Crispy Roasted Brussels Sprouts: Bacon & Pecans

Posted on May 8, 2025

Hey there, fellow food lovers! Are you ready to talk about Brussels sprouts? I know, I know, they sometimes get a bad rap. Maybe you’ve had them boiled into submission or roasted to a sad, soggy state? We’ve all been there! But what if I told you that achieving perfectly caramelized and crispy roasted Brussels sprouts isn’t just possible, it’s easy? And when you add savory bits of bacon and crunchy pecans? Well, that’s when this humble vegetable side dish transforms into something truly spectacular.

For years, I struggled to get that restaurant-quality crispness at home. My sprouts would always end up a bit soft in the middle, steaming instead of roasting. But after much trial and error (and one key discovery I’m about to share!), I cracked the code. This recipe for Roasted Brussels Sprouts with Bacon and Pecans is now a regular in my kitchen, and trust me, even the skeptics will be asking for seconds!

Reasons This Side Dish is a Keeper

Why should this recipe become your new go-to for Brussels sprouts? Here are just a few delicious reasons:

Guaranteed Crispness: We reveal the simple but crucial technique that ensures those outer leaves get beautifully caramelized and crunchy. No more soggy disappointment!
Flavor Powerhouse: The combination of smoky bacon and earthy, crunchy pecans takes the humble sprout to a whole new level. It’s salty, savory, and just a little bit sweet if you opt for the maple syrup.
Simple Ingredients: You don’t need a pantry full of exotic spices. The magic happens with just a few key players working together.
Quick & Easy: Once prepped, these roast up relatively quickly, making them perfect for busy weeknights or entertaining.
Versatile: This side dish pairs beautifully with so many main courses, from roasted chicken to pan-seared fish or a hearty steak. Looking for main dish ideas? You might love our perfect pan-seared steak!

Gathering Your Delicious Ingredients

This recipe relies on a handful of simple, high-quality ingredients to build layers of flavor and texture. Let’s talk about what you’ll need and why each component plays an important role in creating truly amazing roasted Brussels sprouts.

We start with the star, of course:

1.5 pounds Brussels sprouts, trimmed and halved: Look for sprouts that are firm, bright green, and tightly packed. Avoid any with yellowing leaves or black spots. Trimming off the very end of the stem and halving them lengthwise ensures they cook evenly and provides more surface area for caramelization – that’s key to getting them crispy!
4 slices bacon, chopped: Bacon adds a wonderful smoky, salty depth and those irresistible crispy bits. Chop it before cooking so it renders its fat and crisps up nicely. We’ll use some of that rendered fat for roasting the sprouts, which adds incredible flavor.
1/2 cup pecans, chopped: Pecans bring a delightful crunch and nutty flavor that complements the earthiness of the sprouts and the saltiness of the bacon. Make sure they are fresh for the best taste and texture. Walnuts are a decent substitute if needed, but pecans are truly lovely here.
1 tablespoon olive oil (or reserved bacon fat): Fat is essential for roasting and getting that glorious crisp exterior. While olive oil works perfectly well, using a tablespoon of the reserved bacon fat is a chef’s secret for infusing even more savory flavor right from the start. You’ll thank me!
1/2 teaspoon salt: Salt enhances all the other flavors and is crucial for seasoned vegetables.
1/4 teaspoon black pepper: Freshly ground black pepper adds a subtle bite.
1 tablespoon maple syrup (optional, for caramelization): This is optional, but highly recommended! A little touch of maple syrup helps encourage that beautiful caramelization on the Brussels sprouts and adds a lovely hint of sweetness that balances the savory bacon and pecans perfectly. Don’t worry, it doesn’t make them overly sweet, just enhances the overall flavor profile.

Crafting Your Crispy Masterpiece: Step-by-Step

Ready to transform those little green globes into crispy, craveable delights? Follow these steps closely, paying special attention to the technique for crispness. This isn’t just a list; it’s your guided tour to Brussels sprout success!

