Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries (Holiday Side Dish Perfection!)

These Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries are not your average Brussels sprouts! Forget any memories of mushy, bland sprouts – these are crispy, flavorful, and utterly addictive. I love how the roasting brings out the natural sweetness of the Brussels sprouts, and the combination of smoky bacon, crunchy pecans, and tart cranberries creates a perfect balance of flavors and textures. This dish is a fantastic side dish for holiday meals, potlucks, or even a weeknight dinner.

Why You’ll Love These Roasted Brussels Sprouts

• Crispy and Flavorful: Roasting the Brussels sprouts at a high temperature ensures they get beautifully caramelized and crispy.
• Sweet and Savory: The combination of smoky bacon, sweet cranberries, and crunchy pecans is a flavor explosion.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Holiday-Worthy: This dish is elegant enough for a holiday meal but easy enough for a weeknight dinner.
• Make-Ahead Friendly: You can roast the Brussels sprouts and cook the bacon ahead of time.

Ingredients for Brussels Sprouts with Bacon, Pecans, and Cranberries

Here’s what you’ll need to make this delicious side dish. The full list with measurements is in the recipe card below.

Main Ingredients

• Brussels sprouts (Vegetable)
• Bacon (Meat)
• Pecans (Nuts)
• Dried cranberries (Fruit)

Seasoning

• Olive oil
• Salt

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Brussels Sprouts with Bacon, Pecans, and Cranberries recipe as is, but here are a few ideas for variations:

• Add a Glaze: Drizzle the roasted Brussels sprouts with a balsamic glaze or a maple-mustard dressing for added flavor.
• Different Nuts: Use walnuts, almonds, or pistachios instead of pecans.
• Add Cheese: Sprinkle some crumbled goat cheese or feta cheese over the top before serving.
• Make it Vegetarian: Omit the bacon or substitute it with a plant-based bacon alternative.
• Add Apples or Pears: Add some diced apples or pears to the roasting pan along with the Brussels sprouts for a sweeter flavor.

How to Make Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries

Let me show you how to make these incredibly flavorful Brussels Sprouts with Bacon, Pecans, and Cranberries:

Roast the Brussels Sprouts

1. I preheat my oven to 400°F (200°C).
2. I slice all the Brussels sprouts in half.
3. In a medium bowl, I combine the halved Brussels sprouts, olive oil, and salt. I toss everything to combine.
4. I place the Brussels sprouts on a baking sheet, cut side down. This is key for getting them nice and caramelized.
5. I roast in the oven for about 25 minutes. During the last 5-10 minutes of roasting, I turn them over for even browning. The cut sides should be partially charred but not blackened.

Cook the Bacon (in the Oven)

1. While the Brussels sprouts are roasting, I cook the bacon. I prefer to bake my bacon in the oven for easy cleanup.
2. I line a separate baking sheet with foil.
3. I add the bacon slices in a single layer.
4. I bake in the preheated oven at 400°F (200°C) for about 20 minutes, or until the bacon is cooked through. (You can do this at the same time as roasting the Brussels sprouts).
5. I drain the bacon of fat and chop it into small pieces.

Toast the Pecans

1. I line a baking sheet with parchment paper.
2. I add the pecans in a single layer.
3. I toast the pecans in the preheated oven at 350°F (175°C) for about 5 minutes, or until they’re fragrant and slightly darker in color. Keep a close eye on them, as they can burn easily.

Prepare Dried Cranberries

1. For best results, I briefly soak the dried cranberries in hot water. I bring a small pot of water to a boil.
2. I add the dried cranberries to a medium bowl.
3. I pour the hot water over the cranberries and let them soak for about 10 minutes. Then, I drain them. This helps to plump them up and make them more tender.

Assembly

1. In a large bowl, I combine the roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries.
2. I toss everything together. The olive oil from the Brussels sprouts and the fats from the bacon should be enough to coat the ingredients. If desired, I add 1 tablespoon of olive oil to mix with the salad (optional).

Tips and Tricks for the BEST Roasted Brussels Sprouts

Here are my secrets for making these Brussels sprouts truly irresistible:

• Roast at High Heat: Roasting at 400°F (200°C) ensures the Brussels sprouts get crispy and caramelized.
• Cut Side Down: Place the Brussels sprouts cut side down on the baking sheet for maximum browning.
• Don’t Overcrowd the Pan: Make sure the Brussels sprouts are in a single layer so they roast evenly.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds a nice crunch.
• Soak the Cranberries: Soaking the dried cranberries in hot water makes them plumper and more tender.

