Description
This Roasted Brussels Sprouts with Bacon Pecans and Cranberries recipe offers a delightful combination of tender, caramelized Brussels sprouts, crispy bacon, crunchy pecans, and sweet dried cranberries, all enhanced with a tangy balsamic-maple glaze. Perfect as a flavorful side dish for any meal.
Ingredients
Scale
Vegetables and Nuts
- 1 ½ pounds Brussels sprouts, trimmed and halved
- ½ cup pecans, roughly chopped
- ½ cup dried cranberries
Meat
- 4 slices bacon, chopped
For Roasting and Seasoning
- 2 tablespoons olive oil
- Salt and pepper, to taste
Glaze
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts and bacon.
- Prepare Baking Sheet: Spread the halved Brussels sprouts and chopped bacon evenly on a large baking sheet for even roasting.
- Season and Oil: Drizzle olive oil over the Brussels sprouts and bacon, then season with salt and pepper. Toss everything together to ensure all pieces are coated with oil and seasoning.
- Initial Roast: Roast the mixture in the preheated oven for 20 minutes, allowing the Brussels sprouts to start cooking and the bacon to render fat.
- Add Nuts and Cranberries: Remove the baking sheet and add the chopped pecans and dried cranberries, tossing gently to distribute.
- Final Roast: Return to the oven and continue roasting for an additional 10 to 15 minutes, until the Brussels sprouts are golden and tender and the bacon is crispy.
- Prepare Glaze: In a small bowl, combine the balsamic vinegar and maple syrup, mixing well to create a tangy-sweet glaze.
- Drizzle and Toss: Once roasted, drizzle the balsamic-maple mixture over the Brussels sprouts, bacon, pecans, and cranberries, then toss to coat evenly.
- Serve: Serve the dish hot, ensuring each serving includes a balance of all ingredients for maximum flavor and texture.
Notes
- For a vegetarian version, omit bacon and increase pecans slightly or add roasted chickpeas for protein.
- Make sure to trim and halve the Brussels sprouts evenly for consistent cooking.
- Use fresh pecans and good-quality dried cranberries for the best flavor and texture.
- This dish pairs excellently with roasted chicken or turkey for a hearty meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispness.
