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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 flavors. Change your plain roasted halved Brussels sprouts for this sweet, savory and crunchy dish to elevate dinnertime.
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.
You might like maple bacon wrapped green beans or air fryer cinnamon maple baked apples. Or try feta pancetta Brussels sprouts for the holidays!
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.
Roasted Brussels Sprouts Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Brussels sprouts: The star of the dish. Choose bright green ones without any soft or bruised areas.
Bacon: Adds a salty, meaty flavor.
Toasted pecans: For crunch and a nutty taste.
Dried cranberries: These add a sweet/tart flavor to the dish.
How to Make Roasted Brussels Sprouts
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
Olive oil: Feel free to change the olive oil for your favorite type of cooking oil.
Fruit and nuts: Swap the pecans for walnuts or use raisins or sultanas in place of the dried cranberries.
Optional add-ins: A splash of balsamic vinegar is also good and adds more depth of flavor along with additional sweetness.
Make it vegetarian/vegan: Omit the bacon.
Serving Suggestions
Appetizers: Start with cranberry tartlets or one of these warm appetizers.
Main dishes: Roasted Brussels sprouts with bacon and toasted pecans goes perfectly alongside anything from a smoked turkey breast to a roast chicken dinner.
Dessert: Finish the meal with chocolate caramel tart.
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.
Top Tips
Don’t skip the parchment paper: This prevents the Brussels sprouts from sticking to the sheet pan.
Flip halfway through cooking: This ensures they cook evenly all over.
Serve warm: Enjoy this served hot or warm, as you prefer.
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 cranberries, dried
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.
Notes
Flip halfway through cooking: This ensures they cook evenly all over.
Serve warm: Enjoy this served hot or warm, as you prefer.
Nutrition
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.
Other Recipes to Try
- Rustic Cranberry Galette is filled with the vibrant flavor of fresh cranberries.
- Try the refreshing crisp and crunchy goodness of Shaved Brussels Sprout Slaw.
- Sweet potato fans must try these easy Sweet Potato Wedges (in the air fryer!)
- This easy Roasted Brussels Sprout Casserole is a top Thanksgiving side dish.
- And this One Pot Chicken and Rice with Brussels is hearty, filling and tasty.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This recipe was tasty however dry. I had high hopes and it looked like the picture had some sort of glaze to hold the ingredients together but alas, there wasn’t so all the ingredients are tossed but the nuts, bacon and cranberries separate to the bottom of dish. The idea is there but just not quite what I thought it would be. I also served a couscous dish and found that the two dishes mixed together were quite taste. Glad I didn’t serve this for my Thanksgiving meal.
That’s a pity. I wonder whether using larger Brussels sprouts would keep the nuts and berries from sinking. I used quite big ones and didn’t have that issue. However, I’m glad it worked out with the couscous dish combo.
We’re loving this recipe—it’s simple and so tasty!
Roasting the Brussels Sprouts take it to a whole new level. Love the textures here.
I really loved these so much. They’re so flavorful and my hubby wanted a THIRD helping!!