Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts with Bacon, Pecans
One of 50 roasted brussels sprouts recipes we measured
60 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 5% |
| salt | 1% | 0% |
| sweetener | 2% | 0% |
| acid | 4% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/2 cup pecans |
| 6 slices bacon | |
| 907 g | 2 lb Brussels sprouts, (halved (stem and ragged outer leaves removed)) |
| 41 g | 3 tablespoons extra-virgin olive oil |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 37 g | 2 1/2 tablespoons balsamic vinegar |
| 20 g | 1 tablespoon maple syrup |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tripled this recipe for a large crowd (20). Very easy to do - we roasted the brussels sprouts the day before and "prepped" everything else. The next day we put the brussels sprouts on sheet pans and roasted in the oven for about 10 minutes to rewarm/crisp. T” — a cook, 5.0★
“I served this dish on Christmas Day as one of my vegetable sides, and it was a big success. My sous chefs ( daughter and son-in-law) prepped the sprouts the day before. I did substitute prosciutto for bacon this time, and omitted the balsamic vinegar, which I ” — a cook, 5.0★