Welcome to the Coziest Corner of the Kitchen!

Hey there, friend! Come on in, grab an apron, and let’s get something incredible simmering on the stove. If your idea of a perfect side dish involves a little crunch, a touch of smoke, a hint of sweetness, and a whole lot of flavor, then you and I are about to become best friends. Today, we’re turning the humble, often-misunderstood Brussels sprout into the absolute star of your holiday table—or any Tuesday night, for that matter!

We’re talking about my legendary Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries. This isn’t just a recipe; it’s a flavor experience. Imagine tender, caramelized sprouts straight from a hot oven, tossed with crispy, salty bacon, buttery toasted pecans, and sweet-tart dried cranberries. It’s the perfect harmony of savory and sweet, soft and crunchy, elegant and utterly comforting.

I know some folks still have flashbacks to sad, boiled, mushy sprouts from their childhood. Consider this your official invitation to a brighter, crispier, more delicious future. This dish is a total crowd-pleaser that will have even the most skeptical sprout doubters reaching for a second helping. It’s surprisingly simple to make, but the result feels gourmet and special. So, let’s preheat that oven and create some magic together!

The Thanksgiving That Changed Everything

This recipe holds a special place in my heart because it was born from a minor kitchen disaster that turned into a major triumph. A few years back, I was hosting my first big Friendsgiving. I was determined to make everything from scratch, and my menu was… ambitious. The turkey was brining, the pies were cooling, and my classic steamed Brussels sprouts were, well, steaming.

In my flurry of activity, I got distracted by a bubbling gravy situation and completely forgot about them. By the time I smelled that distinct, overcooked cabbage scent, it was too late. I had a pot of drab, olive-green, waterlogged mush. I was devastated! But with guests arriving in an hour, I had to think fast. I remembered I had a backup bag of fresh sprouts in the fridge. I cranked up the oven, diced up some bacon I had for appetizers, and threw it all together in a “Hail Mary” roasting pan.

The result was nothing short of a miracle. Those roasted sprouts came out caramelized and gorgeous. I tossed them with the bacon, some pecans from a salad topping, and the cranberries I’d set out for cheese. It was an instant hit. That “mistake” forced me to innovate, and it created what is now my most-requested holiday side dish. It just goes to show that sometimes the best recipes come from a happy little accident and a determined cook!

Gathering Your Flavor All-Stars

One of the things I love most about this recipe is how each ingredient plays a crucial role in building a complex, delicious flavor profile. Here’s what you’ll need to create this masterpiece:

2 lbs Brussels sprouts, trimmed and halved – This is your main event! Look for firm, bright green sprouts that are similar in size for even cooking. Chef’s Insight: Don’t discard the loose outer leaves that fall off when you trim them—toss them right onto the pan! They get delightfully crispy and are like little sprout chips.
4 slices thick-cut bacon, diced – This is our secret weapon for smoky, salty, savory depth. Thick-cut gives you a better, meatier bite. Substitution Tip: For a vegetarian version, skip the bacon and use 2 tablespoons of smoked paprika mixed with the olive oil. It gives that smoky flavor without the meat!
½ cup pecans, roughly chopped – Buttery, rich, and toasty. They add a crucial crunch. Chef’s Insight: Toasting them lightly in the oven at the end of cooking unlocks their essential oils and makes their flavor incredible.
½ cup dried cranberries – Our sweet and tangy burst of joy! They balance the smoky bacon and earthy sprouts perfectly. Substitution Tip: Not a cranberry fan? Try dried cherries or even chopped dried apricots for a different kind of sweet twist.
3 tbsp olive oil – This helps our sprouts get crispy and golden brown. Chef’s Insight: Using a good, extra-virgin olive oil here adds a lovely fruitiness to the base of the dish.
2 tbsp balsamic vinegar or maple syrup (optional for a glaze) – This is the “chef’s kiss” at the end. A drizzle of reduced balsamic adds a tangy sophistication, while maple syrup leans into the sweet, cozy holiday vibe. You can’t go wrong!
Salt and black pepper, to taste – The fundamental seasonings! Because we’re using bacon, be careful with adding salt until after you’ve tasted the final dish.

Let’s Get Cooking: Your Path to Sprout Perfection

Ready to transform these simple ingredients into something spectacular? Follow these steps, and you’ll have a flawless dish every single time. I’ve packed this section with all my favorite little hacks to make you feel like a pro.

Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). This is the ideal roasting temperature—hot enough to caramelize the sugars in the sprouts and get them crispy, but not so hot that they burn before cooking through. Line a large, rimmed baking sheet with parchment paper for effortless cleanup. Trust me, you’ll thank yourself later!

Step 2: Bacon Time!
While the oven is heating, grab a skillet and cook your diced bacon over medium heat. We’re looking for it to be crispy and golden brown, not chewy. Once it’s perfect, use a slotted spoon to remove the bacon bits and place them on a paper towel-lined plate. This is the hardest part: do not snack on all the bacon! Well, maybe just one piece. Now, here’s the magic: reserve that beautiful, liquid gold bacon drippings in the skillet. We’re going to use it to coat our sprouts for an insane amount of flavor.

Step 3: Sprout Toss
In a large bowl, combine your halved Brussels sprouts, olive oil, and the reserved bacon drippings. Season generously with black pepper, but go easy on the salt for now. Toss, toss, toss until every single sprout is glistening and lovingly coated. This ensures maximum crispiness and flavor in every bite.

Step 4: Roast to Glory
Spread the sprouts in a single, even layer on your prepared baking sheet. This is key! If they’re crowded or piled on top of each other, they’ll steam instead of roast. We want caramelization, not mush! Pop them into your preheated oven and roast for 20-25 minutes. I like to give them a good stir about halfway through to ensure even browning. You’ll know they’re done when they’re tender when pierced with a fork and have beautiful, dark, crispy edges.

Step 5: Toast Those Nuts
For the last 5 minutes of the sprouts’ cooking time, scatter the chopped pecans right onto the baking sheet with the sprouts. This gives them just enough time to toast lightly in the oven heat, bringing out their nutty flavor without any risk of burning.

Step 6: The Grand Finale
Take the tray out of the oven—it should smell absolutely heavenly. Carefully transfer the contents to your favorite serving bowl. Now, add in the crispy bacon and the dried cranberries. If you’re using a glaze, drizzle the balsamic vinegar or maple syrup over everything now. Give it one final, gentle toss to combine all those textures and flavors. Taste and adjust seasoning with more salt or pepper if needed.

Plating Your Masterpiece

This dish is so vibrant and colorful that it deserves to be shown off! I love serving it family-style in a beautiful, wide, shallow bowl or on a rustic platter that shows off all the different components. Garnish it with a few extra cranberries and pecan halves on top for that “wow” factor. It’s the perfect sidekick to your holiday roast turkey or ham, but it’s also fabulous alongside a weeknight roast chicken or even piled on top of a bowl of creamy polenta for a vegetarian-friendly main course. However you serve it, get ready for the compliments to roll in!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility! Feel free to play around and customize it to your taste or dietary needs.

Cheesy & Luxurious: Crumble some tangy goat cheese or blue cheese over the top right before serving. The creamy, sharp cheese melts slightly into the warm sprouts and is absolutely divine.
Sweet & Smoky: Add a tablespoon of brown sugar to the olive oil and bacon fat mixture before tossing with the sprouts. It creates an even deeper, caramelized crust.
Citrus Zing: Brighten everything up with the zest of one orange and a squeeze of fresh orange juice during the final toss.
Nut-Free Version: Swap the pecans for toasted pumpkin seeds (pepitas) for a great crunch that’s also allergy-friendly.
Whole30/Paleo Friendly: Omit the maple syrup and ensure your bacon is sugar-free. The dish is still packed with flavor from the roasting and bacon!

From My Kitchen to Yours: A Few Extra Thoughts

This recipe has evolved so much since that fateful Friendsgiving! I’ve made it for probably a hundred different occasions, and I learn something new every time. One of my favorite “hacks” is to par-cook the bacon in the oven on the baking sheet first, then remove the bacon and toss the sprouts in the rendered fat right on that same pan. Fewer dishes? Yes, please!

I also have a funny story: I once brought this to a potluck and a friend spent ten minutes trying to pick out “the little cabbages” because she “doesn’t like Brussels sprouts.” She was horrified when I told her she’d just happily eaten a full serving! It’s the ultimate conversion recipe. Don’t be afraid to experiment and make it your own. Cooking is all about joy, creativity, and sharing something delicious with the people you love. That’s what my kitchen is all about, and I’m so glad you’re here with me.

