Bourbon-Glazed Brussels Sprouts with Pecans and Bacon

This recipe calls for cooked bacon, so plan accordingly. Also, alcohol is flammable and will ignite if in direct contact with flame, so work carefully and note that if it does ignite, the alcohol will burn off and the flame will self-extinguish.
Servings 4
Author Ben Mastracco


  • 3 pounds brussels sprouts, trimmed and halved
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped pecans
  • 2/3 cup bourbon
  • 1/3 cup firmly packed brown sugar
  • 1/2- pound bacon, cooked and chopped


  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss together the brussels sprouts, olive oil, 1/2 teaspoon salt, and a few grindings of pepper. Spread in a single layer on the prepared baking sheet and roast for 10 minutes. Add the pecans and roast until the brussels sprouts are lightly charred and tender, 5 to 10 minutes longer.

  3. Meanwhile, add the bourbon and brown sugar to a deep pot, place over medium-high heat, and bring to a boil. Gently stir to combine, then lower the heat and simmer until the glaze is reduced by half, 6 to 10 minutes.
  4. In a serving bowl, toss the brussels sprouts, pecans, and bacon with the glaze, season to taste with salt, and serve.