Hélène Laurendeau’s Bacon and Pecan Brussels Sprouts

Name: Hélène Laurendeau’s Bacon and Pecan Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 litre) Brussels sprouts; 2 slices bacon, cut into small pieces; 3/4 cup (180 ml) pecans (or other nuts of your choice), coarsely chopped; Olive oil; Salt and pepper

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Preparation 10 min
Cooking 25 min
Servings 4

Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 4 cups (1 litre) Brussels sprouts
- 2 slices bacon, cut into small pieces
- 3/4 cup (180 ml) pecans (or other nuts of your choice), coarsely chopped
- Olive oil
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Cut Brussels sprouts in half if they are small (or quarter if they are large). Place on a baking sheet. Add bacon. Drizzle with a little olive oil. Season with salt and pepper and toss well.
- Roast for 20 to 25 minutes or until vegetables are tender and beginning to brown. Add pecans a few minutes before the end of cooking, to toast lightly.
- Serve with meat or fish.

Hélène Laurendeau’s Bacon and Pecan Brussels Sprouts

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Ingredients

Preparation

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