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Shredded Brussels Sprouts with Bacon and Pecans

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 8
Author: Emily Clifton


  • 1/2 lb. thick sliced bacon or pancetta, cut in 1/4-inch lardons
  • 2 lbs. Brussels sprouts trimmed and shredded
  • 1 teaspoon course kosher salt
  • 2/3 cup pecans or walnuts, toasted, roughly chopped
  • 3 garlic cloves minced
  • 1 teaspoon fresh thyme chopped
  • 3 tablespoons maple syrup grade B, if you can find it
  • 1-2 tablespoons fresh lemon juice


  • In a large sauté pan or cast-iron skillet, render the bacon over medium heat until they are crispy and brown. Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pan.
  • Toss the sprouts in the pan, season with a pinch of kosher salt, and cook in the bacon fat over medium heat until they soften and begin to brown in spots, about 4-6 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Season to taste with salt and pepper. Add the nuts and the reserved bacon, pour in the maple syrup, and give a squeeze of lemon juice. Serve warm or at room temperature.
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