Bacon and Pecan Brussels Sprouts with Orange Honey

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Brussels Sprouts are such a sleeper hit of Thanksgiving. These are irresistible—roasted with salty bacon and savory pecans, covered with a warm honey cider glaze that’s sweet and spicy. These crispy and addictive brussels sprouts are always one of the first side dishes to disappear.

Ingredients

  • 1 pound brussels sprouts, halved

  • 3 tablespoons extra virgin olive oil

  • 3 bacon slices, chopped

  • 1 cup pecans

  • 1/2 cup honey

  • 1 pinch crushed red pepper flakes

  • 3 tablespoons apple cider vinegar

  • 3 tablespoons butter

  • 1 tablespoons orange juice

1. Preheat oven to 425 degrees

2. On a rimmed baking sheet, toss brussels sprouts with olive oil, salt, and pepper. Arrange sprouts cut side down, and scatter chopped bacon . Roast 20-25 minutes.

3. Meanwhile, melt butter in a small sauce pan. Add honey and crushed red pepper flakes and simmer a minute more. Remove from heat and mix in apple cider vinegar, orange juice, and a pinch of salt.

4. Once brussels sprouts are deeply browned, add pecans to sheet pan. Roast 2-3 minutes or until fragrant. Remove from oven and drizzle honey mixture over the sprouts, mixing well.

David Johnson