Brussels Sprouts with Bacon, Shallots, and Candied Pecans

Servings: servings

Calories: 287cal

Cut the ends off the Brussels sprouts. Cut sprouts in half lengthwise.
Place halved sprouts into a large mixing bowl. Drizzle in 1 tablespoon of the olive oil and toss to coat.
Sprinkle in 1 Tablespoon of all purpose seasoning and toss to coat.
HINT: If you use our seasoning blend, you will only use some of the seasoning on the sprouts. Save the rest for another recipe, like our Air Fryer Acorn Squash!
Add seasoned sprouts to the air fryer basket and cook at 370 F for 5 minutes.
HINT: This is just to start the cooking process of the sprouts. If you don’t have an air fryer, you can microwave them for 3-4 minutes to get them started.
Meanwhile, cook bacon in skillet until almost crispy. Remove to paper towels, do NOT remove the bacon fat from the skillet.
Add 1 tablespoon of the olive oil to the bacon fat in the skillet over medium-high heat. Add shallots and cook for 2 minutes, stirring often.
Add garlic and cook an additional minute.
Add sprouts to the skillet and stir to coat. Use tongs to turn all the sprouts, cut side down. Partially cover the skillet by tilting the lid so some steam can escape.
Reduce heat to medium and cook for 5 minutes, undisturbed.
Remove lid and use a spatula to toss the sprouts.
Add remaining olive oil and toss. Cook another 5 minutes, stirring occasionally.
Chop bacon into small pieces. Add bacon and pecans to the skillet and toss together. Cover the pan and cook another 2-3 minutes, or until sprouts are tender.

5 from 2 votes

We use fresh Brussels sprouts for this recipe. We don’t recommend using frozen sprouts, fresh is best! Clean and trim your sprouts before beginning.
Any kind of bacon will do, but we are partial to center-cut.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or on a baking sheet in a 350F oven until warmed through.

Course: Side Dish

Cuisine: American

Prep Time15

Cook Time25

Total Time40