Roasted Brussels Sprouts with Bacon, Pecans and Cranberries

5 from 35 votes

Roasted Brussels Sprouts with Bacon, Pecans and Cranberries

Roasted Brussels sprouts with bacon, pecans and cranberries make a delicious side dish for turkey, chicken or any kind of meat served.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Christmas, Thanksgiving

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

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