Your Questions, Answered!

Q: My Brussels sprouts came out soggy instead of crispy. What did I do wrong?
A: The most common culprit is overcrowding the pan! If the sprouts are too close together, they steam each other instead of roasting. Make sure they are in a single layer with a little space between them. If your baking sheet is small, roast them in two batches. Also, ensure your oven is fully preheated—a hot oven is non-negotiable for that perfect crisp.

Q: Can I make any part of this ahead of time?
A: Absolutely! You can trim and halve the sprouts a day in advance; just keep them in an airtight container in the fridge. You can also cook the bacon and make the glaze (if using) ahead of time. I recommend roasting the sprouts and assembling the dish just before serving for the best texture. However, leftovers reheat surprisingly well in a 350°F oven or air fryer for a few minutes to re-crisp.

Q: My pecans burned in the oven! How can I prevent that?
A: Nuts can go from perfectly toasted to burnt in a flash. That’s why we only add them for the last 5 minutes of cooking. If your oven runs hot, maybe check them at 3 minutes. Keep a close eye on them—they’re done when you can smell their nutty aroma.

Q: Is there a way to make this vegetarian without losing the smoky flavor?
A: Yes! As mentioned in the ingredients, my go-to trick is to add 1-2 teaspoons of smoked paprika to the olive oil before tossing it with the sprouts. It provides that deep, smoky backbone that mimics bacon beautifully. You could also use a few drops of liquid smoke, but use it very sparingly!

Brussels Sprouts with Bacon, Pecans, and Cranberries

Author: OliviaBennett

Print Recipe

Description

Transform humble Brussels sprouts into a holiday star! Caramelized sprouts tossed with crispy bacon, toasted pecans, and sweet-tart cranberries make this dish a showstopper. Perfect for Thanksgiving, weeknight dinners, or any time you want a crunchy, savory-sweet side.

Ingredients

Scale

2 lbs Brussels sprouts, trimmed and halved (keep outer leaves!)
4 slices thick-cut bacon, diced
½ cup pecans, roughly chopped
½ cup dried cranberries
3 tbsp olive oil
2 tbsp balsamic vinegar or maple syrup (optional)
Salt and black pepper, to taste

Optional Flavor Boosters & Variations:

Cheesy: crumbled goat or blue cheese
Sweet & smoky: 1 tbsp brown sugar added to olive oil/bacon fat
Citrus: zest and juice of 1 orange
Nut-free: substitute pecans with toasted pumpkin seeds
Vegetarian/Smoky: replace bacon with 1–2 tsp smoked paprika

Instructions

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Step 2: Cook the Bacon

Cook diced bacon in a skillet over medium heat until crispy. Remove with slotted spoon and reserve drippings.

Step 3: Toss the Sprouts

In a large bowl, combine halved Brussels sprouts, olive oil, and reserved bacon drippings. Season with pepper (light on salt). Toss well.

Step 4: Roast

Spread sprouts in a single layer on the prepared sheet. Roast 20–25 min, stirring halfway, until tender and caramelized.

Step 5: Toast Nuts

Add chopped pecans during the last 5 minutes of roasting.

Step 6: Finish & Serve

Transfer sprouts to a serving bowl. Mix in crispy bacon and dried cranberries. Drizzle with balsamic or maple syrup if using. Toss gently, taste, and adjust seasoning.

Notes

Crispy sprouts: Avoid overcrowding; roast in a single layer.
Make ahead: Trim sprouts and cook bacon in advance; roast just before serving.
Prevent burnt nuts: Add pecans only in the last 3–5 minutes of cooking.
Vegetarian/Smoky: Use smoked paprika or a few drops of liquid smoke instead of bacon.

Nutritional Information*

*Please note: Nutritional information is an estimate only and can vary based on specific ingredients used and portion sizes.

Final Thoughts: Your New Go-To Recipe Awaits

Well, friend, there you have it—the story, the secrets, and the simple steps to creating a side dish that’s so much more than the sum of its parts. This recipe for Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries is more than just a list of ingredients; it’s a testament to the magic that can happen in your kitchen when you’re willing to experiment and embrace a happy accident.

It’s a dish that bridges the gap between humble and gourmet, between a hectic Tuesday and a holiday celebration. It has the power to turn skeptics into believers and to make you feel like a culinary rockstar with minimal effort.