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Roasted Brussels Sprouts With Bacon, Pecans, and Maple-Balsamic Vinaigrette

Jennifer Segal
  • minutes
  • Serves 4 to 6

INGREDIENTS

6

slices Bacon

2 1/2 tbsp

Balsamic vinegar

1 tbsp

Maple syrup

1/2 tsp

Black pepper

1 tsp

Kosher salt

3 tbsp

Olive oil, extra virgin

1/2 cup

Pecans

2 pounds Brussels sprouts, halved (stems and ragged outer leaves removed)