Brussel Sprouts
Crispy, salty and slightly sweet brussel sprouts with a delicious gluten-free pecan breadcrumb
Ingredients
- 1 pound raw whole brussel sprouts
- 1 1/2 tablespoon avocado oil
- 1/2 teaspoon fine grain sea salt
- 3 strips uncooked bacon
Balsamic Glaze
- 1 teaspoon balsamic vinegar
- 2 teaspoons honey
- 1 tablespoon avocado oil
- 1/4 teaspoon garlic powder
- 1 pinch fine grain sea salt
Pecan Crumble topping
- 1/2 cup un roasted, unsalted pecans
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1 pinch fine grain sea salt
Instructions
- Preheat the oven to 425 degrees.
- Cut each brussel sprout in half. (Quarter the larger pieces)
- Place the cut brussel sprouts on a parchment lined cooking sheet. Add the avocado oil and sea salt. Mix with your hands until every brussel sprout is coated evenly.
- Roughly chop or use kitchen sheers to cut the bacon into bite sized pieces. Mix the chopped bacon into the brussel sprout mixture until the bacon is evenly distrubted among the brussel sprouts on the cooking sheet. Make sure the brussel sprouts aren't touchiing each other for maximum crispiness.
- Place in the oven for 35 minutes.
- While the brussel sprouts are baking, whisk together the balsamic vinegar, honey, avocado oil, sea salt and garlic powder in a small bowl. Set aside.
- Place the pecans, honey, garlic powder, and sea salt into a food processor. Blend for a few pulses, just until it resembles rough bread crumbs. If you pulse it any longer, it will become pecan butter (not the goal!).
- Heat a skillet up on medium high heat with some avocado oil. Add the pecan crumb topping mixture to the pan and toast in the pan for about 3 minutes until its just golden brown and fragrant. Remove from the pan to stop the cooking process and set aside.
- Once the brussel sprouts are done baking for 35 minutes, broil for one last minute. (They will be relatively dark!)
- Drizzle the balamic glaze on top of the roasted brussel sprout and bacon. Mix together to coat everything evenly. (Place on serving platter if desired.)
- Add the pecan crumble topping on top. Enjoy immediately!
Notes
Storage: These will keep for 4-5 days in an airtight container in the fridge. They will get soggy so I recommend reheating them in the air fryer or oven until heated through and crispy again.