Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
Brussels sprouts can be absolutely delicious, but kids might not eat them if they are overcooked and bitter. When roasted until crispy, drizzled with sweet and tangy balsamic reduction, and topped with toasted pecans and bacon, however, even children enjoy them. These are delicious served with roasted, grilled pork or chicken.
Brussels sprouts can be absolutely delicious, but kids might not eat them if they are overcooked and bitter. When roasted until crispy, drizzled with sweet and tangy balsamic reduction, and topped with toasted pecans and bacon, however, even children enjoy them. These are delicious served with roasted, grilled pork or chicken.
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons unsalted butter
- 1 pound thick-cut bacon
- 2 pounds brussels sprouts trimmed and halved through the stem
- 2 cups coarsely chopped pecans
- 1 tablespoon lightly packed light brown sugar
- balsamic reduction page 166 of magnolia table
- Carbohydrate 19.1846014786667 g
- Cholesterol 66.6721352666667 mg
- Fat 68.5668746113333 g
- Fiber 9.27987841983743 g
- Protein 17.2912056886667 g
- Saturated Fat 17.61937476215 g
- Serving Size 1 1 Serving (273g)
- Sodium 966.874371183333 mg
- Sugar 9.90472305882923 g
- Trans Fat 5.53583027216668 g
- Calories 733 calories
Step-by-step
- Preheat the oven to 400°F.
- Arranged the bacon slices on one or two separate baking sheets. Bake until crispy, about 20 minutes. Line another baking sheet with paper towels and transfer for the bacon to the paper towels to drain. Chop crosswise and set aside.
- Meanwhile, toss the brussels sprouts with olive oil, salt, and pepper. Arrange on a rimmed baking sheet cut sides down. Roast until browned and the edges are crisp, about 30 minutes, shaking the pan occasionally. Keep the oven on.
- In a large sauté pan or skillet, melt the butter over medium heat. At the pecans, brown sugar, and garlic salt and cook, stirring frequently, until toasted, about five minutes. Remove from heat and set aside.
- Transfer the brussels sprouts to a large serving bowl. Drizzle balsamic reduction over the top and sprinkle with the pecans and bacon.
Why do roasted brassicas occasionally emerge from the oven smelling overwhelmingly of sulfur while remaining tough at the core? High heat is only half the equation when dealing with dense heads containing sulfur compounds that release unpleasant aromas when overcooked. To prevent this, arrange the halved sprouts face down on a rimmed baking sheet so the flat cut forms maximum contact with the hot metal. This direct thermal conduction drives moisture out rapidly and produces the deep caramelization necessary for pleasant, nutty flavors.
Achieving structural contrast requires managing moisture across multiple distinct components simultaneously. The thick-cut bacon must render its fat completely on a separate baking sheet at 400 degrees Fahrenheit over twenty minutes before being drained on paper towels, ensuring it shatters rather than bends when chopped. Meanwhile, pecans demand constant attention in melted butter with brown sugar and garlic salt for five minutes, because their high oil content causes them to burn rapidly once the water evaporates.
Balancing richness requires acidity and sweetness to cut through the significant fat content provided by the butter, bacon, and oil. A concentrated balsamic reduction supplies this necessary sharp note, clinging to the charred leaves and bridging the gap between the earthy nuts and the savory pork. Drizzling this acidic element just before service preserves the crisp textures that took thirty minutes of high-heat roasting to build.
Modifying this preparation for different dietary needs is straightforward without altering the core roasting mechanics. Vegetarians can substitute smoked mushrooms or textured soy strips for the pork, provided the alternative ingredient undergoes proper dehydration to mimic the crunch of bacon. Those avoiding dairy can replace the butter used for the nut mixture with neutral neutral oils or high-smoke-point plant fats without sacrificing toastability.
