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Brussels Sprouts Recipe

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This recipe for Brussels Sprouts, by , is from Anne Marie's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anne Marie McGarvey


With Bacon, Toasted Pecans, Balsamic Reduction

- Bacon - 1 lb
- Brussels Sprouts - 2 lbs
- Olive Oil - 2 tbsp
- Kosher Salt - 1 tsp
- Ground Black Pepper - tsp
- Unsalted Butter - 3 tbsp
- Coarsely Chopped Pecans - 2 c.
- Brown Sugar - 1 tbsp
- Garlic Salt - 1 tsp
- Balsamic Reduction

1. Preheat the oven to 400 F
2. Cook the bacon and then chop crosswise and set aside
3. Meanwhile, toss the Brussels sprouts with olive oil, salt, and pepper. Arrange on a rimmed baking sheet cut sides down.
4. Roast until browned and edges are crusp, about 30 minutes, shaking the pan occasionally. Keep the oven on
5. In a large skillet, melt the butter over medium heat. Add the pecans, brown sugar, and garlic salt and cook, stirring frequently, until toasted, about 5 minutes. Remove the heat and set aside.
6. Transfer the Brussels sprouts to a large serving bowl, Drizzle with balsamic reduction and sprinkle with bacon and pecans

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