Sauteed Brussels Sprouts with bacon, pecans, garlic and maple syrup make for the best fall side dish. On Thanksgiving or a busy weeknight, brussels sprouts come to the rescue as they are easy and quick to cook.
Sauteed Brussels Sprouts with Bacon
Sauteed brussels sprouts with bacon are YUM!
Brussels sprouts belong to the cruciferous family like cabbage, broccoli and cauliflower. They are loaded with antioxidants, cancer fighting properties, fiber and vitamins.
Traditionally, brussels sprouts are roasted in the oven. But you have to try sauteing these little round veggies!
Especially when you add bacon, maple roasted pecans and minced garlic. My mouth is watering as I write this.
Trust me when I say, this recipe will become your go-to for amazing brussels sprouts!
Ingredients for Sauteed Brussels Sprouts
- Brussels sprouts
- Pecans: Pistachios, pine nuts or slivered almonds would be great too!
- Spices and seasonings: Dried rosemary, maple syrup, olive oil, garlic, salt and pepper.
- Bacon slices: If you can find organic bacon, that’s my preference. In Canada, it is not easy to find. So, I buy nitrite free bacon and enjoy it in moderation.
How to Make Sauteed Brussels Sprouts
There is a full recipe card below.
- Prepare brussels 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. Put aside.
- Make healthy candied pecans: Add pecans and rosemary to a hot skillet and cook until fragrant and roasted. Then add maple syrup, saute just until caramelized and transfer to a bowl.
- Saute 4-5 strips of bacon: Remove bacon from the skillet and drain most of the fat in a bowl, leaving some for sauteing the veggies.
- 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 the sides to caramelize. Sprinkle with salt and pepper.
- Add garlic: When brussels sprouts are almost done, poke with a knife. If it almost goes through without resistance, add minced garlic. The keyword here is “almost”. Now cook sprouts with garlic for another minute or so.
- Stir everything together: Now all you have left to do is to add in the pecans and diced bacon, stir and serve warm.
Tips on How to Make Ahead and Store
Make Ahead Tips: I assume many of you will be preparing this recipe for a Thanksgiving feast. Here are a few time saving tips for you.
- Prep and store brussels: You can clean and chop brussels sprouts up to 3 days in advance. Refrigerate in a sealed bag, bowl or container to prevent from browning.
- Prep and store candied pecans: Toast pecans up to 7 days in advance. Store in a cool dry place.
Store: Cooked leftovers can be refrigerated in an airtight container for up to 3 days.
More Healthy Sides You Will Love
- Roasted brussels sprouts
- Garlic green beans
- Parmesan zucchini sticks
- Roasted cauliflower
- Sauteed zucchini
Sauteed Brussels Sprouts with Bacon and Pecans
- 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
- For each brussel sprout, trim the end with a paring knife and remove any wilted or bruised leaves. Cut small and medium brussels sprouts in half and large ones in quarters.
- Preheat medium-large cast iron skillet on medium heat and add pecans and rosemary. Stir often until fragrant and toasted.
- Add maple syrup and stir until well coated. Remove from heat and set aside in a bowl.
- 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.
- 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.
- While brussels are sauteing, chop bacon.
- Pierce brussels sprouts with a knife. If the knife almost goes through without resistance, it is time to add garlic. The keyword here is "almost". Now cook for another minute or so.
- Turn off heat. Add caramelized pecans and diced bacon, stir well. Serve and enjoy!
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Tips for Busy Thanksgiving DayIf you are making this recipe for a holiday feast, here are a few time saving tips.
- Prep the brussels sprouts up to 3 days in advance. Clean and chop the vegetables and then store in a sealed bag or container in the refrigerator.
- Make the candied pecans up to 7 days ahead of time. Toasted pecans can be stored in a cool dry place.
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