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A delicious featured image of Brussels Sprouts with Bacon, Pecans & Cranberry, showcasing the vibrant colors and textures of the dish.

Best Brussels Sprouts with Bacon, Pecans & Cranberries

These Brussels sprouts are elevated with savory bacon, crunchy pecans, and sweet-tart cranberries. The high-heat roasting method ensures the sprouts are tender on the inside and crispy on the outside, creating a delightful blend of flavors and textures perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Brussels Sprouts, trimmed and halved or quartered if large
  • 6 slices Bacon, cut into 1/2-inch pieces
  • 1/2 cup Pecan Halves, roughly chopped
  • 1/2 cup Dried Cranberries, sweetened or unsweetened
  • 2 tablespoons Olive Oil, extra virgin
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Maple Syrup optional
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Black Pepper, freshly ground

Equipment

  • Oven
  • Large Oven-Safe Skillet (Cast Iron Recommended)
  • Slotted spoon
  • Paper towels
  • Knife
  • Cutting board
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Wash and thoroughly dry the Brussels sprouts. Trim the ends and remove any yellow or wilted outer leaves. Halve or quarter them, depending on their size.
  3. In a large oven-safe skillet (cast iron is ideal!), cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain, leaving the bacon grease in the skillet.
  4. Add the halved Brussels sprouts to the skillet with the bacon grease. Toss to coat them evenly. If you don't have enough bacon grease, add the olive oil. Spread the Brussels sprouts in a single layer.
  5. Drizzle the balsamic vinegar and maple syrup (if using) over the Brussels sprouts. Sprinkle with garlic powder, salt, and pepper. Toss again to ensure everything is well coated.
  6. Place the skillet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, flipping them halfway through.
  7. Remove the skillet from the oven. Add the cooked bacon, chopped pecans, and dried cranberries to the skillet. Toss everything together.
  8. Serve immediately while they are still warm and crispy.

Notes

For a vegetarian option, substitute bacon with smoked tempeh or mushroom bacon. Pecans can be replaced with walnuts, almonds, or pistachios. Fresh cranberries can be used in place of dried, simmered in water and sugar until soft. A sprinkle of grated Parmesan or crumbled goat cheese can be added in the last few minutes of roasting. For a spicy kick, add a pinch of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven.