Why Make This Recipe
Brussels Sprouts with Bacon, Pecans, and Cranberries is a delightful dish that combines the earthy flavor of Brussels sprouts with the savory taste of bacon and the sweetness of cranberries. This recipe is not only healthy but also brings a wonderful mix of textures and flavors to your table. It’s perfect for holiday gatherings, weeknight dinners, or as a side dish for special occasions. Plus, it’s easy to make, even for those who may not consider themselves great cooks.
How to Make Brussels Sprouts with Bacon, Pecans, and Cranberries
Ingredients:
- 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 slices bacon, cooked and chopped
- 1 cup pecans
- ½ cup dried cranberries
Directions:
- Preheat the oven to 400°F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, olive oil, and salt, and toss to combine.
- Place Brussels sprouts on a baking sheet, cut side down.
- Roast in the oven at 400°F for about 25 minutes, turning them over for even browning during the last 5-10 minutes.
- Line a separate baking sheet with foil. Add bacon slices in one layer and bake in the preheated oven at 400°F for about 20 minutes until cooked.
- Drain the bacon of fat and slice it into small bites.
- Line another baking sheet with parchment paper and toast pecans for about 5 minutes at 350°F until darker in color.
- Soak dried cranberries in hot water for about 10 minutes and then drain.
- In a large bowl, combine roasted Brussels sprouts, chopped bacon, toasted pecans, and soaked cranberries. Toss everything together, adding more olive oil if desired.
How to Serve Brussels Sprouts with Bacon, Pecans, and Cranberries
This dish can be served warm or at room temperature. It’s a great side dish for roasted meats and pairs well with Thanksgiving turkey or holiday ham. You can also serve it on its own for a light lunch or as part of a vegetarian spread.
How to Store Brussels Sprouts with Bacon, Pecans, and Cranberries
To store leftovers, place them in an airtight container in the refrigerator. They will last for about 3 to 4 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Brussels Sprouts with Bacon, Pecans, and Cranberries
- Make sure to trim and clean the Brussels sprouts thoroughly for the best texture.
- You can adjust the amount of bacon, pecans, or cranberries based on your taste preferences.
- If you prefer a bit of heat, adding a sprinkle of red pepper flakes can give an extra kick.
Variation
For a vegetarian alternative, you can leave out the bacon and use olive oil or a plant-based bacon substitute.
FAQs
1. Can I prepare Brussels sprouts ahead of time?
Yes, you can roast the Brussels sprouts ahead of time and then mix in the bacon, pecans, and cranberries before serving.
2. Can I use frozen Brussels sprouts?
Yes, frozen Brussels sprouts can be used. Just make sure to thaw and drain them before roasting.
3. What can I serve with this dish?
This dish pairs well with a variety of main courses, including roasted chicken, pork chops, or even a hearty vegetarian chili.
Brussels Sprouts with Bacon, Pecans, and Cranberries
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (can be adapted)
Description
A delightful mix of earthy Brussels sprouts, savory bacon, crunchy pecans, and sweet cranberries, perfect for holiday gatherings or weeknight dinners.
Ingredients
- 12 oz Brussels sprouts, ends trimmed and yellow leaves removed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 slices bacon, cooked and chopped
- 1 cup pecans
- ½ cup dried cranberries
Instructions
- Preheat the oven to 400°F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, olive oil, and salt, and toss to combine.
- Place Brussels sprouts on a baking sheet, cut side down.
- Roast in the oven at 400°F for about 25 minutes, turning them over for even browning during the last 5-10 minutes.
- Line a separate baking sheet with foil and add bacon slices in one layer; bake for about 20 minutes until cooked.
- Drain the bacon of fat and slice it into small bites.
- Line another baking sheet with parchment paper and toast pecans for about 5 minutes at 350°F until darker in color.
- Soak dried cranberries in hot water for about 10 minutes and then drain.
- In a large bowl, combine roasted Brussels sprouts, chopped bacon, toasted pecans, and soaked cranberries. Toss everything together, adding more olive oil if desired.
Notes
Serve warm or at room temperature; pairs well with roasted meats or as part of a vegetarian spread. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
