Brussels sprouts are one of those things you either love or hate – and I LOVE them! Roasted Brussels sprouts are my favorite veggie to eat every fall. And now that I’ve learned to make sheet pan roasted Brussels sprouts with bacon and pecans and garlic, with a balsamic drizzle on top… Oh yeah. I’ll be making them ALL the time. Apologies to my sweet husband. But you’re going to love this roasted Brussels sprouts recipe that’s Whole30 and Paleo approved!
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 often, and they are a little sad about it! But now YOU know and 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. There was one recipe I wanted to try out, but it involved cooking the bacon on the stove first. Nope, gotta pass. I hate cooking bacon on the stove anyway! Bacon goes in the oven too.
So instead I came up with this recipe for roasted Brussels sprouts where everything goes into the oven together! No use dirtying up extra dishes when you are super busy with a toddler hanging on your leg.
Whole30 Friends – This is for you!
This recipe easily fits into a Paleo, Whole30, dairy free, gluten free, and even keto lifestyle. The Brussels sprouts themselves are low carb and packed with nutrients. As long as you use Whole30 compliant bacon, such as Applegate or Pederson Farms, you’re good to go!
Oh and make sure you use raw pecans, no sweetened or candied pecans.
Balsamic vinegar is also Whole30 compliant. I try to get a quality balsamic vinegar for the balsamic reduction, because it just tastes better. Plus cooking time is a little shorter. If you prefer, you can leave off the drizzle but it adds a little extra flavor that I love!
This recipe is just perfect for anyone doing a January Whole30. It warms up the house and it just feels like a comfort food to me.
Roasted Brussels Sprouts with Bacon and Pecans Recipe
This recipe is sure to be a winner winner for Thanksgiving dinner! Serve it up with a Whole30 Thanksgiving turkey and some delicious Paleo stuffed mushrooms with sausage. Don’t forget the fruit turkey appetizer too!
For serving, I dumped the contents of my sheet pan into this pretty dish. I like to leave the Balsamic drizzle off until after I’ve put my sprouts on my plate. That’s just me, being conscious of the picky eaters in my life.
I also like my Brussels sprouts a little extra crispy – hence the dark leaves.
Go here to read instructions on creating a balsamic reduction to drizzle on top of your roasted Brussels sprouts.
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices Whole30 compliant bacon, cut in 1 inch pieces
- 3 cloves garlic, minced
- 1/4 cup avocado oil
- salt & pepper to taste
- 1/2 cup pecans, chopped
- 2 cups balsamic vinegar for reduction
- Pre-heat oven to 400° F.
- Combine Brussels sprouts and garlic in a bowl. Pour oil over mixture and stir to coat all ingredients evenly.
- Add salt & pepper to taste. Toss to coat evenly.
- Spread on a baking sheet and sprinkle in bacon pieces so they are evenly distributed in a single layer.
- Bake for 25 minutes. Remove pan and sprinkle chopped pecans evenly over veggies. Return to oven and cook for another 10-15 minutes, until Brussels sprouts and bacon reach desired crispness.
- Spoon onto plates and drizzle the balsamic reduction on top. Enjoy!
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!