I made PaleOMG’s bacon pecan brussels sprouts as a side dish the other weekend and it was so fabulous I had to promote it here too. Juli Bauer is the author/cook/athlete behind PaleOMG and you can find this original recipe at http://paleomg.com/bacon-pecan-brussel-sprouts/ I was cooking for seven people so I increased the amount I made.
-
- PaleOMG’s bacon pecan brussels sprouts
-
- Eye round roast, roasted garlic cauliflower puree, and bacon pecan brussels sprouts
Ingredients:
1 stalk of brussels sprouts (yes, bought them fresh on the stalk), sliced in half lengthwise
12 ounces uncured nitrate free bacon, diced (I used thick cut)
1 cup pecan halves, chopped
Kosher or sea salt and pepper to taste
Method:
Preheat oven to 375°F. Cut the brussels sprouts off the stalk and slice each one in half lengthwise. Cook bacon in a large cast iron skillet over medium heat until almost perfectly crispy. At this point add the pecans and continue cooking until bacon is fully crispy. Leaving fat in skillet, remove bacon and pecans to a paper towel to drain. Add brussels sprouts to the skillet with bacon fat and pan roast for 4 minutes. Season brussels sprouts with kosher salt and pepper and transfer brussels sprouts to a baking sheet and roast in the oven at 375°F for 10 minutes. Remove the brussels sprouts from the oven, toss with cooked bacon and pecans, return everything to the over and roast for an additional 15 minutes at 375°F. Even the people at the table who HATE brussels sprouts not only ate these, but had seconds. Thank you PaleoOMG!
Delicious Primal Cooking 
Dear Dee,
The brussel sprouts reciep is WONDERFUL,Thank’s Kim Meyer(Nathan Meyer’s Mom)
Thanks Kim! Nice to hear from you 🙂 I can’t take the credit though, this was all PaleOMG’s creation. Just so fantastic I had to promote it!