Sauteed Brussels Sprouts with Bacon and Pecans

sauteed brussels sprouts

5 from 2 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
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: North American


  • 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


  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.


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.

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