Brussels Sprouts with Shallots, Pecans, and Bacon

What's FreshPhotographed and Produced by Beau Gustafson



2 slices thick-cut bacon

1 ½ pounds Brussels sprouts, cut in half with ends trimmed

½ cup pecans

shallots, sliced thinly

orange zest


Preheat the oven to 450 degrees. In an iron skillet, cook the bacon till crispy, put to the side, and then put the Brussels sprouts in the skillet, along with the shallots and the pecans. Cook for 10 minutes in the oven, then mix, flip, and put back until brown (about another 10 minutes). Crumble the bacon on top. Add orange zest, salt, and pepper to taste.

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