1/2 Cup pecans
6 Slices bacon
2 Shallots, thinly sliced
3/4 Cup canola oil
2 lbs. Brussels sprouts, trimmed and cleaned
2 Tbsp. Balsamic vinegar
1 Tbsp. Spiced apple cider concentrate
Preheat the oven to 350 degrees and toast the pecans for 5-7 minutes until slightly darkened and fragrant. Chop the pecans and set aside.
Increase the heat to 400 degrees and add bacon in a foil lined baking sheet. Bake for 20 minutes and then transfer bacon to a paper towel lined plate. Reserve the bacon fat for later. Chop up and set aside the bacon, once cool.
While the bacon is cooking, add the sliced shallots and canola oil to a small pot and heat over medium high heat for 6-7 minutes until the shallots turn golden brown. Drain the oil into a container for later use and spread the shallots onto a paper towel lined plate.
Increase the oven temp to 425 degrees. On a foil lined baking sheet toss the brussels sprouts with the rendered bacon fat, a few tbsp. of the reserved shallot oil, and salt and pepper. Bake for 20 minutes, stirring around midway. Once tender and carmelized remove the brussels from the oven and toss with balsamic vinegar and spiced apple cider concentrate.
Top with pecans, bacon, and fried shallots and serve.