Roasted Brussels Sprouts with Bacon and Pecans
Roasted Brussels Sprouts with Bacon and Pecans
Course: Side Dish
Cuisine: American
- 2 1/2 pounds roasted Brussels sprouts
- 4 slices bacon
- 2 Tablespoons bacon fat
- 1/2 cup finely chopped toasted pecans
- Salt and pepper to taste
Cook 4 slices of bacon in a 10" skillet over medium heat until crisp, 7 to 10 minutes.
Remove bacon and transfer to a paper towel-lined plate. Reserve 1 tablespoon bacon fat.
Finely chop bacon.
Transfer sprouts to a serving dish and toss with 2 tablespoons olive oil, reserved bacon fat, chopped bacon and 1/2 cup finely chopped toasted pecans.
Season with salt and pepper to taste.