I love roasting veggies not only because you end up with the most incredible tasting food but also because it’s so easy. Dinnertime is a very busy time of day at my house. I am typically trying to juggle 3 – 5 different things…so having the option to toss a pan in the oven is a good thing in my world.
You can rub most any veggie in olive oil, sprinkle with a little salt and roast it and it will turn out fabulous. How great is that? Maybe 5 minutes of active work yields the most incredible side dish ever. Cabbage, broccoli, cauliflower, squash, potatoes, tomatoes, asparagus…the list goes on and on! Today I thought I’d share a jazzed up version of one of my favorite roasted veggies – Roasted Brussels Sprouts With Bacon & Pecans.
Now like basic roasted veggies, the prep time is very short. You simply peel off the yellow leaves, trim the stems and toss with olive oil and kosher salt. The difference is you simply throw bacon in the pan and then toss in the pecans about 5 minutes before everything is done. A simple timer will remind you to complete that final step. I think the pecans add such a wonderful sweetness and texture that really makes this simple side dish extraordinary!
- 1 pound Brussels Sprouts
- 4 slices bacon, cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ cup pecans - whole or chopped
- Preheat the oven to 400º F.
- Wash the Brussels Sprouts and trim the ends. Remove any yellow or old leaves and cut in half.
- Toss the cut Brussels Sprouts with the olive oil and kosher salt.
- Place on a sheet pan - I typically turn them cut side down on the pan for that beautiful golden caramel color.
- Sprinkle the bacon chunks over the veggies and place in a 400º F oven to roast for 30 minutes.
- Remove from the oven after 30 minutes and sprinkle the pecans over and place back in the oven for an additional 5 - 7 minutes (until pecans are hot and roasted - watch carefully to avoid burning the nuts!)
- Serve warm.