Roasted Brussels Sprouts with Bacon and Pistachios — Kid-Friendly Power Side

Backstory: Crunchy pistachios add color and fun while smoky bacon and maple make sprouts irresistible to kids. This keeps it mild, sweet, and snackable alongside your pork chops.

Ingredients

• 1.5 lb Brussels sprouts, trimmed and halved (quarter large ones)
• 6 slices bacon, diced
• 3 tbsp butter (or olive oil for lighter)
• 1 tbsp pure maple syrup or honey
• 1/2 cup shelled pistachios, coarsely chopped
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional, mild)
• 1 tbsp lemon juice (optional — skip for picky kids)

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Toss Brussels sprouts with melted butter, salt, pepper, and garlic powder. Arrange cut-side down in a single layer.
3. Scatter diced bacon evenly among the sprouts.
4. Roast 18–22 minutes, stirring once halfway, until sprouts are tender and edges caramelized and bacon is crisp. Check at 15 minutes for small sprouts.
5. In the last 3–4 minutes, sprinkle chopped pistachios over the pan so they toast but don’t burn.
6. Remove from oven and immediately drizzle maple syrup or honey; toss gently to coat. Add lemon juice if using and toss once more.
7. Taste and adjust seasoning. Serve warm.

Serving note: If you want extra crunch and color, reserve a tablespoon of chopped pistachios and sprinkle on just before serving.

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