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Prep the Oven: Your journey to crispy sprouts begins with a hot oven. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). A high temperature is crucial for roasting efficiently and achieving those coveted crispy edges without overcooking the inside.
Cook the Bacon to Perfection: If your recipe includes bacon (and why wouldn’t it?!), cook the chopped bacon in a skillet over medium heat. Stir it occasionally until it’s wonderfully crispy. This usually takes just a few minutes. Use a slotted spoon to transfer the crispy bacon pieces to a plate lined with a paper towel. This drains off excess grease, keeping the bacon perfectly crisp. Now, here’s where that flavor shortcut comes in: set aside about 1 tablespoon of the rendered bacon fat in the skillet. We’ll use this liquid gold to coat the sprouts! If you’re skipping the bacon, you’ll just use olive oil in the next step. If you have leftover bacon, you could even whip up some easy bacon egg bites for breakfast tomorrow!
Toss and Coat: The Flavor Foundation: Grab a large bowl. Add your trimmed and halved Brussels sprouts to the bowl. Drizzle them with the olive oil (or that flavorful reserved bacon fat you just saved!), sprinkle with the salt and black pepper, and add the optional maple syrup if you’re using it. Now, get in there with your hands or a large spoon and toss everything together thoroughly. You want every single sprout to be coated evenly in the fat and seasonings. This coating is absolutely essential because it helps conduct the heat, promoting even browning and crisping.
The Single Layer Secret to Crispness: This is arguably the MOST important step. Spread the coated Brussels sprouts out on a large baking sheet in a single layer. Seriously, give them space! It is absolutely crucial not to overcrowd the pan. When vegetables are too close together, they release moisture, and that moisture turns into steam. Steaming is the enemy of crispness when you’re aiming for roasted perfection. If your sprouts look crowded on one sheet, don’t hesitate to grab a second baking sheet and divide them between the two. Giving them room allows the hot air to circulate around each piece, leading to proper roasting and that desirable crispy texture. Think of them like sunbathers – they need their space! This technique is key for achieving crispy results with any roasted vegetable. For more roasting success, check out our tips for perfectly roasted veggies.
Roast Until Golden and Tender: Slide the baking sheet(s) into your preheated 400-degree-Fahrenheit oven. Roast for 20 to 30 minutes. The exact time will depend on the size of your Brussels sprouts and your oven. Halfway through the cooking time (around the 10-15 minute mark), gently stir the sprouts only once or twice. This helps ensure even cooking and browning. You’ll know they’re ready when they are tender when pierced with a fork, and, most importantly, the outer leaves and edges are beautifully caramelized, browned, and look undeniably crispy. Keep an eye on them during the last few minutes to prevent burning.
Combine Flavors for the Grand Finale: Carefully remove the hot baking sheet(s) from the oven. Immediately add the cooked, crispy bacon and the chopped pecans directly onto the hot Brussels sprouts on the baking sheet. Give everything a good toss. The residual heat from the roasted sprouts and the pan will gently warm the bacon and pecans, helping their flavors meld wonderfully with the caramelized sprouts.
Serve Immediately: The moment of truth! Transfer the roasted Brussels sprouts mixture to a serving dish (or just let everyone dig right off the pan!). Serve them immediately while they are hot and the bacon and pecans are still wonderfully crispy. Roasted vegetables are always best enjoyed fresh out of the oven.

Tips for Perfect Brussels Sprouts Every Time

Beyond the core steps, here are a few extra tips to ensure your Brussels sprouts turn out perfectly crunchy and delicious:

Proper Prep is Key: Always trim the brown end off the stem and remove any loose or damaged outer leaves before halving. Smaller sprouts might only need trimming, while larger ones benefit greatly from being halved to ensure even cooking.
Dry Sprouts Are Happy Sprouts: Make sure your Brussels sprouts are as dry as possible after washing. Excess moisture will steam instead of roast, hindering crispness. Pat them thoroughly dry with paper towels before tossing them with oil and seasoning.
Don’t Skimp on the Fat: Fat is essential for getting that beautiful Maillard reaction (browning and caramelization) and crisp texture. Whether you use olive oil or bacon fat, make sure the sprouts are well-coated.
Listen to Your Oven: Ovens vary! The suggested cooking time is a guideline. Start checking for crispness around 20 minutes and continue roasting until they reach your desired level of caramelization and tenderness.
Add-In Timing Matters: Notice how the bacon and pecans are added at the end? This is intentional! Adding them earlier would cause the bacon to burn and the pecans to get too dark or even burn. Tossing them with the hot sprouts at the end warms them through and allows their flavors to mix in without compromising their texture.

