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Roasted Brussels Sprouts with Cranberries, Bacon and Pecans is a festive, vibrant and delicious holiday side dish for any menu! Sweet, savory and satisfying- these roasted Brussels sprouts are sure to be a beautiful addition to your holiday table.
If you’re looking for the perfect side dish to add to your Thanksgiving menu or Christmas dinner, these Roasted Brussels Sprouts with Cranberries, Bacon and Pecans are sure to be the perfect addition!
Speaking of Thanksgiving… are you guys ready?! I seriously cannot believe it’s already next week. Like, where did the whole month of November go?
Even though it’s coming fast I am so excited to spend the day cooking and sipping fancy cocktails with friends and family. If you missed our last post, these Holiday Cranberry Moscow Mules are the perfect Holiday drink to mix up for this years festivities and definitely need to be on your menu!
Another recipe you need to add? This Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping is one of my all time favorite Thanksgiving sides; it’s sweet, savory, smoky and just all around amazing.
Everyone loves a good Thanksgiving side dish and these Roasted Brussels Sprouts with Cranberries, Bacon and Pecans are no exception! We love how they add so much color and vibrancy to the holiday table.
Not only are these roasted Brussels sprouts bursting with flavor, but the colors are perfect for the holidays. Plus, these sprouts go well with virtually any other side dish you make. It’s a win-win all around.
If you still need some inspiration for your Thanksgiving menu don’t forget to check out our Thanksgiving Holiday Menu Guide. It has everything you need to make this years turkey day extra delicious.
Roasted Brussels Sprouts with Cranberries, Bacon and Pecans Details
Sweet, savory and totally satisfying – this roasted Brussels sprout dish is anything but boring!
We love how easy and fancy these Brussels sprouts feel. The subtle sweetness from the cranberries and buttery crunch from the toasted pecans are the perfect touch. And of course, the smoky crumbled bacon takes the dish to another level of deliciousness.
I know I have already said it, but once everything is mixed together it’s so pretty. Bursting with red from the cranberries, these roasted sprouts are just extra festive and just perfect for the holidays.
Roasted Brussels Sprouts with Cranberries, Bacon and Pecans Ingredients
These roasted Brussels sprouts have a pretty small ingredient list, but they’re anything but flavorless! Sometimes the simplest recipes are the most flavorful.
Here is what you will need to get started:
- Brussels sprouts- bottoms trimmed, sliced in half a cut vertically if they’re extra large. Find good quality firm Brussels sprouts without spots are yellowing.
- olive oil and butter- for roasting the Brussels sprouts
- salt, pepper and garlic powder
- thick sliced bacon- any good quality, thick cut bacon works.
- pecans– good quality pecan halves, chopped and toasted
- cranberries– you want to get dried craisens, not fresh cranberries.
- maple (or honey)- adds a touch of sweetness.
Here is what you will do
The process for these Roasted Brussels Sprouts with Cranberries, Bacon and Pecans is simple.
First, soak the dried cranberries. Add the cranberries to a heat proof dish and pour boiling water over the top. Allow the cranberries to soak for 10 minutes. This will make them soft and release more of their flavor. After the cranberries have soaked, strain them and add them to a large bowl.
Next, in a medium/small sauce pan melt a tablespoon of salted butter over medium heat. Toast the pecans stirring often for about 5 minutes or until they become fragrant and toasted.
While the pecans are toasting heat a large skillet over medium high heat. Add the bacon and cook until it’s cooked through. Remove from the heat and place on a paper lined plate to absorb the excess grease. Chop.
Into the bowl with the cranberries add the toasted pecans and chopped bacon.
Now for the Brussels Sprouts..
Trim, slice and prepare the Brussels sprouts. In a separate bowl add the sliced sprouts, the olive oil, melted butter, salt, pepper, garlic powder and maple or honey, if using. Stir well and transfer the Brussels sprouts to a parchment lined baking tray.
Roast the vegetables in the preheated oven for 20 minutes or until they get all nice and golden brown. Toss the Brussels sprouts with the cranberry, bacon pecan mixture and adjust any seasonings if needed.
Serve immediately.
And that’s it! So easy, so delicious and so perfect for the holidays.
We hope you love this Roasted Brussels Sprouts with Cranberries, Bacon and Pecans recipe as much as we do! If you make these roasted Brussels sprouts, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it! 🙂
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More Holiday Sides You Will Love
- Caramelized Onion Brown Butter Mashed Potatoes
- Sweet Potato Dinner Rolls with Fresh Rosemary and Honey Butter
- Cinnamon Cranberry Pecan Puff Pastry Pinwheels
- Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping
Recipe
Roasted Brussels Sprouts with Cranberries, Bacon and Pecans
Ingredients
- 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
- Begin by soaking the dried cranberries. In a small heat proof dish, add the cranberries and pour boiling water over the top. Allow to soak for 10 minutes. This will soften the cranberries and help release more flavor. After 10 minutes, strain the water and add the cranberries to a large bowl that will be used to serve the Brussels sprouts.
- In a medium/small sauce pan, melt 1 tablespoon of salted butter. Add the chopped pecans and toast over medium heat stirring often until the pecans become fragrant and golden being careful not to burn them. Add them to the bowl with the cranberries.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large pan over medium high heat add the bacon. Cook until cooked through and golden on both sides, about 7 minutes. Remove to a paper towel lined plate to absorb excess grease. Prepare the Brussels sprouts. Trim the bottoms, slice the sprout in half and then again vertically if the Brussels sprouts are extra large. Add the sliced Brussels to a separate bowl and add the olive oil, remaining tablespoon of butter (melted), salt, pepper, garlic powder, and maple or honey if using. Mix well and transfer the Brussels sprouts to the parchment lined baking dish. Roast in the preheated oven for 20 minutes or so, until the Brussels sprouts are deep golden and roasted.
- When the bacon is cool enough to handle, chop. Add the bacon to the bowl with the cranberries and pecans. When the Brussels sprouts are done roasting, toss them in the bowl with the cranberries, bacon and pecans and give everything a good mixing. Adjust any seasonings if necessary. Serve immediately.
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