Finding time to cook dinner during the week and maintaining a (somewhat) healthy diet is very difficult to do. I have started to keep a few simple recipes in our dinner rotation, including these somewhat healthy Toasted Brussels Sprouts! I added pecans to the brussels sprouts for myself and the bacon for Alex of course. This side pairs perfectly with steak, chicken, or fish. On this occasion, I paired it with pesto salmon, which is beyond easy to make as well. I just top each piece of salmon with pesto, bake at 425 degrees for 12-16 minutes and boil for 2 minutes to finish. I have induced the full recipe for the Toasted Brussels Sprouts below. Enjoy! xoxo
Images via Alex Phillips.
Print Toasted Brussels Sprouts Recipe
1 pound thick-cut bacon
2 pounds Brussels sprouts, trimmed and halved
extra virgin olive oil
salt and pepper
3 tablespoons unsalted butter
2 cups coarsely chopped pecans
balsamic reduction
Preheat the oven to 400 degrees. Arrange bacon slices on a baking sheet and bake until crispy (about 20 minutes). Cut horizontally and set aside. Toss Brussels sprouts with olive oil, salt, and pepper, then arrange on a baking sheet cut sides down. Roast until browned and the edges are crisp. In a sauté pan, melt butter and add in pecans, stirring frequently until toasted (about 5 minutes). Remove from heat and set aside. Transfer Brussels sprouts to a large mixing bowl. Add cut bacon, and toasted pecans, and top with balsamic reduction. This dish is best when served warm.
