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Brussels Sprouts with Bacon, Pecans, and Cranberries

Brussels Sprouts with Bacon, Pecans, and Cranberries Delight

This festive Brussels Sprouts with Bacon, Pecans, and Cranberries recipe is a crowd-pleaser that combines savory, sweet, and crunchy elements.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Sides
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound Brussels Sprouts substitute with green beans or broccoli if desired
  • 2 tablespoons Olive Oil essential for roasting
  • 1 teaspoon Salt choose sea salt or kosher salt
For the Savory Crunch
  • 6 slices Bacon vegan bacon can be substituted
  • 1 cup Pecans can swap in walnuts or hazelnuts
For a Sweet Touch
  • 1 cup Dried Cranberries can be replaced with diced fresh apples or pears

Equipment

  • Baking Sheet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare baking sheets, lining one with foil for the bacon.
  2. Trim the ends of the Brussels sprouts, slice them in half, and toss with olive oil and salt. Place cut side down on a baking sheet.
  3. Roast the Brussels sprouts in the oven for about 25 minutes, flipping halfway through for even browning.
  4. Lay the bacon strips on a foil-lined sheet and bake for about 20 minutes until crispy. Let cool before chopping.
  5. Spread pecans on a baking sheet and toast in the oven for about 5 minutes until fragrant and golden.
  6. Soak the dried cranberries in hot water for about 10 minutes, then drain thoroughly.
  7. Combine the roasted Brussels sprouts, chopped bacon, toasted pecans, and soaked cranberries in a mixing bowl and toss gently.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 15gProtein: 6gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 400mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 120mgCalcium: 30mgIron: 1mg

Notes

For best results, ensure sprouts are placed cut side down while roasting and drain cooked bacon on paper towels to retain crispiness.

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