Irresistible Brussels Sprouts with Bacon, Shallots & Candied Pecans: Your Ultimate Sweet & Savory Side Dish
Prepare to elevate your side dish game with this exquisite recipe for Brussels sprouts featuring the perfect trio of smoky bacon, aromatic shallots, and delightfully sweet candied pecans. This dish isn’t just a side; it’s a culinary masterpiece, striking an incredible balance of salty-sweet and savory flavors that will impress even the most discerning palates. Best of all, it’s surprisingly simple to prepare, coming together effortlessly in a single skillet. Get ready for a symphony of textures and tastes that will make these Brussels sprouts a new staple in your cooking repertoire.
Why This Brussels Sprouts with Bacon Recipe is a Must-Try
This recipe transforms ordinary roasted Brussels sprouts into an extraordinary side dish, boosting both flavor and texture by a significant margin. What makes this particular combination so remarkable is the harmonious blend of diverse elements. You’ll experience the delightful sweetness and satisfying crunch from the candied pecans, a rich salty smokiness from perfectly cooked bacon, and a subtle, mellow sharpness from the shallots. All these components are beautifully integrated with the earthy, nutty flavor and inherent nutrients of fresh Brussels sprouts, resulting in an incredibly well-rounded and deeply satisfying side dish.
The versatility of these Brussels sprouts with bacon, shallots, and candied pecans makes them ideal for a wide range of occasions. While they shine as an elegant addition to holiday dinner spreads, such as Thanksgiving or Christmas, their irresistible flavors are also a welcome treat for your palate on any casual weeknight. There’s no need to wait for a special occasion to enjoy this culinary delight – prepare them whenever the craving strikes and savor every bite!
Beyond their incredible taste, Brussels sprouts are packed with vitamins and minerals, including Vitamin K, Vitamin C, and fiber. Combining them with healthy fats from olive oil and the rich flavor of bacon and pecans means you’re not just enjoying a delicious meal, but also one that offers nutritional benefits. This recipe makes eating your greens an absolute pleasure, proving that healthy food can be utterly indulgent.
Ingredients You Will Need for This Skillet Brussels Sprouts Recipe
To create this delightful side dish, you’ll need a handful of fresh, high-quality ingredients. The full list of measurements, ingredients, and detailed instructions can be found in the printable recipe card at the very end of this post.
Ingredient Info and Substitution Suggestions for Perfect Brussels Sprouts
Understanding each ingredient’s role and knowing possible substitutions can help you master this dish and adapt it to your preferences or what you have on hand.
- BRUSSELS SPROUTS: For this recipe, we highly recommend using fresh Brussels sprouts. Look for firm, bright green sprouts with tightly packed leaves. Avoid any that are yellowing or have soft spots. Fresh sprouts offer the best texture and flavor, allowing them to crisp up beautifully while remaining tender on the inside. Before cooking, always clean them thoroughly and trim off the tough stem ends. Halving them ensures even cooking and more surface area for delicious caramelization.
- BACON: The bacon provides a crucial salty, smoky, and savory element, along with delicious rendered fat that forms the base for cooking the shallots and garlic. While any good quality bacon will work, we have a particular fondness for center-cut bacon. It tends to be leaner with a good meat-to-fat ratio, producing crispy bits without excessive grease. Feel free to use thick-cut bacon for a more substantial chew or a leaner turkey bacon for a lighter option, though the flavor profile will differ slightly.
- PECANS: Candied pecans are the sweet, crunchy star that balances the savory elements. When the weather turns cool, we often whip up a batch of homemade candied pecans – nothing beats their aroma or taste! However, to save time, store-bought candied pecans are a perfectly acceptable and convenient alternative. If you’re out of pecans, other candied nuts like walnuts or almonds could also be used, though pecans offer a unique buttery flavor. For a less sweet option, you could toast plain pecans and add a drizzle of maple syrup or honey at the end.
- SEASONING: This recipe includes a simple yet effective homemade blend of all-purpose seasoning. This blend is designed to complement the sprouts without overpowering the other ingredients. It typically features a mix of garlic powder, onion powder, paprika, and a touch of salt and pepper. If you prefer, a good quality store-bought all-purpose seasoning can be substituted to save time. Just ensure it’s a blend you enjoy and adjust quantities to taste, especially regarding salt content.
