Why Make This Recipe
Brussels Sprouts with Bacon, Pecans, and Cranberries is a delightful dish that brings together savory and sweet flavors. The crispy bacon, crunchy pecans, and tart cranberries pair perfectly with the earthy Brussels sprouts. This recipe not only looks great on the plate but also packs a punch in taste, making it the perfect side dish for any meal or a tasty snack on its own. Plus, the mixture of textures—crunchy, chewy, and crispy—makes each bite enjoyable.
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. 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 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 makes a great side for roasted meats, such as chicken or pork, and pairs well with holiday meals. You can also serve it as a light lunch or enjoy it on its own as a healthy snack.
How to Store Brussels Sprouts with Bacon, Pecans, and Cranberries
If you have leftovers, store them in an airtight container in the refrigerator. They can stay fresh for about 3-4 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 the Brussels sprouts well to get rid of any yellow leaves.
- For extra flavor, you can add a splash of balsamic vinegar to the mixture before serving.
- Feel free to experiment with nuts; almonds or walnuts can be great substitutes for pecans.
Variation
You can add different ingredients based on your preference. For a bit more heat, consider adding red pepper flakes to the Brussels sprouts. For a vegetarian version, simply skip the bacon, and add some cheese for extra richness.
FAQs
Q: Can I use frozen Brussels sprouts?
A: Yes, you can use frozen Brussels sprouts, but be sure to thaw them beforehand and pat them dry to ensure they roast well.
Q: How can I make this dish in advance?
A: You can roast the Brussels sprouts and prepare the bacon, pecans, and cranberries in advance. Combine them just before serving for the freshest taste.
Q: What can I serve this dish with?
A: This dish pairs well with roasted meats like chicken, turkey, or beef. It also works well alongside hearty grain dishes or serves as a delightful salad topping.
Brussels Sprouts with Bacon, Pecans, and Cranberries
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
A delightful side dish that combines savory bacon, crunchy pecans, and tart cranberries with earthy Brussels sprouts.
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
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. 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 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
For extra flavor, you can add a splash of balsamic vinegar before serving. This dish can be served warm or at room temperature, and pairs well with various meats or as a light snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American