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.