How to Serve

These Brussels Sprouts with Bacon, Pecans, and Cranberries are a perfect side dish for:

• Holiday Meals: They’re a great addition to Thanksgiving, Christmas, or Easter dinner.
• Roast Chicken or Turkey: They pair perfectly with roasted poultry.
• Pork Tenderloin: The sweet and savory flavors complement pork tenderloin beautifully.
• Salmon: They’re also delicious with grilled or baked salmon.

Make Ahead and Storage

You can roast the Brussels sprouts and cook the bacon ahead of time. Store them separately in the refrigerator. Reheat the Brussels sprouts in the oven or air fryer to re-crisp them. Assemble the dish just before serving. Leftovers can be stored in the refrigerator for up to 3 days.

FAQs about Brussels Sprouts with Bacon, Pecans, and Cranberries

• Can I use frozen Brussels sprouts?
  • Fresh Brussels sprouts are best for this recipe, but you can use frozen in a pinch. Thaw them completely and pat them dry before roasting.
• Can I make this without the bacon?
  • Yes, you can omit the bacon for a vegetarian version.
• Can I use different nuts?
  • Absolutely! Walnuts, almonds, or pistachios would all be delicious.

Enjoy these flavorful and festive Brussels Sprouts with Bacon, Pecans, and Cranberries! They’re sure to be a hit at your next meal.

Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 20minutes
• Total Time: 45 minutes
• Yield: 4-6 1x
• Category: Side Dish
• Cuisine: American

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Description

This delicious side dish features roasted Brussels sprouts tossed with crispy bacon, toasted pecans, and sweet-tart dried cranberries. It’s a perfect addition to any holiday meal or weeknight dinner!

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Ingredients

Scale 1x2x3x

• 12 ounces Brussels sprouts, ends trimmed, yellow leaves removed, and halved
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 4 slices bacon
• 1 cup pecans
• 1/2 cup dried cranberries

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Instructions

• Roast Brussels Sprouts:

  • Preheat oven to 400°F (200°C).
  • In a medium bowl, toss the halved Brussels sprouts with the olive oil and salt.
  • Spread the Brussels sprouts in a single layer on a baking sheet, cut-side down.
  • Roast for 25 minutes, or until tender and slightly charred. During the last 5-10 minutes, flip the sprouts to ensure even browning.

• Cook Bacon:

  • While the Brussels sprouts are roasting, cook the bacon. You can cook it in a skillet, microwave, or oven. For oven-baked bacon: Line a separate baking sheet with foil. Arrange bacon slices in a single layer. Bake at 400°F (200°C) for about 20 minutes, or until crispy. (You can bake the bacon alongside the Brussels sprouts).
  • Once cooked, drain the bacon on paper towels and chop it into small pieces.

• Toast Pecans:

  • While the Brussels sprouts and bacon are cooking, toast the pecans. Line a baking sheet with parchment paper. Spread the pecans in a single layer.
  • Toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning.

• Rehydrate Cranberries (Optional):

  • For plumper cranberries, soak them in hot water for about 10 minutes. Bring a small amount of water to a boil. Remove from heat, add the dried cranberries to a bowl, and pour the hot water over them. Let them sit, then drain well.

• Assemble: In a large bowl, combine the roasted Brussels sprouts, chopped bacon, toasted pecans, and rehydrated (or dried) cranberries. Toss gently to combine.

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Notes

• Brussels Sprouts: Smaller Brussels sprouts tend to be sweeter and more tender.
• Bacon: You can use any type of bacon you like.
• Pecans: You can substitute walnuts or other nuts for the pecans. Be sure to toast them for the best flavor.
• Cranberries: Rehydrating the cranberries makes them plumper and juicier, but you can skip this step if you prefer.
• Serving Suggestions: This dish is a great side dish for roasted chicken, turkey, pork, or beef.
• Dressing (Optional): Although the recipe states that the olive oil and bacon fat should be sufficient, you can add a light vinaigrette if desired. A simple dressing of olive oil, lemon juice, and a touch of maple syrup would complement the flavors well.