Pecan Bacon Brussels Sprouts with Sweet Cider Vinaigrette

5 from 1 reviews

These Brussels sprouts are to die for and will be the hit at any pot luck or holiday gathering!


  • 10 strips of bacon
  • 1/2 cup brown sugar
  • 1/2 cup pecans
  • 6 cups Brussels sprouts (24 oz bag), shredded
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons (1/4 cup) olive oil
  • 2 teaspoons honey
  • 2 teaspoons whole grain mustard
  • 1/2 cup parmesan cheese, grated
  • 1/2 lemon, juiced


For the bacon

  1. Preheat your oven to 375 degrees
  2. In a food processor, pulse together the brown sugar and pecans until they are just crumbs
  3. Lay your bacon out across a baking sheet, and spoon the brown sugar/pecan topping over top
  4. Bake in the oven for 15-20 minutes
  5. When done, let the bacon cool and drain over several layers of paper towels. When cool, chop into small pieces and set aside

For the dressing

  1. Combine the apple cider vinegar, olive oil, honey, and whole grain mustard in a bowl or jar and whisk or shake until totally combined. Season to taste with salt and pepper

For the Brussels sprouts:

  1. Heat a large skillet over medium/high heat with a little olive oil
  2. Add the shredded Brussels sprouts, season with salt and pepper, and saute until the sprouts are softened but still have a bite to them (they’ll continue cooking throughout the next step)
  3. Add the lemon juice and dressing to the Brussels sprouts. Let this cook for a minute or two until the liquid reduces a bit
  4. Add the bacon and parmesan cheese to the Brussels sprouts – stir to combine and season to taste!


To make this dish a bit lighter, half the amount of pecan bacon (so only use 5 slices and 1/4 cup of brown sugar and pecans).