Roasted Brussels Sprouts with Crispy Onions, Bacon, and Pecans
The sweet nutty flavor of roasted brussels sprouts with crispy onions and bacon make this side dish a terrific accompaniment for almost any roasted meat or poultry item. Picture this on your holiday table next to a roasted turkey, ham, or prime rib. Looks good, doesn't it.
Roasted brussels sprouts are so easy to prepare, and the roasting process caramelizes the brussels sprouts and really brings out their sweet flavor. They welcome any number of add-ins, like the bacon, onion, and pecans in this recipe. Maybe pancetta and roasted chestnuts. Or sun dried cranberries and walnuts. Or... it really is endless.
This recipe is great for holiday meals because you can roast the brussels sprouts earlier in the day, and refrigerate. Leaving you oven space for your center of the plate items. Then, about 15 minutes before you are ready to serve dinner you can complete the final steps to finish.
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 lb brussels sprouts (trimmed, outer leaves removed, and halved)
- 8 oz thick cut bacon (about 5 strips, cut in 1 inch dice)
- 1 Whole onion, sliced finely
- 2 tbsp flour
- 1/2 tsp salt
- 1 pinch garlic salt
- 1 pinch paprika
- 2 tbsp butter, softened
Wash brussels sprouts, trim ends, remove brown or shriveled outer leaves, and halve.
Toss sprouts with olive oil, salt and pepper and lay flat on parchment lined sheet pan.
Roast in 400 degree oven for 25-30 minutes, or until brussels sprouts are lightly browned and tender. (If they are a little al dente, that's okay, you are going to cook them a little more later).
Combine flour, garlic salt, and paprika.
Toss thinly sliced onion with flour mixture, set aside.
Heat large saute' pan on medium heat.
Add bacon, spreading evenly in center of pan, and cover. Heat covered for several minutes to begin to render bacon.
After bacon has begun to render, uncover and stir and cook until bacon begins to brown. Pull bacon to sides of pan as pictured. This will cause fat to pool in center of pan.
Retoss onions lightly to loosen, adding a dusting of flour if needed.
Lay onions into pan, in a single layer as shown.
Fry onions in batches until crisp, moving each batch to sides of pan as you did with bacon.
When onions are all crisp, move to sides of pan, and add pecans. Toast lightly for 30 seconds.
Add brussels sprouts to pan and stir to combine.
Heat until desired tenderness is achieved.
Add softened butter and toss to coat.