Crispy Harvest Brussels
Sweet, smoky, crunchy, cozy – these Brussels sprouts have it all.
Crispy Harvest Brussels FAQs
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are recommended for maximum crispiness, but you can use frozen ones if you thaw and dry them thoroughly before roasting.
What can I substitute for bacon?
You can use turkey bacon or omit it entirely for a vegetarian version.
Can I make this ahead of time?
Yes, you can roast the Brussels sprouts ahead of time and reheat them in the oven before serving. Add the toppings just before serving.
What other nuts can I use instead of candied pecans?
You can use candied walnuts or almonds as a substitute for pecans.
Is balsamic glaze necessary?
Balsamic glaze adds a nice tangy sweetness, but you can skip it or use a light drizzle of honey as an alternative.
Crispy Harvest Brussels
Sweet, smoky, crunchy, cozy – these Brussels sprouts have it all.
Ingredients
Method
- Cook bacon at 400°F for about 15-20 minutes, until crispy. Remove, chop, and leave about 1 tbsp of the bacon fat on the pan.
- Toss halved Brussels sprouts with olive oil, bacon fat, salt, pepper, and garlic powder. Lay them cut side down on a sheet pan.
- Roast at 400°F for 20–25 minutes until deeply golden and crispy.
- Add bacon, chopped dates, and feta in the last 3–5 minutes so they warm without burning.
- Finish with a drizzle of balsamic glaze.
Notes
- Make sure to lay the Brussels sprouts cut side down for maximum crispiness.
- Use Medjool dates for their chewy texture and sweetness.
- Substitute goat cheese for feta if you prefer a creamier texture.
- Candied pecans add a delightful crunch and sweetness to the dish.
- Drizzle balsamic glaze sparingly to balance the flavors without overpowering them.
