Roasted Brussels sprouts with bacon, pecans and cranberries make a delicious side dish for turkey, chicken, or just about any kind of meat you are serving. You only need six different ingredients to make it, and the roasted Brussels sprouts are packed with nutrients as well as rich flavour. Change your plain roasted halved Brussels sprouts for this sweet, savoury and crunchy dish.
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Roasted Brussels sprouts pair up with bacon, toasted pecans and dried cranberries for a hearty and impressive side dish you will remember for all the right reasons.
Why You’ll Love It
Easy: With just 6 different ingredients and just 10 minutes of prep time, you can rustle up this simple and delicious roasted Brussels sprouts with bacon pecans and cranberries recipe. It’s so easy to combine roasted Brussels sprouts with chopped bacon slices and toasted halved or chopped pecans for this yummy dish.
Tasty: Brussel sprouts are one of those foods people either love or hate, but if you’re thinking about mushy sprouts from your childhood, that isn’t how they’re meant to be cooked. Here they’re roasted to bring out the sweetness and showcase the flavour, and they will be crisp and soft, teamed with the dried cranberries and crunchy pecans.
Customizable: There are various tweaks you can make to this recipe if you want, such as swapping the dried cranberries for raisins, the pecans for another kind of nut, or even omitting any of the ingredients you aren’t keen on.
Ingredients for Roasted Brussels Sprouts with Fruit and Nuts
The key ingredient for roasted Brussels sprouts is of course the Brussels sprouts themselves. The recipe also calls for bacon, toasted pecans and dried cranberries, along with olive oil and sea salt.
How to Make Roasted Brussels Sprouts with Bacon, Pecans and Cranberries
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the fresh Brussels sprouts: Cut the Brussels sprouts into halves lengthways and toss with the oil and salt, before arranging cut down down on a parchment paper covered baking sheet.
Cook the Brussels sprouts: Bake them for 15 minutes and then flip over and cook for a further 10 minutes.
Cook the bacon slices and pecans: Bake the bacon in the oven until crispy and also toast the pecans.
The finishing touches: Chop the bacon slices and combine with the roasted Brussels sprouts, toasted pecans and dried cranberries, then serve warm.
Substitutions and Variations
Feel free to change the olive oil for your favourite type of cooking oil, swap the pecans for walnuts or use raisins or sultanas in place of the dried cranberries.
A splash of balsamic vinegar is also good and adds more depth of flavour along with additiona sweetness. You can omit the bacon from the recipe if you want to make it vegetarian or vegan friendly.
How to Serve Roasted Brussel Sprouts
Roasted Brussels sprouts with bacon and toasted pecans goes perfectly alongside anything from a smoked turkey breast to a roast chicken dinner. This side dish is best served warm from the oven.
How to Store Brussels Sprouts with Bacon
Store: Brussels sprouts recipe leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Freeze: Once they’re completely cooled, put leftover Brussels sprouts into a freezer bag and seal, then eat within 6 months.
Thaw: Thaw the frozen Brussel sprouts overnight in the refrigerator and then warm back up on the stove, in the microwave or in the oven.
Roasted Brussels Sprouts FAQs
You can, but their flavour is more tart than that of dried ones, so take your pick depending on the result you’re looking for. If you love roasted Brussels sprouts with a sweeter flavour, go with the dried ones. Another idea is to pair the fresh cranberries with candied pecans, so the sweetness comes from the nuts rather than from the fruit.
If Brussels sprouts don’t appeal to you, you might be wondering whether you can sub in a different vegetable. The answer is yes – feel free to use green beans instead, or even a softer vegetable such as zucchini, as long as you adjust the cooking time, since soft vegetables cook much faster than dense ones.
Roasted Brussels Sprouts with Bacon Recipe
Roasted Brussels Sprouts with Bacon, Pecans and Cranberries
Ingredients
- 1 Pound Brussels sprouts ends trimmed
- 3 Tablespoons olive oil
- ¼ Teaspoon sea salt
- 4 Slices bacon raw
- 1 Cup pecans
- ½ Cup dried cranberries
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Halve the Brussels sprouts lengthwise using a sharp knife and cutting board.
- Gently combine the sliced Brussels sprouts, olive oil, and sea salt in a large bowl.
- Place the Brussels sprouts cut side down on the lined baking sheet. Bake for 15 minutes.
- then Remove from oven and flip onto the other side for an even bake. Put the Brussels sprouts back into the oven for 10 minutes.
- Line a small baking sheet with foil. Arrange the bacon strips onto the sheet and bake until crispy, about 20 minutes.
- Once the Brussels sprouts and bacon have finished cooking, use an available baking sheet to roast the pecans. Bake at 350 degrees Fahrenheit for 5 minutes, or until slightly toasted.
- Chop the bacon into bits using a sharp knife and cutting board.
- Gently toss the roasted brussel sprouts, bacon bits, toasted pecans, and dried cranberries in a large bowl. Serve warm.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Roasted Brussels sprouts with bacon, pecans and cranberries make a fabulous side dish which boasts plenty of colour, flavour and appeal. It makes a change from green beans if you’re serving poultry or meat, and the blend of sweet, savoury, soft, and crispy is just heavenly.
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Bella Bucchiotti
Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
