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Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries

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Roasted Brussels sprouts tossed with crispy bacon, toasted pecans, and dried cranberries for a sweet, salty, and crunchy side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cook bacon until crisp, chop, and set aside on a paper towel-lined plate.
  2. In a medium saucepan, melt 1 tablespoon salted butter over medium heat. Add chopped pecans and toast, stirring often, for about 5 minutes until fragrant and golden. Combine with dried cranberries and chopped bacon in a bowl.
  3. Toss Brussels sprouts with 1 tablespoon olive oil, 1 tablespoon melted butter, salt, pepper, garlic powder, and maple syrup. Spread on the prepared baking sheet and roast for 20 minutes until golden brown.
  4. Combine roasted Brussels sprouts with the cranberry, bacon, and pecan mixture. Adjust seasonings if needed and serve warm.

Notes

For extra flavor, soak dried cranberries in hot water for 10 minutes before using. Toast pecans carefully to avoid burning. This dish can be made ahead and reheated in the oven.

Nutrition

Find it online: https://www.receipster.com/roasted-brussels-sprouts-bacon-pecans-cranberries/

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