1. Heat oven to 400 F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
2. Roast until golden and tender, 20 to 25 minutes.
Cut up 3 or 4 slices of bacon and render the fat as a substitute for the olive oil. Remove or leave the bacon.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 99 (65%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 28.6mg||1 %|
|Potassium 502mg||13 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 5.6g||23 %|
|Sugars, other 6.8g|
|Protein 5.2g||7 %|
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Calories per serving: 152
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