- ADDITIONS (SHALLOTS & GARLIC): These aromatics are essential for building a deep, rich flavor foundation. Shallots offer a milder, sweeter, and more delicate onion flavor compared to regular onions, making them perfect for this dish. Minced garlic adds a pungent, savory kick that rounds out the taste profile. Don’t skip these; they provide layers of flavor that truly make the dish sing. For convenience, pre-minced shallots and garlic can be used, but fresh is always recommended for the best flavor.
- OLIVE OIL: Used for tossing the Brussels sprouts and enhancing the cooking process, olive oil helps achieve a beautiful sear and crisp exterior. We recommend a good quality extra virgin olive oil for its flavor and heat tolerance.
How to Make Brussels Sprouts with Bacon, Shallots and Candied Pecans
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare the Brussels Sprouts: Begin by carefully cutting the tough ends off your fresh Brussels sprouts. Then, slice each sprout in half lengthwise. This ensures that they cook evenly and allows for more surface area to caramelize, enhancing their flavor and texture.
- Oil and Season: Transfer the halved sprouts into a large mixing bowl. Drizzle 1 tablespoon of olive oil over them and toss thoroughly to ensure each sprout is lightly coated. This initial oiling helps the seasoning adhere and promotes even cooking.
- Season the Sprouts: Sprinkle 1 tablespoon of your all-purpose seasoning over the oiled Brussels sprouts. Toss again until they are evenly coated with the seasoning. This step infuses them with flavor from the very start.
TIP: If you’re using our homemade all-purpose seasoning blend, remember that this recipe only calls for a portion of the blend. Save the remainder for other delicious dishes, such as our Air Fryer Acorn Squash, to add a consistent flavor profile to your meals!
- Pre-cook Sprouts (Optional, but Recommended): Place the seasoned sprouts into an air fryer basket and cook at 370°F (188°C) for 5 minutes. This step is designed to give the sprouts a head start, tenderizing them slightly before they hit the skillet, which helps them cook faster and more evenly.
TIP: If you don’t own an air fryer, you can achieve a similar head start by microwaving the sprouts for 3-4 minutes. This pre-cooking method ensures they become tender while still allowing for a delicious crisp in the skillet later.
- Cook the Bacon: While the sprouts are pre-cooking, heat a large skillet over medium heat. Add the bacon slices and cook until they are nearly crispy but still slightly pliable. Remove the cooked bacon to a plate lined with paper towels to drain excess grease, but do NOT remove the flavorful bacon fat from the skillet – this rendered fat is crucial for the next steps!
- Sauté Shallots: Increase the heat under the skillet to medium-high. Add 1 tablespoon of olive oil to the existing bacon fat. Once shimmering, add the minced shallots and cook for 2 minutes, stirring frequently. They should begin to soften and become fragrant, absorbing the rich bacon flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute. Be careful not to burn the garlic; it should be fragrant but not browned, as burnt garlic can taste bitter.
- Initial Skillet Cook: Add the pre-cooked Brussels sprouts to the skillet with the shallots and garlic. Stir well to coat them in the flavorful oil mixture. Using tongs, arrange all the sprouts cut-side down in a single layer to maximize contact with the hot surface for optimal caramelization. Partially cover the skillet by tilting the lid slightly, allowing some steam to escape while still trapping enough heat to gently cook the sprouts.
- Steam and Sauté: Reduce the heat to medium and cook the sprouts for 5 minutes without disturbing them. This allows the cut sides to develop a nice, golden-brown crust.
- Toss and Continue Cooking: Remove the lid and use a spatula to toss the sprouts, flipping them to ensure even cooking and browning on all sides.
- Final Sauté: Add the remaining olive oil to the skillet and toss the sprouts once more. Continue cooking for another 5 minutes, stirring occasionally, until the sprouts are tender-crisp and beautifully caramelized.
- Combine All Ingredients: While the sprouts are finishing, chop the crispy bacon into small, bite-sized pieces. Add the chopped bacon and the coarsely chopped candied pecans to the skillet with the sprouts. Toss everything together to distribute the flavors and textures evenly. Cover the pan and cook for another 2-3 minutes, just until the sprouts are perfectly tender and the flavors have melded.
Frequently Asked Questions & Expert Tips for Brussels Sprouts with Bacon
To maintain their freshness and flavor, store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days. This helps to prevent them from drying out and keeps the bacon and pecans from becoming stale.
For best results and to help restore some crispiness, reheat leftovers in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through. Alternatively, spread them on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and slightly crispy. Avoid reheating in the microwave if you want to prevent sogginess.
