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Brussels Sprouts with Bacon, Pecans and Cranberries

Brussels sprouts with bacon, pecans and cranberries are roasted until browned and tender, then tossed with crisp bacon and sweet dried cranberries. Roasting the sprouts cut side down adds color, while pecans go onto the pan for the final 5 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts trimmed and halved
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 bacon thick-cut, chopped
  • 0.5 cup pecans halves
  • 0.33 cup cranberries dried

Equipment

  • 1 large rimmed baking sheet
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 425°F.
  2. Set out a large rimmed baking sheet.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper, then arrange them cut side down on the baking sheet.
  4. Roast for 20–25 minutes, scattering the pecans over the pan for the final 5 minutes, until the sprouts are browned and tender and the pecans are fragrant.
  5. While the sprouts roast, cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp; transfer it to a paper towel-lined plate.
  6. Transfer the sprouts and pecans to a serving bowl and toss with the bacon and cranberries.

Notes

For the best browning, arrange the sprouts cut side down without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sprouts can turn soft. For a dairy-free variation, no swap is needed; this recipe is already dairy-free.