Bring color, flavor, and holiday cheer to your table with these Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries. Crispy roasted sprouts are tossed with smoky bacon, crunchy toasted pecans, and sweet-tart dried cranberries for a side dish that’s as festive as it is delicious. Perfect for Christmas, Thanksgiving, or New Year’s Eve, this recipe adds vibrancy to any holiday menu
Why You’ll Love This Recipe
- 🎄 Festive & Colorful – The green sprouts, red cranberries, and golden pecans make a picture-perfect holiday side.
- 🥓 Sweet & Savory Balance – Salty bacon, crunchy nuts, and juicy cranberries create the perfect flavor combo.
- ⏱️ Easy & Make-Ahead Friendly – Simple steps and prep-ahead tips make it stress-free during busy holidays.
- 🌿 Wholesome & Gluten-Free – Packed with veggies, fiber, and healthy fats, this dish is as nourishing as it is tasty.
Ingredients
- Brussels sprouts – trimmed and halved
- Olive oil & salt – for roasting
- Bacon – smoky, salty, and irresistible
- Pecans – toasted for extra crunch
- Dried cranberries – add sweetness and holiday flair
(See full measurements in the recipe card below.)
How to Make Brussels Sprouts with Bacon, Pecans & Cranberries
- Cook the bacon – Roast bacon in the oven at 400°F until crispy, then chop into bite-sized pieces.
- Roast the Brussels sprouts – Toss sprouts with olive oil and salt, then roast at 400°F until tender and caramelized.
- Toast the pecans – Quickly toast pecans in the oven until fragrant and lightly browned.
- Assemble the dish – Toss roasted sprouts with bacon, pecans, and dried cranberries. Serve warm.
Tips & Variations
- Save time – Roast bacon and Brussels sprouts at the same time on separate pans.
- Boost flavor – Add a drizzle of balsamic glaze or aged balsamic vinegar before serving.
- Make it ahead – Prepare everything in advance but add the pecans just before serving for crunch.
- Swap-ins – Use walnuts, pumpkin seeds, or pine nuts instead of pecans. Try dried cherries or raisins instead of cranberries.
Serving Suggestions
This festive side pairs beautifully with holiday classics like:
- Roast turkey, ham, or duck
- Mashed or roasted potatoes
- Green beans, stuffing, or butternut squash
It’s the perfect dish to bring balance and brightness to rich holiday meals.
Storage & Make-Ahead
- To store – Refrigerate leftovers in an airtight container for up to 3 days.
- To reheat – Warm on a parchment-lined sheet pan at 350°F for 10–15 minutes.
- Make ahead – Roast sprouts and bacon the day before. Reheat, then toss with pecans and cranberries before serving.
Final Touch
Whether you’re planning a Christmas feast, Thanksgiving spread, or New Year’s dinner, these Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries will shine on your holiday table. Easy, colorful, and full of flavor—this recipe is sure to become a new family favorite.
Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 12 oz Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ¼ tsp salt
- 4 slices bacon, cooked and chopped
- 1 cup pecans, toasted
- ½ cup dried cranberries
Instructions
- Cook the bacon – Preheat oven to 400°F. Place bacon slices on a foil-lined baking sheet and bake for 20 minutes, or until crispy. Drain, then chop into small pieces.
- Roast the Brussels sprouts – Toss halved Brussels sprouts with olive oil and salt. Spread cut side down on a baking sheet and roast at 400°F for 20–25 minutes, flipping halfway through, until tender and caramelized.
- Toast the pecans – Place pecans on a baking sheet and toast at 350°F for 5–7 minutes, until fragrant.
- Prepare cranberries – For extra juiciness, soak dried cranberries in hot water for 10 minutes, then drain. (Optional)
- Assemble the dish – In a large bowl, combine roasted Brussels sprouts, bacon, toasted pecans, and cranberries. Toss gently and serve warm.
Notes
- Add a drizzle of balsamic glaze or aged balsamic vinegar for extra flavor.
- Substitute walnuts, pumpkin seeds, or pine nuts for pecans.
- Swap dried cranberries with dried cherries, raisins, or figs.