Background: I made Joanna Gaines’ Brussel Sprout recipe from her Magnolia Table Cookbook. The addition of the crispy bacon, toasted pecans and balsamic reduction elevate this side to the star of the meal. Our family loves brussel sprouts, but now this might be the only way I can prepare them. Delicious!

• 1 pound thick-cut bacon
• 2 pounds Brussel sprouts, trimmed and halved
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 cups coarsely chopped pecans
• 1 tablespoon lightly packed light brown sugar (I doubled this)
• 1 teaspoon garlic salt (I doubled this too)
• Balsamic Reduction

1. Preheat the oven to 400 degrees.
2. Arrange the bacon slices on 1 or 2 seperate baking sheets. Bake until crispy, about 20 minutes. Line another baking sheet with paper towels and transfer the bacon to the paper towels to drain. Chop crosswise and set aside.
3. Meanwhile, toss the Brussel sprouts with olive oil, salt and pepper. Arrange on a rimmed baking sheet cut sides down. Roast until browned and the edges are crisp, about 30 minutes, shaking the pan occassionally.
4. In a large saute pan or skillet, melt the butter over medium heat. Add the pecans, brown sugar and garlic salt and cook, stirring frequently, until toasted, about 5 minutes. Remove from the heat and set aside.
5. Transfer the Brussel sprouts to a large serving bowl. Drizzle balsamic reduction over the top and sprinkle with pecans and bacon. *I tossed my pecans and bacon with the Brussel sprouts and then drizzled balsamic reduction over the top.

This is a perfect side to go along with our Chicken Roulade with Dijon Chardonnay Cream Sauce.