Brussel Sprouts with Candied Pecans and Ricotta Salata
This Warm Brussel Sprout Salad has candied pecans and ricotta salata for a delicious side dish perfect for any dinner.
Of all the vegetables on this earth, Brussel sprouts were one of my first loves. I used to just roast them on a sheet tray and eat as is, but over time I have started dressing them up and playing around a bit more.
Wanting to spread the brussel sprout love all around, I made my Warm Shredded Brussel Sprout Salad with Crispy Goat Cheese for my family on Christmas Eve, and for New Year’s Eve dinner I made a gorgeous Beef Wellington (recipe coming soon!) along with this warm roasted brussel sprout salad. This is one of my favorite ways to make them and a great way to use the Candied Pecans I showed you a few weeks ago, so let me show you how to do it!
Start by trimming the brussel sprouts and cutting them in half. Season with salt, and toss in olive oil (or bacon fat from the bacon you will need for this recipe). Lay the brussel sprouts out on a sheet pan:
Roast until tender and crispy:
Toss the brussel sprouts with crispy bacon, candied pecans, ricotta salata, and a simple vinaigrette of olive oil and balsamic:
And that’s it! It’s so easy, but oh so good. Enjoy!
Warm Brussel Sprout Salad with Bacon and Candied Pecans
- 2 lbs brussel sprouts cut in half
- 8 strips bacon cooked until crispy, with fat reserved
- 1/4 cup reserved bacon fat or olive oil
- 1/2 cup candied pecans
- 1/4 lb ricotta salata
- 2 tbsp olive oil
- 1 tbsp vinegar
- Preheat oven to 400 degrees F.
- Toss the brussel sprouts in the reserved bacon fat, or olive oil (if using), and season with a big pinch of salt. Spread onto a baking sheet and roast for 30 minutes until golden brown and tender.
- Toss the warm brussel sprouts with the candied pecans, ricotta salata, bacon, olive oil, and vinegar, and serve warm. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
13 Comments on “Brussel Sprouts with Candied Pecans and Ricotta Salata”
The Yummly version can be be found here:
Oh okay, looks like they pulled that from Youtube. Yeah, I make similar renditions of this same dish, with slight variations. You can do goat cheese or the ricotta salata!
I found a similar recipe of yours on Yummly. Is this the same with only the change of goat cheese?
Hi Christy, do you have the link? I don’t share my recipes directly to Yummly and don’t use it, so not sure!
Fabulous way to make brussel sprouts, and I love the ricotta salata.
My favorite vegetable! I’m also looking for fun new recipes for brussels sprouts. Love it! Pinned 🙂
This looks just perfect, so warm and satisfying, with just the perfect combination of salty and savory!
These sprouts look amazing!
I love roasted brussels sprouts and the addition of candied pecans sounds delicious! I think I will omit the bacon though or use turkey bacon?
These look delicious….what could you substitute instead of using the ricotta ?
I love the candied pecans too…..
Thanks for another great recipe Joanne….hope you’re doing well…..
You could certainly just leave the ricotta salata out. There’s enough going on, I just have a thing for cheese, haha. I am doing well, thanks for asking!! Seeing a new oncologist in a few weeks. How are you?
Yummy! Roasted Brussels Sprouts are the best!
Ooh, these look delicious! Such a nice, fresh way to prepare Brussels sprouts, which I absolutely love. I was late discovering the vegetable — it was not one my parents ever served growing up, that’s for sure! — but now I can’t get enough.