Directions

1Preheat oven to 350 degrees.

2Line baking sheet with aluminum foil. Place pecans on baking sheet and bake until lightly toasted. (About 5 minutes. Keep a close eye on them as they can burn quickly.)

3Remove nuts from oven and transfer to cutting board. When the nuts have cooled, chop coarsely.

4Increase oven temperature to 400 degrees.

5Lay bacon flat on same foil that pecans were toasted on. Make sure to leave space between each strip so they do not touch. Roast until bacon is crispy. (About 12-20 minutes) Flip halfway through.

6Remove from oven and transfer bacon to plate lined with paper towels. Pour rendered bacon fat into small dish. Discard aluminum foil. Once bacon has cooled finely chop.

7Increase oven temperature to 425 degrees. Line baking sheet with fresh aluminum foil.

8Toss brussels sprouts with rendered bacon fat, OIL WELL EVOO, OIL WELL French Fleur de Sel Sea Salt and pepper.

9Place brussels sprouts on freshly lined baking sheet. Roast in oven until tender and caramelized (about 20 minutes). Stir midway through to evenly brown.

10Remove from oven; add OIL WELL Maple Balsamic and OIL WELL Pure Maple Syrup. Toss to coat evenly. Transfer to serving dish. Top with chopped pecans and bacon. Serve hot.