by Olena

Sauteed Brussels Sprouts with Bacon and Pecans

Olena's image
Olena Osipov
5 from 3 votes

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.

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

Sauteed Brussels Sprouts

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.

And best of all, brussels sprouts are such a delicious side dish for a regular weeknight dinner or your holiday table!

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

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.sliced brussels sprouts in a glass bowl
  • 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.candied pecans on a white plate
  • 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. diced bacon on a cutting board
  • 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. sauteing brussels sprouts in a cast iron skillet
  • 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. brussels sprouts and garlic in a cast iron skillet
  • Stir everything together: Now all you have left to do is to add in the pecans and diced bacon, stir and serve sprouts and pecans in a cast iron skillet

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

brussels sprouts on a plate

Sauteed Brussels Sprouts with Bacon and Pecans

Sauteed Brussels Sprouts with Bacon and Pecans

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.
5 from 3 votes
Print Save Rate
Course: Side Dish
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 6 servings
Calories: 230kcal
Author: Olena Osipov


  • 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 Day

    If 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.


    Serving: 1cup | Calories: 230kcal | Carbohydrates: 18g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 354mg | Potassium: 666mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 75mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    10 comments on “Sauteed Brussels Sprouts with Bacon and Pecans

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    1. 5 stars
      Olena, you’re a genius! I never had brussel sprouts that taste soooo good! The nuts in there make it feel like its a sophisticated restaurant dish. My family loved it.

      By the way, just a note, I really appreciate your “all encompassing” info on every recipe you post. So down to earth yet so informative, easy to follow, and you answer all possible questions. I love the tips on how to store, freeze, use different cooking methods, substitute ingredients, hight quality pictures with step by step guide, nutritional value… Thank you for taking time to put it all together in such a perfect way! Not too much of info to make it boring, and not too little to live me with questions. I’m absolutely in love with everything you post. Thank you and wish you all the best!

    2. 5 stars
      Wow, these were so good! Probably the only recipe I can eat Brussels sprouts with. The flavors with the pecan are like dessert. Yum!

    3. 5 stars
      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.

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