Maple Pecan Roasted Brussel Sprouts featuring MyBacon
Vegan-friendly, Gluten-free
Serves: 4
Ruffle-y roasted sprouts, crunchy pecans and sweet maple syrup is a seasonal delight as it is. But when you add MyBacon? This plant-based side dish gets center of the plate status.
WHAT YOU’LL NEED:
2-3 slices of MyBacon
1 lb brussel sprouts, halved & stocks removed
1/2 cup pecan halves
2-3 Tbsp real maple syrup (give or take)
1 Tbsp olive oil
Salt & pepper (to taste)
WHAT TO DO:
Heat your oven to 350 F.
Roast pecan halves for 10-15 mins on a parchment-lined baking sheet. Keep a close eye on them- they can burn quickly! Set aside.
Cook 2-3 slices of MyBacon per instructions on the pack. (See here for tips!) Once cooked, set aside to cool.
In a medium mixing bowl, coat brussel sprouts in olive oil, salt and pepper.
Transfer cooled pecans to a spare dish and reuse the lined baking sheet to roast your sprouts until golden brown with crispy edges. This will take about 40 minutes. Be sure to flip them around the 30-minute mark to avoid scorching. Remove from oven and set aside.
Coarsely chop pecan halves and MyBacon strips and transfer them to a medium-sized bowl. Toss in the cooked sprouts, mix, and drizzle in as much maple syrup as you’d like. ENJOY!
