Brussels Sprouts with Pecans and Bacon | Midwest Living

Brussels Sprouts with Pecans and Bacon

Brussels Sprouts with Pecans and Bacon

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  • Makes: 4 servings
  • Yield: 3 1/2 cups

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The hardest part of this flavorful side is shredding the Brussels sprouts, so if that's all that's stopping you, just buy a pouch pre-shredded sprouts.


  • 1 pound Brussels sprouts, ends trimmed
  • 3 slices bacon
  • 1 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced (1 1/2 Tbsp.)
  • 3/4 cup chopped pecans, toasted


  1. Shred the Brussels sprouts using a food processor fitted with the slicing blade, a sharp knife or a mandoline.
  2. In a large, deep skillet over medium-low heat, toast the pecans, stirring often, until aromatic, 2 to 4 minutes; remove and set aside. Return skillet to stove; over medium heat, cook bacon slices until crisp. Transfer to paper towels and set aside. Add the shredded Brussels sprouts and toss to coat with the fat. Cook for 3 minutes, then add the garlic and cook 1 more minute or until sprouts are lightly wilted.
  3. Remove from heat. Season with salt and pepper, crumbled bacon slices and lemon juice. Add toasted pecans and toss to combine. Serve warm.

Nutrition Facts

(Brussels Sprouts with Pecans and Bacon)

Servings Per Recipe 4, pro. (g) 9, calcium (mg) 66, sugar (g) 4, Potassium (mg) 592, Fat, total (g) 26, vit. C (mg) 99, cal. (kcal) 312, vit. A (IU) 878, iron (mg) 2, sat. fat (g) 5, Riboflavin (mg) 0, chol. (mg) 19, Thiamin (mg) 0, Monounsaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 14, Niacin (mg) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 6, Folate (µg) 75, fiber (g) 6, sodium (mg) 363

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