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BRUSSELS SPROUTS with BACON, PECANS & MAPLE BALSAMIC VINAIGRETTE Recipe

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This recipe for BRUSSELS SPROUTS with BACON, PECANS & MAPLE BALSAMIC VINAIGRETTE is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c pecans
6 slices bacon
2 lb Brussels sprouts, cleaned and cut in half
3 T extra virgin olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2-1/2 T balsamic vinegar
1 T maple syrup
Directions:
Directions:
Adjust oven rack to center of stove and preheat to 350˚F. Line a baking sheet with heavy duty aluminum foil. Spread pecans on prepared baking sheet and bake until lightly toasted, about 5 minutes. Remove from oven when fragrant; do not burn. Cool and chop coarsely. Set aside. Increase oven temperature to 400˚F. Place bacon strips on same foil-lined baking sheet, not touching. Bake until crisp, 12 to 20 minutes, rotating half way. Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and discard aluminum foil. When cool, finely chop the bacon and set aside. Increase oven temperature to 425˚F. Line baking sheet with fresh aluminum foil. Spread Brussels sprouts on sheet and toss with rendered bacon fat, olive oil, salt and pepper. Bake, stirring half way, until tender and caramelized — about 20 minutes. Drizzle with balsamic and maple syrup; toss to coat evenly. Adjust seasoning, then transfer to serving dish. To serve, garnish with chopped pecans and bacon. Good hot or cold!

 

 

 

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