Roasted Brussels Sprouts with Bacon and Pecans

Brussels Sprouts with Bacon and Pecans from Le Creuset makes a delicious winter side dish of roasted vegetables.

Easy roasted Brussels Sprouts with Bacon and Pecans is the perfect simple vegetable side dish

Roasted Brussels Sprouts with Bacon and Pecans

by Sue Lau | Palatable Pastime

This November, I had the chance to visit with Certified Angus Beef Brand, one of the sponsors of the Sunday Supper Movement up in Wooster Ohio, which is about 250 miles north of here. The invite was a bit short notice so I drove up there, enjoying the scenery along the way.

It is out in the thick of Ohio Amish country, if you’re not familiar with the area. It is very pretty up there, with rolling farmland that reminds me a bit of northern Illinois near Chicago and up into Wisconsin. In Cincinnati, the land is pretty flat. like much of the land that extends from the southern half of Ohio through Indiana and Illinois.

I visited their Culinary and Education center and learned a lot about angus beef, roasting techniques and other things that food bloggers like yours truly bend an ear to.

We also wined and dined in style.  One of the recipes that Chef Tony Biggs prepared for us there at one particular luncheon was this recipe by Le Creuset for Roasted Brussels Sprouts with Bacon and Pecans. Everyone loved it.

I was so excited about it, in fact, that a couple of weeks ago I went out and bought myself a new small sized braiser from the Le Creuset outlet just to make these sprouts in. Now there’s a dedicated piece of equipment for you. 😉 Oh, it’s going to be used in a lot of other recipes, let me assure you. And I am not stockpiling equipment, but have been handing down some of my older things to my daughter who has her own kitchen now.

Since she is starting out, I am supplementing her acquisitions. 😉 Why just over Thanksgiving she walked out of here with about 4-5 pieces of All-Clad  cookware. These hand-me-downs are worthy of the love that accompanies them. And the beauty of her situation is that eventually, she will get all of it (and I have a very well stocked kitchen).

It took me years to build up to having what I needed, and I don’t think she needs to wait quite so long.

But back to the Brussies, which I love! I am not a big fan of Brussies cooked in water, and in fact didn’t like them at all until I tried roasting them around 15 years ago. Until then it was only steamed Brussies with cheese sauce, and only when my husband (who adores Brussies) nagged me to the point of shame. And you know, now, he doesn’t like the steamed Brussies either.

So go figure. Roasting does something to this cruciferous vegetable that makes it much more palatable.

And you know Palatable is my favorite word. 

So go on and  give this one a try. I’m pretty sure you’ll like it, unless you’re determined to be a veggie hater, in which case there will be no help for you, so have a cookie instead. And give my regards to your doctor. LOL


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Roasted Brussels Sprouts with Bacon and Pecans

Roasted Brussels Sprouts with Bacon and Pecans

Recipe reprinted with permission, courtesy of Le Creuset and Certified Angus Beef.

This is NOT a sponsored post, and all opinions are my own, of course.

Find this, and many other recipes, on the Roast Perfect app.

Roasted Brussels Sprouts with Bacon and Pecans

5 from 15 votes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6


  • 1 medium braiser (e.g. Le Creuset)


  • 2 ounces bacon lardons
  • 1/2 cup pecans (roughly chopped)
  • 1 pound 5 ounces Brussels sprouts
  • Salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar


  • Preheat oven to 375 F.
  • Trim sprouts and cut any large ones in half.
  • Set the braiser over medium heat. Add the bacon lardons and the pecans and cook 4 minutes or until bacon is crisp. Remove the bacon and pecans from the braiser.
  • Add the sprouts to the braiser, and season with salt and pepper.
  • Put the braiser in the preheated oven and roast the sprouts 20 – 30 minutes until they start to brown and become tender, but before they lose some of their bite, stirring after 10-15 minutes.
  • Add the bacon and pecans, and return to the oven to heat through for 2 – 3 minutes.
  • Drizzle with the balsamic vinegar and toss to combine.
  • Serve hot.


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Roasted Brussels Sprouts with Bacon and Pecans

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6 responses

  1. My husband won’t even try Brussel sprouts but that’s okay with me. It leaves more for me to gobble up. I have just been roasting them plain but am going to make them with your additions next time.

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