a brussel sprouts fan! We warmed up leftovers the next day and they were still yummy.

    1. These are best served fresh. You can cut up Brussels, bacon and make candies pecans the day before though. Refrigerate first two and store in a pantry last one. Then combine on Thanksgiving.

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!