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Brussels Sprouts with Bacon, Pecans, and Cranberries

A delightful side dish that elevates Brussels sprouts with crispy bacon, crunchy pecans, and sweet cranberries, perfect for any meal or gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 4 slices bacon, cooked and chopped
  • 1 cup pecans
  • 1/2 cup dried cranberries

Method
 

Preparation
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Slice the Brussels sprouts in half, place them in a medium bowl, drizzle with olive oil, and sprinkle with salt. Toss until coated.
Roasting Brussels Sprouts
  1. Arrange the Brussels sprouts cut side down on a baking sheet and roast for approximately 25 minutes, turning them over in the last 5 to 10 minutes.
Cooking Bacon
  1. Line a separate baking sheet with aluminum foil and place bacon slices on it. Bake in the oven alongside the Brussels sprouts for about 20 minutes or until crispy. Drain on paper towels and chop into bite-sized pieces.
Toasting Pecans
  1. Spread pecans on a parchment-lined baking sheet and toast in the oven at 350 degrees Fahrenheit for about 5 minutes until darker and fragrant.
Preparing Cranberries
  1. Soak dried cranberries in hot water for about 10 minutes to rehydrate, then drain.
Combining Ingredients
  1. In a large mixing bowl, combine roasted Brussels sprouts, chopped bacon, toasted pecans, and soaked cranberries. Toss gently to mix well.
  2. Optionally, drizzle with additional olive oil or balsamic glaze before serving.

Notes

Serve in a large dish, garnished with extra pecans or cranberries. This dish pairs well with a variety of proteins and can be served at any gathering.