Brussels sprouts are a versatile and delicious vegetable that can be transformed into a show-stopping side dish with just a few simple ingredients. This recipe combines crispy bacon, toasted pecans, and sweet cranberries for a perfect balance of flavors and textures. Whether you’re hosting a holiday dinner or looking for an easy weeknight side, this dish is sure to please!
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 1/3 cup pecans, roughly chopped
- 1/3 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp maple syrup (optional)
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts:
Wash the Brussels sprouts thoroughly, trim the ends, and cut them in half. - Cook the bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet. - Sauté the Brussels sprouts:
Add the olive oil to the skillet if needed, then place the Brussels sprouts cut-side down. Cook for 4-5 minutes without stirring, until they are golden and slightly crispy. Stir and cook for another 3-4 minutes until tender. - Toast the pecans:
Push the Brussels sprouts to one side of the skillet and add the pecans. Toast them for 2-3 minutes, stirring occasionally, until fragrant. - Combine ingredients:
Return the cooked bacon to the skillet and stir in the dried cranberries. If desired, drizzle with maple syrup for a hint of sweetness. - Season and serve:
Add salt and pepper to taste, then toss everything together to combine. Serve warm.
Serving and Storage Tips
- Serving:
This dish pairs beautifully with roasted meats, turkey, or as part of a vegetarian spread. Serve it hot for the best flavor and texture. - Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the crispiness of the Brussels sprouts.
FAQs
1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are tart. To balance the flavor, you might want to cook them briefly with a bit of sugar or maple syrup before adding them to the dish.
2. What can I use as a substitute for pecans?
You can use walnuts, slivered almonds, or even sunflower seeds for a nut-free option. Toasting them enhances the flavor.
3. Is there a vegetarian option for this recipe?
Absolutely! Omit the bacon and add a tablespoon of smoked paprika or liquid smoke to achieve a smoky flavor.
4. Can I prepare this dish ahead of time?
Yes, you can prepare the Brussels sprouts and bacon separately ahead of time. Reheat them in a skillet and combine with the pecans and cranberries just before serving to retain freshness and crunch.
PrintBrussels Sprouts with Bacon, Pecans, and Cranberries
This dish features roasted Brussels sprouts tossed with crispy bacon, toasted pecans, and sweet dried cranberries. It’s a harmonious blend of textures and flavors, making it an excellent accompaniment to any meal.
Ingredients
- 12 oz Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices thick-cut bacon
- 1 cup pecan halves
- 1/2 cup dried cranberries
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Brussels Sprouts:
- In a bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange them cut-side down on a baking sheet.
- Roast Brussels Sprouts:
- Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender.
- Cook Bacon:
- While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy.
- Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- Toast Pecans:
- In a dry skillet over medium heat, toast the pecan halves for about 5 minutes, stirring frequently, until fragrant.
- Be careful not to burn them.
- Soak Cranberries (Optional):
- For plumper cranberries, soak them in hot water for 10 minutes, then drain well.
- Combine Ingredients:
- In a large bowl, combine the roasted Brussels sprouts, chopped bacon, toasted pecans, and dried cranberries.
- If desired, drizzle with balsamic vinegar for added flavor.
- Toss gently to mix.
- Serve:
- Serve warm as a side dish to complement your main course.
Notes
- Variations:
- Substitute pecans with walnuts or almonds if preferred.
- Use turkey bacon for a lighter option.
- Add a sprinkle of goat cheese or feta for a creamy element.
- Make Ahead:
- Prepare all components separately and combine just before serving to maintain texture.
- Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to retain crispiness.