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