You can certainly do some prep work in advance! The Brussels sprouts can be trimmed, halved, and tossed with olive oil and seasoning a day before and stored in an airtight container in the fridge. The bacon can also be cooked and chopped ahead of time. However, for the best texture and flavor, it’s recommended to combine and cook the dish fresh just before serving to ensure crispy sprouts and bacon.
To achieve perfectly tender-crisp Brussels sprouts: 1) Ensure your skillet is hot enough before adding the sprouts. 2) Don’t overcrowd the pan; cook in batches if necessary to allow for proper caramelization. 3) The initial pre-cook (air fryer or microwave) helps tenderize them quickly. 4) The covered cooking step helps them cook through, but removing the lid for the final few minutes allows excess moisture to evaporate, ensuring a crisp exterior.
Serving Suggestions for Brussels Sprouts with Bacon and Pecans
These flavorful Brussels sprouts with bacon, shallots, and candied pecans are incredibly versatile and can complement nearly any main course you choose. Their robust flavor profile makes them an excellent pairing for a variety of proteins and meals, from elegant holiday dinners to simple weeknight suppers.
Consider serving them alongside a perfectly seared steak, such as a juicy ribeye or a flavorful flank steak, where their sweetness can cut through the richness of the meat. They also make a fantastic accompaniment to tender pork chops, roasted chicken, or even baked salmon. During the holidays, these sprouts are an absolute showstopper when served with a traditional glazed ham, a succulent roasted turkey, or a rich prime rib. The combination of sweet, salty, and savory notes makes them a memorable addition to any festive spread. Don’t be afraid to experiment; these Brussels sprouts are sure to be a hit no matter what you serve them with!
More Delicious Side Dish Recipes to Try
- Glazed Carrots
- Parmesan Potatoes
- Roasted Green Beans
- Roasted Sweet Potatoes
- Baked Spaghetti Squash
- Carrot Souffle
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Brussels Sprouts with Bacon, Shallots, and Candied Pecans
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound Brussels sprouts
- 4 slices bacon
- 2 Tablespoons minced shallots
- 1 Tablespoon minced garlic
- 3 Tablespoons olive oil divided
- ¼ cup coarsely chopped candied pecans
- 1 Tablespoon all purpose seasoning see below, or use your favorite blend
All Purpose Seasoning
- 2 Tablespoons garlic powder
- ½ Tablespoon onion powder
- ¼ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- ½ Tablespoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon Kosher salt
Things You’ll Need
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Large mixing bowl
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Air fryer optional
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Large deep sided skillet
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Tongs
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Spatula
Before You Begin
- We use fresh Brussels sprouts for this recipe. We don’t recommend using frozen sprouts, fresh is best! Clean and trim your sprouts before beginning.
- Any kind of bacon will do, but we are partial to center-cut.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or on a baking sheet in a 350F oven until warmed through.
Instructions
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Cut the ends off the Brussels sprouts. Cut sprouts in half lengthwise.
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Place halved sprouts into a large mixing bowl. Drizzle in 1 tablespoon of the olive oil and toss to coat.
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Sprinkle in 1 Tablespoon of all purpose seasoning and toss to coat.
HINT: If you use our seasoning blend, you will only use some of the seasoning on the sprouts. Save the rest for another recipe, like our Air Fryer Acorn Squash!
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Add seasoned sprouts to the air fryer basket and cook at 370 F for 5 minutes.
HINT: This is just to start the cooking process of the sprouts. If you don’t have an air fryer, you can microwave them for 3-4 minutes to get them started.
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Meanwhile, cook bacon in skillet until almost crispy. Remove to paper towels, do NOT remove the bacon fat from the skillet.
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Add 1 tablespoon of the olive oil to the bacon fat in the skillet over medium-high heat. Add shallots and cook for 2 minutes, stirring often.
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Add garlic and cook an additional minute.
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Add sprouts to the skillet and stir to coat. Use tongs to turn all the sprouts, cut side down. Partially cover the skillet by tilting the lid so some steam can escape.
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Reduce heat to medium and cook for 5 minutes, undisturbed.
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Remove lid and use a spatula to toss the sprouts.
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Add remaining olive oil and toss. Cook another 5 minutes, stirring occasionally.
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Chop bacon into small pieces. Add bacon and pecans to the skillet and toss together. Cover the pan and cook another 2-3 minutes, or until sprouts are tender.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.