Roasted Brussels Sprouts with Bacon and Pecans

Sharing is caring!

Brussels sprouts are one of those things you either love or hate, and I LOVE them! They’re one of my favorite veggies to make in the fall, especially when they’re roasted until the edges get nice and crispy.

And once you add bacon, pecans, garlic, and a balsamic drizzle on top? Oh yeah. I’ll be making them ALL the time. Apologies to my sweet husband.

This sheet pan roasted Brussels sprouts recipe is easy, flavorful, and works for Whole30 and Paleo meals too!

This post may contain affiliate links. If you make a purchase, I may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Read more about these links in my disclosure policy.

Sheet Pan Roasted Brussels Sprouts

First of all, it’s Brussels sprouts. Brussels, like the city in Belgium.

These misunderstood little veggies get called “brussel sprouts” all the time, and they are probably a little sad about it. But now YOU know, so you can add them to your shopping list correctly and feel super smart when you correct your friends.

And potentially win at Final Jeopardy if the clue was: “A half cup of this vegetable contains more vitamin C than an orange.”

Yay for Brussels sprouts trivia!

Anywho, I live for sheet pan foods. Any time I can toss everything onto a sheet pan and walk away while it cooks, I have a good day.

I found other recipes that involved cooking the bacon on the stove first, but nope. Gotta pass. I hate cooking bacon on the stove anyway! Bacon goes in the oven too.

So I came up with this version where the Brussels sprouts and bacon roast together on the same pan. No reason to dirty up extra dishes when you don’t have to.

Whole30 Friends, This Is for You!

This recipe can easily fit into Paleo, Whole30, dairy-free, gluten-free, and lower-carb meals.

If you’re doing Whole30, just make sure you choose bacon made with compliant ingredients and check the label before buying.

And make sure you use raw pecans rather than sweetened or candied pecans.

Balsamic vinegar can also work for Whole30 as long as there aren’t added sweeteners or other non-compliant ingredients. I like using a good-quality balsamic vinegar for the reduction because the flavor really comes through.

You can leave the balsamic drizzle off if you prefer, but I love the little extra punch of flavor it gives the roasted Brussels sprouts!

This recipe is especially good for anyone doing a January Whole30. It warms up the house and somehow feels like comfort food while still being full of veggies.

Roasted Brussels Sprouts with Bacon and Pecans Recipe

These roasted Brussels sprouts make a great Thanksgiving side dish too!

Serve them with my Whole30 Thanksgiving turkey and Paleo stuffed mushrooms with sausage. And don’t forget the fruit turkey appetizer!

Roasted Brussels Sprouts with Bacon and Pecans

Yield: 4–6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes 35 seconds

Total Time: 50 minutes 35 seconds

Crispy roasted Brussels sprouts with bacon, garlic, and toasted pecans, finished with a simple balsamic reduction. This easy side dish is packed with savory flavor and works well for weeknight dinners or holiday meals.

No Ratings

Print

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices Whole30-compliant bacon, cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons avocado oil
• Salt and black pepper, to taste
• ½ cup pecans, roughly chopped
• 1 cup balsamic vinegar

Instructions

1. Preheat the oven to 400°F.
2. Place the trimmed and halved Brussels sprouts in a large bowl with the minced garlic.
3. Drizzle with avocado oil and toss until the Brussels sprouts are evenly coated. Season with salt and black pepper and toss again.
4. Spread the Brussels sprouts in a single layer on a large rimmed baking sheet. Arrange the bacon pieces evenly around the Brussels sprouts.
5. Roast for 25 minutes.
6. Remove the baking sheet from the oven and sprinkle the chopped pecans evenly over the Brussels sprouts and bacon.
7. Return the pan to the oven and roast for another 10–15 minutes, or until the Brussels sprouts are tender with browned, crispy edges and the bacon is fully cooked and crisp.
8. While the Brussels sprouts roast, pour the balsamic vinegar into a small saucepan. Bring it to a gentle boil over medium heat, then reduce the heat and simmer for about 10–15 minutes, stirring occasionally, until the vinegar has thickened enough to lightly coat the back of a spoon.
9. Remove the balsamic reduction from the heat. It will continue to thicken slightly as it cools.
10. Spoon the roasted Brussels sprouts, bacon, and pecans onto plates or a serving dish. Drizzle lightly with balsamic reduction before serving. Emjoy!

Notes

For Whole30, choose bacon with compliant ingredients and check the balsamic vinegar label for any added sweeteners.

The balsamic reduction can be made ahead of time and stored in the refrigerator. If it becomes too thick when chilled, let it come to room temperature or warm it briefly before serving.

For crispier Brussels sprouts, arrange them cut-side down on the baking sheet and avoid overcrowding the pan.

Cooking time may vary slightly depending on the size of the Brussels sprouts and thickness of the bacon.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 19gCholesterol: 6mgSodium: 121mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 6g

If you want a full menu of healthy, or mostly healthy lol, Thanksgiving foods, I have everything together in one place for you. Appetizers, sides, not-dry turkey, and dessert. Sooo good!

For serving, I usually dump the contents of the sheet pan into a pretty serving dish and leave the balsamic drizzle off until everyone fills their plate.

That’s mostly because I have picky eaters in my life, and sometimes it’s easier to let everyone decide for themselves.

I also like my Brussels sprouts a little extra crispy, hence the darker leaves. If that’s your thing too, let them roast a few extra minutes until those outside leaves get beautifully browned and crisp.

Go here to read instructions on creating a balsamic reduction to drizzle on top of your roasted Brussels sprouts.

If you try out this recipe, I’d love to hear what you think! Leave a comment below or send me a message on social media. Enjoy!

Sharing is caring!