Add color, flavor, and a festive touch to your holiday table with Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries. This easy Christmas side dish combines the natural sweetness of Brussels sprouts with the savory crunch of bacon, the nutty richness of toasted pecans, and the tart burst of dried cranberries. It’s a vibrant, crowd-pleasing dish that complements any holiday main course, from roasted turkey to duck or lamb.
Why This Recipe Works
Brussels sprouts often get overlooked, but roasted until tender and caramelized, they transform into a delicious, flavorful side. The addition of classic holiday ingredients like pecans and cranberries balances the savory sprouts and bacon, creating a dish that’s as visually stunning as it is tasty.
This recipe is perfect for Thanksgiving, Christmas, New Year’s Eve, or any festive gathering. It’s naturally gluten-free, packed with vegetables and nuts, and high in fiber, making it a healthy yet indulgent addition to your holiday menu.
Ingredients
- 12 oz Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 slices bacon, cooked and chopped
- 1 cup pecans, toasted
- ½ cup dried cranberries
Instructions
1. Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil and salt. Spread on a baking sheet, cut side down, and roast for 25 minutes. Turn them over during the last 5–10 minutes so they brown evenly without burning.
2. Cook the Bacon:
Place bacon slices on a foil-lined baking sheet. Bake in the same oven for 20 minutes or until crispy. Drain excess fat and chop into small pieces.
3. Toast the Pecans:
Spread pecans on a parchment-lined baking sheet. Toast at 350°F (175°C) for about 5 minutes, until fragrant and slightly darker.
4. Prep the Cranberries:
Soak dried cranberries briefly in hot water for 10 minutes to plump them up. Drain before using.
5. Assemble the Dish:
In a large bowl, combine roasted Brussels sprouts, warm bacon, toasted pecans, and cranberries. Toss gently. The natural oils from the Brussels sprouts and bacon provide enough coating, but you can drizzle 1 tablespoon olive oil if desired.
Tips & Variations
- Make Ahead: Roast the Brussels sprouts and bacon in advance. Add pecans just before serving to maintain crunch.
- Flavor Boost: Drizzle with balsamic glaze or high-quality aged balsamic vinegar for added depth.
- Substitutions: Use walnuts, pumpkin seeds, or pine nuts instead of pecans. Swap cranberries for dried cherries, figs, or raisins. Try prosciutto, duck bacon, or turkey bacon in place of traditional bacon.
Serving Suggestions
This dish pairs beautifully with roasted meats, such as turkey, duck, lamb, or Cornish hens. It’s perfect alongside mashed potatoes, stuffing, or other colorful holiday vegetables. Serve warm or at room temperature for best flavor.
Why You’ll Love It
This recipe strikes the perfect balance of sweet, savory, and crunchy. It’s easy to prepare, visually appealing, and sure to impress your guests. Whether for a holiday feast or a special family dinner, these roasted Brussels sprouts may just become your new favorite seasonal side dish.
Nutrition (Per Serving)
- Calories: 407 kcal
- Fat: 34 g
- Saturated Fat: 5 g
- Cholesterol: 14 mg
- Sodium: 312 mg
- Carbohydrates: 23 g
- Fiber: 6 g
- Sugar: 12 g
- Protein: 7 g
- Vitamin A: 655 IU
- Vitamin C: 72.6 mg
- Calcium: 53 mg
- Iron: 2 mg