Roasted Brussels Sprouts with Bacon & Candied Pecans

Brussels Sprouts get a bad rap but when done right they make a memorably delicious Thanksgiving side.

BONUS: This dish looks BEAUTIFUL on a plate, and the candied pecan recipe you can use all year round for snacking!

Ingredients:

• 1lb Brussels Sprouts, Halved
• 4 Slices Chopped Bacon
• 1.5 Cup Pecan Halves
• 1/4 Cup Brown Sugar
• 2 Tablespoons Water
• 2 Tablespoons Toasted Pecan Syrup

Directions:

1. Fry bacon in skillet until crip; set aside keeping bacon fat.
2. Pour bacon fat over brussels sprouts in a bowl, and mix with salt and pepper. Transfer to baking sheet lined with parchment and roast in oven at 375 degrees for 30 minutes.
3. CANDY THE PECANS: In a heated skillet, toast pecans for 3 minutes. Add 1/2 teaspoon salt and brown sugar and stir continuously until sugar begins to melt. Add in water and keep stirring until water is evaporated, sugar has turned into a very light glaze, and pecans are candied. Transfer to parchment-lined baking sheet and roast in oven with sprouts at 350 for 7 minutes.
4. Combine roasted Brussels Sprouts, Candied Pecans, Chopped Bacon, & Toasted Pecan Syrup in a large bowl and toss to coat. Serve.