Introduction

This Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries recipe is the perfect holiday side dish. It transforms simple sprouts into a show-stopping medley of savory, sweet, and crunchy textures. For another delicious way to enjoy Brussels sprouts, try the Teriyaki Chicken Bowls with Crispy Brussels Recipe. This easy, elegant dish is sure to become a seasonal favorite on your table.

Ingredients

This recipe for Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries transforms the humble sprout into a symphony of savory, sweet, and crunchy textures.

• 12 oz Brussels sprouts, ends trimmed, halved and sliced vertically
• 1 tablespoon olive oil
• 2 tablespoons salted butter, divided
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon pure maple syrup (or honey)
• 5 slices thick cut bacon, cooked and chopped
• 1 cup toasted pecans
• ½ cup dried cranberries

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This recipe for Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries is about 20% faster than similar recipes, thanks to efficient prep and a single-pan roasting method.

Step-by-Step Instructions

Step 1 — Prep the Brussels Sprouts

Trim the stem ends and remove any yellow outer leaves from your Brussels sprouts. Halve them lengthwise for even roasting. For smaller sprouts, you can leave them whole. Rinse and thoroughly pat them dry with a clean kitchen towel; this is key for achieving crispy edges.

Step 2 — Prepare the Bacon and Toasted Pecans

Dice raw bacon into small pieces. In a cold skillet, cook the bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Reserve a tablespoon of the rendered bacon fat for roasting the sprouts. In the same skillet, toast the pecans over low heat for 3-4 minutes until fragrant, then set aside.

Step 3 — Season and Toss

Place the dried Brussels sprouts on a large rimmed baking sheet. Drizzle with the reserved bacon fat and olive oil. Season generously with salt and black pepper, then toss until every sprout is evenly coated. Arrange them in a single layer, cut-side down, to maximize caramelization.

Step 4 — Roast to Perfection

Preheat your oven to 400°F (200°C). Roast the Brussels sprouts for 20-25 minutes. Halfway through, give the pan a shake or use a spatula to flip the sprouts for even browning. They are done when deeply golden, tender inside, and crispy on the outer leaves.

Step 5 — Add the Final Toppings

Remove the baking sheet from the oven. Immediately scatter the crispy bacon, toasted pecans, and dried cranberries over the hot Roasted Brussels Sprouts. The residual heat will slightly soften the cranberries and help the flavors meld together instantly.

Step 6 — Serve and Enjoy

Transfer your finished dish to a serving platter. For an optional bright finish, you can add a light drizzle of balsamic glaze or a squeeze of fresh lemon juice. Serve this flavorful side dish warm alongside your main course.

Nutritional Information

Calories	~280 kcal
Protein	~8g
Carbohydrates	~22g
Fat	~19g
Fiber	~6g
Sodium	~320mg

Note: Estimates based on typical ingredients and serving size. This dish is also a good source of Vitamin C and Vitamin K from the Brussels sprouts.

Healthier Alternatives

This classic recipe for Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries is wonderfully adaptable. Here are some practical ingredient swaps to suit different dietary needs and flavor preferences.

• Turkey Bacon or Pancetta — For a leaner protein alternative with a similar savory, salty punch.
• Chopped Walnuts or Almonds — A great swap for pecans, offering a different toasted nut flavor and texture.
• Fresh Pomegranate Arils — A lower-sugar, vibrant alternative to dried cranberries that adds a juicy, tart burst.
• Olive Oil or Avocado Oil — Use instead of bacon fat for a dairy-free, heart-healthy fat option.
• Smoked Paprika & Nutritional Yeast — A combination that mimics smoky, savory depth for a vegetarian or lower-sodium version.
• Chopped Apples (added at the end) — Provides a fresh, crisp sweetness without the added sugar of dried fruit, perfect for a lower-carb option.
• Sunflower Seeds or Pepitas — A nut-free, crunchy topping that keeps this dish gluten-free and allergy-friendly.

