Roasted Brussels Sprouts with Pecans and Bacon
- about 10 minutes
- 7 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 1/2 cup Diamond of California® pecans, coarsely chopped
- 4 ounces thickly cut applewood smoked bacon, cut crosswise into 1/4-inch-thick pieces
- 1 1/4 pounds Brussels sprouts, trimmed and cut in half
- 1 garlic clove, minced
- 1/2 cup water
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh thyme, divided
Position rack in the lower third of the oven and preheat to 450°F. Spread the pecans on a heavy rimmed baking sheet and toast in the oven until lightly toasted, about 3 minutes. Transfer the pecans to a shallow serving bowl. Arrange the bacon pieces on the same baking sheet. Cook the bacon in the oven until browned and crisp, stirring once, about 6 minutes. Using a spatula, transfer the bacon to a paper towel to drain, reserving the drippings on the baking sheet.
Toss the Brussels sprouts and the garlic with the drippings on the baking sheet. Arrange the Brussels sprouts, cut side down, in a single layer. Roast the Brussels sprouts in the oven until browned on the bottom, about 10 minutes. Stir the Brussels sprouts and continue to roast until just tender when pierced with a small sharp knife, about 4 minutes longer. Transfer the Brussels sprouts to the serving dish with the pecans.
Add water, mustard and 1 teaspoon thyme to the baking sheet. Bring the mixture to a simmer over medium heat, stirring up the browned bits from the bottom of the baking sheet. Continue boiling and stirring until the mixture reduces and thickens slightly, about 1 minute. Pour the reduction over the Brussels sprouts, add the bacon and toss to blend. Sprinkle with remaining thyme and serve.