Description
A delightful mix of earthy Brussels sprouts, savory bacon, crunchy pecans, and sweet cranberries, perfect for holiday gatherings or weeknight dinners.
Ingredients
Scale
- 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