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Quick Brown Butter Brussels Sprouts with Bacon & Pecans

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These quick brown butter Brussels sprouts with bacon and pecans are proof that the best recipes often come from happy accidents. The combination of nutty brown butter, salty bacon, crunchy pecans, and caramelized sprouts is just that good.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 slices thick-cut bacon, chopped into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 1/3 cup pecans, roughly chopped
  • 2 cloves garlic, minced (optional)
  • Salt and black pepper, to taste
  • 1 tablespoon balsamic vinegar (optional)

Instructions

  1. Prep your ingredients first. Trim the tough ends off the Brussels sprouts and cut them in half. If some are really big, cut them into quarters so everything cooks evenly. Chop the bacon into small pieces. Roughly chop the pecans. Mince the garlic if you’re using it.
  2. Cook the bacon. Place your large skillet over medium heat and add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the bacon fat in the pan.
  3. Toast the pecans. Add the chopped pecans to the hot bacon fat and cook for 1-2 minutes, stirring constantly. Remove them with a slotted spoon and set aside with the bacon.
  4. Make the brown butter. Add the 3 tablespoons of butter to the pan with the remaining bacon fat. Swirl the pan as the butter melts. It will start to foam and bubble. Keep swirling. After about 2-3 minutes, the butter will turn a golden amber color and smell nutty and toasty. As soon as you see those little brown specks forming and smell that nutty aroma, you’re there.
  5. Cook the Brussels sprouts. Add the halved Brussels sprouts to the pan in a single layer, cut side down if possible. Let them cook without moving for 3-4 minutes. Then stir and continue cooking for another 4-5 minutes, stirring occasionally, until the sprouts are tender and browned on all sides. If you’re using garlic, add it in the last minute of cooking.
  6. Bring it all together. Return the bacon and pecans to the pan. Toss everything together so the sprouts are coated in that beautiful brown butter. Season with salt and pepper to taste.
  7. Finish with balsamic (optional). If you’re using balsamic vinegar, drizzle it over the top and toss one more time.
  8. Serve immediately. Transfer to a serving dish and enjoy while hot.

Notes

Don’t crowd the pan. If your pan is too small, cook the sprouts in two batches. Watch the butter carefully as it goes from brown to burnt very fast. Pat the sprouts dry after washing to ensure they brown properly. Arrange sprouts cut side down first for better caramelization.

Nutrition

Keywords: Brussels sprouts, bacon, pecans, brown butter, quick side dish, weeknight dinner, holiday side, gluten-free, low-carb

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