Brussels Sprouts with Bacon, Pecans, and Cranberries
Indulge in a festive dish that beautifully marries savory and sweet flavors! Our Brussels sprouts with crispy bacon, crunchy pecans, and tart cranberries create a symphony of taste that’s perfect for any holiday gathering. This easy-to-make recipe not only looks stunning on your table but also fills your kitchen with mouthwatering aromas. Whether you’re serving it as a side or main dish, this delightful medley will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 1 cup pecans, toasted
- 1 cup dried cranberries
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 tbsp maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium heat, cook the chopped bacon until crispy (6-8 minutes).
- Add halved Brussels sprouts to the skillet and stir for about 5 minutes.
- Fold in toasted pecans and dried cranberries.
- Transfer to a baking sheet lined with parchment paper and roast for 20-25 minutes until tender.
- Drizzle with olive oil and season with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 10g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Substitute walnuts for pecans for a different flavor profile. For an extra zing, add a splash of balsamic vinegar or sprinkle feta cheese on top. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in a skillet.