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Best Brown Butter Brussels Sprouts with Bacon and Pecans

brown butter brussels sprouts with bacon and pecans - featured image
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This recipe transforms humble Brussels sprouts into a showstopper with nutty brown butter, crispy bacon, and toasted pecans. It’s quick, easy, and perfect for potlucks or holiday gatherings.

Ingredients

Scale
  • 1 ½ pounds Brussels sprouts
  • 6 slices thick-cut bacon
  • 4 tablespoons unsalted butter
  • ½ cup pecan halves, roughly chopped
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly cracked
  • 1 tablespoon maple syrup (optional)
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Rinse Brussels sprouts under cold water and pat dry. Trim tough stem ends, remove yellow or damaged outer leaves, and cut each sprout in half lengthwise (quarter if large). Set aside.
  2. Place a large skillet over medium heat. Add bacon strips in a single layer and cook for 4-6 minutes per side until crispy. Transfer to a paper towel-lined plate. Let cool, then crumble or chop into bite-sized pieces. Leave about 2 tablespoons of bacon fat in the pan.
  3. Add 4 tablespoons unsalted butter to the pan with the reserved bacon fat. Turn heat to medium-low. Swirl occasionally as butter melts. It will foam, then turn from pale yellow to golden, then deep amber with a nutty aroma (about 3-5 minutes). Remove from heat immediately when brown specks appear.
  4. Add chopped pecans to the brown butter and stir for about 30 seconds to lightly toast. Use a slotted spoon to transfer pecans to a small bowl, leaving the brown butter in the pan.
  5. Return the pan to medium-high heat. Add Brussels sprouts in a single layer, cut-side down if possible. Cook undisturbed for 4-5 minutes for caramelization. Season with salt and pepper. Stir and continue cooking for another 4-5 minutes until tender and golden-brown.
  6. Push sprouts to one side of the pan. Add minced garlic to the empty space and cook for 30 seconds, stirring constantly, until fragrant. Mix into the sprouts.
  7. If using, drizzle maple syrup and balsamic vinegar over the sprouts. Stir well to coat.
  8. Add crumbled bacon and toasted pecans back to the pan. Toss everything together until well combined. Taste and adjust seasoning if needed.
  9. Serve immediately while hot and crispy.

Notes

Don’t crowd the pan—cook in batches if doubling. Watch brown butter closely as it can burn in seconds. Dry sprouts thoroughly for best browning. For vegetarian version, skip bacon and add extra butter or olive oil with smoked paprika.

Nutrition

Keywords: Brussels sprouts, brown butter, bacon, pecans, side dish, holiday, potluck, gluten-free

Find it online: https://willarecipes.com/best-brown-butter-brussels-sprouts-with-bacon-and-pecans/