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