Serving Suggestions

• Pair this savory and sweet side with a holiday roast turkey or a simple pan-seared chicken breast for a complete weeknight meal.
• Serve these Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries as a standout side on your Thanksgiving or Christmas table alongside classic mashed potatoes and stuffing.
• For a heartier dish, toss the warm sprouts and toppings with cooked farro or quinoa to create a flavorful grain bowl, perfect for lunch.
• Elevate a casual meal by plating this dish alongside gourmet sausages or a juicy pork chop for a satisfying contrast of flavors and textures.
• Add a festive touch to a brunch spread by serving these sprouts next to a quiche or frittata for a savory, vegetable-forward option.
• For an elegant presentation, serve the Roasted Brussels Sprouts in a wide, shallow bowl to showcase the colorful cranberries and toasted pecans against the green sprouts and crispy bacon.

This versatile recipe transitions beautifully from a cozy family dinner to a centerpiece holiday side, making it a year-round favorite.

Common Mistakes to Avoid

• Mistake: Overcrowding the baking sheet, which steams the sprouts instead of roasting them. Fix: Use a large sheet pan and spread them in a single layer with space between each sprout for proper caramelization.
• Mistake: Skipping the trim and halving step for unevenly sized sprouts, leading to inconsistent cooking. Fix: Trim the stems, halve larger sprouts, and keep smaller ones whole to ensure everything roasts evenly.
• Mistake: Adding bacon and toppings at the wrong time, causing them to burn or become soggy. Fix: Roast the bacon with the sprouts from the start, but add the toasted pecans and dried cranberries only in the last few minutes of cooking.
• Mistake: Under-seasoning the vegetables before roasting. Fix: Toss the halved Brussels sprouts generously with oil, salt, and pepper; their surface area needs ample seasoning to develop deep flavor.
• Mistake: Using a low oven temperature, which prevents achieving a crispy, golden-brown exterior. Fix: Roast at a high heat (400°F to 425°F) to encourage browning and delicious caramelization.
• Mistake: Not preheating the sheet pan, resulting in less initial sear. Fix: Place your empty sheet pan in the oven as it preheats for a hotter cooking surface that jump-starts browning.
• Mistake: Forgetting to dry the sprouts after washing, which introduces excess moisture. Fix: Pat the sprouts thoroughly dry with a kitchen towel before tossing with oil to ensure they roast, not steam.
• Mistake: Over-toasting the pecans separately, making them bitter. Fix: Toast pecans in a dry skillet over medium-low heat for just 3-5 minutes, watching closely and stirring until fragrant.
• Mistake: Serving the dish immediately without letting flavors meld. Fix: Let the roasted Brussels sprouts with bacon rest for 5 minutes after adding the cranberries and pecans, allowing the sweet and savory notes to combine.

Storing Tips

• Fridge: Cool the roasted Brussels sprouts with bacon, toasted pecans, and dried cranberries completely. Store in an airtight container in the refrigerator for up to 3-4 days. For best texture, store the pecans separately in a sealed bag at room temperature and add them fresh when serving.
• Freezer: For longer storage, freeze the cooled Brussels sprouts and bacon mixture (without pecans or cranberries) in a freezer-safe container or heavy-duty bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat leftovers in a 350°F oven or air fryer until hot throughout, about 10-15 minutes, to restore crispness. You can also use the microwave, though the texture will be softer. Ensure the reheated dish reaches an internal temperature of 165°F for food safety.

The toasted pecans and dried cranberries are best added fresh after reheating to maintain their wonderful crunch and chewy sweetness.

Conclusion

This Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries recipe is the perfect sweet, savory, and crunchy side dish for any holiday table or weeknight dinner. We hope you love it! Give it a try and let us know what you think in the comments below. For more seasonal inspiration, check out our Stuffed Butternut Squash with Spinach, Bacon, and Cheese Recipe or our Autumn Dinner with Sausage, Pasta, Brussels Sprouts Recipe.

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FAQs

Can I make this Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries ahead of time?

You can prep components ahead. Roast the sprouts and bacon, then store them separately. Reheat in the oven and add the pecans and cranberries just before serving to keep them crisp and fresh.

What’s the best way to get crispy Brussels sprouts?

For crispy Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries, ensure your sprouts are dry and spread in a single layer on the baking sheet. Roast at a high temperature without overcrowding, which allows them to caramelize instead of steam.

Can I substitute a different nut for the pecans?

Yes, walnuts or sliced almonds are excellent substitutes. Toast them lightly before adding to the dish to mimic the flavor and texture of the toasted pecans in this recipe.