Oven Roasted Brussels Sprouts with Bacon and Pecans

Oven Roasted Brussels Sprouts with Bacon and Pecans from Pinay In Texas Cooking Corner


  • 2 lbs Brussels sprouts, trimmed and halved
  • 8 slices turkey or regular bacon
  • 1 Tbsp olive oil
  • ½ Tbsp minced garlic
  • ½ Tbsp minced ginger
  • ¼ cup finely chopped red onion
  • salt and pepper to taste
  • 2 Tbsp grated Parmesan cheese
  • ½ cup roasted pecans, chopped


1. In a non-stick skillet over medium heat, cook bacon for about 5 minutes, turning occasionally until crisp. Transfer bacon on a paper towel lined plate to drain. Let cool. Coarsely crumble.

2. Preheat oven to 425 F. Save about a tablespoon bacon dripping. Toss Brussels sprouts with drippings in skillet, olive oil, garlic, ginger, chopped onions, salt and pepper. Line a baking pan or cookie sheet with aluminum foil and grease with olive oil or non-stick spray. Arrange sprouts in a single layer on the prepared pan, and roast 25-30 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

3. Transfer to a serving bowl or plate and toss with Parmesan cheese, roasted pecans and crumbled bacon. Serve warm.