Preheat oven to 400°
Place the bacon on a baking sheet (I like to cover it in tin foil for easy cleanup) and cook until crisp, about 15 minutes, until crisp. Set the bacon aside to cool.
Remove all but about a tablespoon of the bacon grease.
Toss the pecans and 2 tablespoons of maple syrup in with the bacon grease and put the baking sheet back in the oven for 10-15 minutes, shaking halfway, until the nuts are crispy and fragrant. Allow to cool.
Meanwhile, mix the additive remaining tablespoon of maple syrup, mayonnaise, vinegar, and mustard until fully combined. Salt and pepper.
Stir in the shredded brussels sprouts until coated.
It won’t seem like enough dressing at first but the sprouts will wilt a bit and let off some liquid. Toss in 1/2 cup of the pecans and crumble the bacon in.
Mix and refrigerate. Can be eaten right away but it is better the longer it sits.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (827g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1785 (83%)|
|Amt Per Serving||% DV|
|Total Fat 198.4g||264 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 89.5g|
|Polyunsanturated Fat 48g|
|Cholesterol 42mg||13 %|
|Sodium 1315.3mg||45 %|
|Potassium 2775.8mg||73 %|
|Total Carbohydrate 92g||27 %|
|Dietary Fiber 38.8g||155 %|
|Sugars, other 53.2g|
|Protein 36.7g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2153
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