Brussel Sprouts with Toasted Pecans

Kricklewood Farm Brussel Sprouts with Toasted Pecans
If you grew up HATING Brussel Sprouts (as I did), it was probably because they were overcooked and mushy (sorry Mom).  Now I love them and look forward to getting them fresh each Fall.  This recipe is a bit decadent with bacon and pecans and brown sugar but oh so delicious. The sweet and salty combo makes this a killer side dish!


  • ¼ cup Kricklewood Farm Sunflower Oil.
  • 1 Ib Bacon, baked and diced.
  • 2 Ibs Brussel Sprouts, halved.
  • Salt & Pepper to taste.
  • 3 Tablespoons butter.
  • 2 cups Pecans, coarsely chopped.
  • 2 Tablespoons brown sugar.
  • 1 teaspoon garlic salt.
  • Balsamic Reduction.


  1. Toss the Brussel Sprouts with Kricklewood Farm Sunflower Oil, salt, and pepper in a skillet over medium heat. Roast until browned and the edges are crisp.
  2. In another small skillet, melt the butter over medium heat. Mix in pecans, brown sugar, and garlic salt. Roast for 5 minutes.
  3. Combine the Brussel sprouts, bacon, and pecans in serving bowl. Top with balsamic reduction.
  4. Serve and Enjoy! 
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