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Roasted Brussels Sprouts with Bacon

Elevate your vegetable game with these Roasted Brussels Sprouts, packed with crispy bacon, crunchy pecans, and sweet-tart dried cranberries drizzled with balsamic glaze. Perfect for impressing guests or enjoying at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Brussels sprouts (halved, trim the bottoms)
  • 4 slices bacon (chopped into small pieces) Can substitute with turkey bacon for a leaner option
  • 1/2 cup pecans (toasted and chopped) Can substitute with walnuts or almonds
  • 1/2 cup dried cranberries
  • 1/4 cup balsamic glaze Store-bought or homemade
  • Salt and pepper (to taste)
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Rinse the Brussels sprouts, trim the bottoms, and halve them.
  3. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove and leave the grease in the pan.
  4. In a large bowl, toss the Brussels sprouts with the olive oil, cooked bacon, salt, and pepper until evenly coated.
Roasting
  1. Spread the Brussels sprouts mixture on a baking sheet in a single layer. Roast for 20-25 minutes or until browned and caramelized, flipping halfway through.
  2. Once done, add the toasted pecans and dried cranberries to the Brussels sprouts and gently stir.
  3. Drizzle balsamic glaze on top before serving.

Notes

If you have leftovers, store them in an airtight container in the fridge and reheat in the oven to maintain crispiness. You can also explore adding other vegetables like sweet potatoes or carrots.