Description
Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries
Perfect for your holiday table, this vibrant side dish combines roasted Brussels sprouts with crispy bacon, toasted pecans, and sweet dried cranberries. The combination of savory and sweet flavors, with a bit of crunch, makes it an ideal complement to traditional holiday mains. Whether for Christmas, Thanksgiving, or New Year’s Eve, this dish will impress your guests while being gluten-free and full of fiber!
12 oz Brussels sprouts (trimmed)
2 tbsp olive oil
¼ tsp salt
4 slices bacon (cooked, chopped)
1 cup pecans
½ cup dried cranberries
Directions:
1. Preheat oven to 400°F.
2. Halve Brussels sprouts, toss with olive oil, salt, and roast for 25 mins.
3. Cook bacon at 400°F for 20 mins. Chop.
4. Toast pecans at 350°F for 5 mins.
5. Mix roasted Brussels sprouts, bacon, pecans, and cranberries.
Prep Time: 40 mins
Kcal: 407 per serving
Step-by-Step Guide
Follow these detailed instructions for a flawless dish. First, preheat your oven to 400°F (200°C). While it heats, prepare the Brussels sprouts by trimming the stem ends and removing any loose outer leaves, then cut each sprout in half lengthwise. In a large bowl, toss the halved sprouts with 2 tablespoons of olive oil and 1/4 teaspoon of salt until evenly coated. Spread them in a single layer on a large, rimmed baking sheet, ensuring they are not crowded for optimal roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the sprouts are tender and deeply caramelized with crispy edges. While the sprouts roast, arrange 4 slices of bacon on a separate baking sheet and cook in the same oven for about 20 minutes until crisp. Let cool, then chop. In a small, dry skillet over medium heat, toast 1 cup of pecans for 3-5 minutes, stirring frequently, until fragrant. Alternatively, toast them on a baking sheet at 350°F for 5-7 minutes.
Serving Suggestions
This versatile side dish pairs beautifully with a variety of mains. Serve it alongside a classic holiday roast turkey, glazed ham, or prime rib. For a festive vegetarian spread, it complements dishes like stuffed acorn squash or mushroom wellington. To elevate the presentation, transfer the finished mix to a warm serving platter and garnish with a final sprinkle of dried cranberries and a few whole toasted pecans. A drizzle of balsamic glaze just before serving adds a lovely touch of acidity and shine.
How-to Summary
In brief: Trim and halve Brussels sprouts, toss with oil and salt, and roast at 400°F for 25-30 mins until caramelized. Concurrently, cook bacon until crisp, chop it, and toast pecans until fragrant. Combine the hot roasted sprouts with the chopped bacon, toasted pecans, and 1/2 cup of dried cranberries in a large bowl. Toss gently to mix and serve immediately while warm.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can roast the Brussels sprouts and cook the bacon up to a day in advance. Store them separately in the refrigerator. Reheat the sprouts in the oven before combining with the other ingredients to maintain texture.
How do I prevent soggy Brussels sprouts? Ensure your oven is fully preheated and do not overcrowd the baking sheet. Using a rimmed sheet allows for better air circulation, leading to caramelization instead of steaming.
What’s a good vegetarian substitute for the bacon? Omit the bacon and add a tablespoon of smoked paprika or liquid smoke to the olive oil before tossing with the sprouts. For crunch, consider adding roasted chickpeas.
Can I use fresh cranberries instead of dried? Fresh cranberries are too tart and contain too much moisture for this recipe. If you must use them, toss them with a little oil and sugar and roast separately until they burst, then mix in.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to restore crispness; the microwave will make the components soft.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip the step of toasting the pecans, as raw nuts lack depth of flavor. Do not add the dried cranberries before roasting, as they will burn and become bitter. Ensure your bacon is fully crisp before chopping; soft bacon can make the dish greasy. Finally, do not toss the ingredients while the sprouts are cold, as the warmth helps meld the flavors together.
Conclusion
This Roasted Brussels Sprouts dish is a celebration of contrasting textures and flavors—savory, sweet, and crunchy. It’s a reliable, crowd-pleasing recipe that transforms simple ingredients into a holiday standout. By following the detailed guide and tips provided, you can confidently create a vibrant, delicious side that complements any festive meal and leaves a lasting impression on your guests.