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Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries

Crispy roasted Brussels sprouts combined with smoky bacon, crunchy pecans, and sweet cranberries for the perfect holiday side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Vegetable
Cuisine: American, Holiday
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Brussels sprouts trimmed and halved
  • 6 slices thick-cut bacon chopped
  • 0.75 cup pecans roughly chopped
  • 0.5 cup dried cranberries
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder
  • 2 tbsp balsamic vinegar optional

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Large skillet
  • Parchment paper

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim the stem ends of Brussels sprouts and remove any yellowed outer leaves. Cut each sprout in half lengthwise.
  3. In a large skillet over medium heat, cook chopped bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
  4. In a large bowl, toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder until evenly coated.
  5. Spread Brussels sprouts in a single layer on the prepared baking sheet, cut side down for maximum caramelization.
  6. Roast for 15-20 minutes, until Brussels sprouts are golden brown and crispy on the edges.
  7. Remove from oven and immediately sprinkle with cooked bacon, chopped pecans, and dried cranberries.
  8. Return to oven for an additional 5 minutes to warm the toppings and lightly toast the pecans.
  9. Transfer to serving dish and drizzle with balsamic vinegar if desired before serving immediately.

Notes

For a vegetarian version, omit bacon and add smoked paprika for flavor. Store leftovers in refrigerator for up to 3 days. Reheat in 350°F oven to restore crispiness.