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Balsamic Bacon Brussels Sprouts with Feta and Candied Pecans

This indulgent take on a popular roasted vegetable dish will outshine the main course.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 lb Whole brussels sprouts
  • 1/4 cup Olive oil
  • 2 tsp Salt
  • 1 tsp freshly grated black pepper
  • 3 oz Bacon, cut into ~3/4 inch wide pieces (About 4 strips)
  • 1/4 cup Balsamic vinegar Optionally, substitute with 2 tbsp balsamic glaze
  • 3 tbsp Candied pecans
  • 2 tbsp crumbled feta cheese


  • Preheat oven to 425 F
  • Wash the brussels sprouts, then pat dry. Cut them in half top to bottom. For larger sprouts cut into thirds. Add to a large bowl
  • Season the sprouts with salt and pepper, then add olive oil and mix. Ensure all sprouts are coated with oil. Pour out onto rimmed baking sheet and position all of the brussels sprouts so that the cut side is facing down.
  • Distribute the individual bacon strips evenly throughout the tray.
  • Bake in preheated oven until the bacon is cooked through and the brussels sprouts are seared on the cut side. About 20 minutes.
  • While sprouts are in the oven, pour balsamic vinegar into a small pan and reduce by half. Remove from heat and set aside.
  • Once sprouts and bacon are out of the oven, place in serving dish. Sprinkle candied pecans, feta, and balsamic on top, and serve immediately.