Delicious Recipe Variations

While this classic combination of bacon and pecans is fantastic, you can easily customize this recipe! Here are a few non-alcoholic variations to try:

Nutty Swaps: No pecans? Try chopped walnuts, slivered almonds, or even pumpkin seeds for a different kind of crunch.
Cheesy Goodness: A sprinkle of grated Parmesan cheese added during the last 5-10 minutes of roasting, or tossed in at the end, adds a salty, umami punch.
Garlic Infusion: Add a couple of minced garlic cloves to the bowl when you toss the sprouts with oil and seasoning for an extra layer of flavor. Be careful not to burn the garlic though – watch it during roasting!
Sweet & Spicy Kick: Drizzle with a little hot honey or a pinch of red pepper flakes along with the maple syrup for a touch of heat.
Herbaceous Sprouts: Toss with fresh thyme or rosemary sprigs before roasting, or sprinkle with fresh chopped parsley or chives after roasting.

Serving Suggestions

This Roasted Brussels Sprouts with Bacon and Pecans recipe is a fantastic side dish that complements a wide range of meals. Here are some ideas for what to serve alongside it:

Roasted or Grilled Meats: Perfect with chicken, steak, or beef. Our juicy oven roast or glazed chicken thighs would be wonderful partners.
Comfort Food Mains: Pairs well with classic comfort dishes like meatloaf or pasta bakes.
Holiday Meals: An absolute must for Thanksgiving, Christmas, or other festive gatherings.
Simple Suppers: Elevates even a simple meal like baked fish or a veggie burger.
Other Veggie Sides: Combine with other roasted vegetables like carrots or potatoes for a beautiful medley, or serve alongside mashed potatoes or creamy corn for contrasting textures. Need another creamy side? Check out our creamy scalloped potatoes.

Your Roasted Brussels Sprouts Questions Answered (FAQ)

Have questions about getting the best out of your Brussels sprouts? Here are some common queries and their answers:

Why aren’t my Brussels sprouts getting crispy?

The most common culprits are overcrowding the baking sheet or not using enough fat. Brussels sprouts need space to roast and enough oil/fat to help them crisp up. Make sure they are in a single layer with room around them, and that they are well-coated.

Can I make this recipe ahead of time?

Roasted vegetables are always best enjoyed immediately for peak crispness. However, you can prep the sprouts (trim and halve) and cook the bacon ahead of time. Store them separately. When ready to serve, toss the sprouts with oil and seasonings and roast, then add the bacon and pecans at the end. Reheating already roasted sprouts can make them less crispy, but you can try reheating them on a baking sheet in a hot oven for a few minutes to try and regain some crispness.

What’s the best way to trim Brussels sprouts?

Trim off the very end of the stem, just enough to remove the woody part. Remove any loose, yellowed, or damaged outer leaves. Then, cut the sprout in half lengthwise through the stem end. This keeps the leaves attached and provides a flat surface for roasting.

Can I make this recipe without bacon?

Absolutely! Omit the bacon entirely and just use olive oil to toss the Brussels sprouts. The result will still be delicious, offering a great vegetarian side dish. For a vegetarian version with savory flavor, consider adding smoked paprika or a touch of nutritional yeast.

Do I have to use pecans?

No, pecans add a lovely crunch and flavor, but you can substitute them with other nuts like walnuts or almonds, or seeds like pumpkin or sunflower seeds, depending on your preference or what you have on hand.

What temperature is best for roasting Brussels sprouts?

A higher temperature, like 400°F (200°C), is ideal for roasting Brussels sprouts. This high heat helps the outside caramelize and crisp up quickly while the inside becomes tender.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for 2-3 days. Keep in mind they will lose some of their crispness upon refrigeration.

Enjoy Your Homemade Delight!

There you have it – the secrets to perfectly crispy roasted Brussels sprouts elevated with the irresistible flavors of bacon and pecans. This side dish is simple enough for a weeknight but special enough for any gathering. Forget soggy sprouts forever and get ready for rave reviews!

Give this recipe a try and let me know what you think in the comments below! Did you use bacon fat or olive oil? Did you add the maple syrup? I love hearing about your cooking adventures!

Roasted Brussels Sprouts with Bacon and Pecans