These Classic Roasted Brussels Sprouts with Bacon are easy to prepare and ready to serve in less than 30 minutes. Roasted in olive oil until crispy, then tossed in a balsamic glaze for the BEST side dish ever. They’re made even better with crispy bacon, toasted pecans and delicious cranberries. Make this easy side dish recipe for a weeknight dinner or the holiday table.
Why You’ll Love These Roasted Brussels Sprouts with Bacon, Pecans and Cranberries:
- Only 7 ingredients are needed to make this Roasted Brussels Sprouts with Bacon Recipe.
- It’s the perfect side dish for holiday parties or weekend dinners with the family.
- Roasted Brussels Sprouts with Bacon are gluten-free, although nobody would know just by tasting it – trust me!
- Quick & Easy (less than 10 minutes of hands-on time) Easy to make and ready to serve in 30 minutes.
- They’re also a Dairy Free side dish. As well as being gluten free, these roasted sprouts are also dairy free.
What Ingredients Do you Need To Make Roasted Brussels Sprouts with Bacon, Pecans and Cranberries?
Here’s what you’ll need: (See recipe card below for full recipe)
- Brussels Sprouts
- Bacon
- Pecans
- Dried Cranberries
- Olive Oil
- Salt
- Balsamic Vinegar
How Do You Make Roasted Brussels Sprouts with Bacon, Pecans and Cranberries?
Here’s how to make it: (See recipe card below for full recipe)
Step 1: Preheat your oven to 400°F. Trim the Brussels sprouts. Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.
Step 2: Prepare a large rimmed baking sheet with parchment paper(or tin foil or skip it). Add the sliced Brussels spouts to a large mixing bowl. Drizzle the olive oil over them, and sprinkle with the salt (plus, any additional seasonings you like). Toss until the Brussels sprouts are fully coated. and lay your Brussels sprouts directly on the pan cut side down.
Step 3: Roast the Brussels sprouts for 15 minutes, then turn them over. Drizzle the balsamic vinegar over the tops of the roasted Brussels sprouts and bake for another 10 minutes.
Step 4: While the Brussels spouts are roasting, fry the bacon until cooked through. Soak the dried cranberries in hot water while the bacon is cooking. Remove the bacon from the pan and pour out most of the bacon fat. Toss the pecans in the remaining bacon fat and let them fry in the pan for a minute or two or until they’re slightly toasted. Then chop up the bacon into bite sized pieces. Strain the cranberries.
Step 5: Add the chopped up bacon, toasted pecans and the soaked cranberries to the pan with the roasted Brussels sprouts and put the pan back in the oven for another 5 minutes or so. The Brussels sprouts should be crispy and lightly charred on the outside and tender inside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.
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Recipe Notes For Making The Best Roasted Brussels Sprouts with Bacon, Pecans and Cranberries:
- Store the leftover roasted Brussels sprouts in the refrigerator, in an airtight container for up to 4 days.
- Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts.
- Discard Any Yellow or Brown Leaves. These are on the outside and are easy to remove once you’ve trimmed the end of the Brussels sprouts.
- If you have some Brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
- If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.
- Smaller Brussels sprouts tend to taste sweeter, while larger sprouts taste more cabbage-like.
- For crisper sprouts, spread them out on the pan without too many touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting.
- To keep your sprouts from sticking, line your pan with nonstick foil or parchment paper.
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Roasted Brussels Sprouts with Bacon
Ingredients
- 2 lbs Brussels Sprouts
- 5 Slices Bacon
- 1 Cup Pecans
- 1/2 Cup Dried Cranberries
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 1 Tbsp Balsamic Vinegar
Instructions
- Preheat your oven to 400°F. Trim the Brussels sprouts. Using a knife, trim off the bottom of the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves and cut each sprout in half lengthwise, from tip to trimmed end.
- Prepare a large rimmed baking sheet with parchment paper(or tin foil or skip it). Add the sliced Brussels spouts to a large mixing bowl. Drizzle the olive oil over them and sprinkle with the salt (plus, any additional seasonings you like). Toss until the Brussels sprouts are fully coated. Then lay them directly on the pan cut side down.
- Roast the Brussels sprouts for 15 minutes, then turn them over. Drizzle the balsamic vinegar over the tops of the roasted sprouts and bake for another 10 minutes.
- While the Brussels spouts are roasting, fry the bacon until cooked through. Soak the dried cranberries in hot water. Remove the bacon from the pan and pour out most of the bacon fat. Toss the pecans in the remaining bacon fat and let them fry in the pan for a minute or two or until they're slightly toasted. Then chop up the bacon into bite sized pieces. Strain the cranberries.
- Add the chopped up bacon, toasted pecans and the soaked cranberries to the pan with the roasted Brussels sprouts and put the pan back in the oven for another 5 minutes or so. The Brussels sprouts should be crispy and lightly charred on the outside and tender inside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.
Notes
- Store the leftover roasted Brussels sprouts in the refrigerator, in an airtight container for up to 4 days.
- Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts.
- Discard Any Yellow or Brown Leaves. These are on the outside and are easy to remove once you’ve trimmed the end of the Brussels sprouts.
- If you have some Brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
- If using frozen sprouts, thaw and shake off excess water. Roast for 20 minutes, or until they are golden brown and crispy.
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Gluten Free Roasted Brussels Sprouts with Bacon, Pecans and Cranberries
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