Roasted Brussels Sprouts with Cranberries, Bacon and Pecans
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.
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Servings: 4
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.