Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries
Perfectly roasted Brussels sprouts combined with crispy bacon, toasted pecans, and dried cranberries create a festive side dish that balances savory, sweet, and nutty flavors. The apple cider vinegar butter glaze adds brightness while helping all the components meld together. This crowd-pleasing recipe transforms humble Brussels sprouts into a holiday-worthy dish that pairs beautifully with roasted meats or can stand alone as a satisfying vegetarian main when the bacon is omitted.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- ⅓ cup pecans, roughly chopped
- ¼ cup dried cranberries, sugar-free
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
Instructions
- 1
Preheat oven to 400°F and line a large baking sheet with parchment paper
- 2
Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder on the baking sheet
- 3
Roast for about 15 minutes until Brussels sprouts begin to caramelize and turn golden brown at edges
- 4
Cook chopped bacon in a skillet over medium heat until crispy, then transfer to paper towel-lined plate
- 5
Toast chopped pecans in the same skillet with bacon fat for 2-3 minutes until fragrant and browned
- 6
Add crispy bacon, toasted pecans, and dried cranberries to the roasted Brussels sprouts on baking sheet
- 7
Melt butter in small saucepan over low heat and stir in apple cider vinegar
- 8
Drizzle butter mixture over Brussels sprouts and toss to distribute flavors
- 9
Return to oven for additional 5 minutes to meld flavors and crisp further
- 10
Serve immediately with additional salt and pepper if desired
Tips
Don't overcrowd the baking sheet - use two sheets if needed to ensure proper caramelization of the Brussels sprouts.
Save the bacon fat for extra flavor when toasting the pecans, but watch carefully to prevent burning.
For crispier Brussels sprouts, pat them completely dry before tossing with oil and seasoning.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
Brussels sprouts can be trimmed and halved up to 1 day ahead. Bacon can be cooked and stored refrigerated for 2 days.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Don't skip drying the Brussels sprouts to avoid steaming instead of roasting
Watch the pecans carefully when toasting to avoid bitter burnt flavor
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this ahead of time?
While best served fresh, you can prep components separately and reheat gently in the oven for 5-7 minutes before serving.
What if I don't have sugar-free cranberries?
Regular dried cranberries work fine, or you can substitute with pomegranate seeds for a fresh, tart option.
How do I prevent the Brussels sprouts from getting mushy?
Make sure they're completely dry before roasting, don't overcrowd the pan, and use high heat for proper caramelization.