If you’re a fan of brussels sprouts and are looking for a quick and easy side dish to make for the holidays that will impress your guests, this recipe for roasted brussels sprouts with bacon, cranberries and pecans is a total crowd pleaser.
We made this last night to serve alongside ham and everyone at our table loved this winning combination. Sweet and salty and hey, it’s even good for you too.
Did I mention it’s easy to make?
This recipe, it’s a keeper. You should try it!
1 lb. brussels sprouts, trimmed and halved lengthwise
2 tbsp. extra virgin olive oil
1/2 tea. sea salt
1/4 tea. fresh cracked pepper
6 slices cooked bacon, chopped
1 cup pecans
1/2 cup dried cranberries
Preheat oven to 400 F
Place dried cranberries in a small bowl, pour 1 cup of warm water over them and set aside.
Drizzle 2 tablespoons of olive oil over the halved brussels sprouts and roast on a baking sheet for about 20 minutes or until they start to crisp up just slightly.
Turn the brussels sprouts over and cook another 5 minutes more or until tender and slightly browned on both sides.
Drain the cranberries.
Place the cooked bacon, pecans and cranberries together in a small skillet over medium low heat for 4-5 minutes; stirring often to warm the bacon and to coat the pecans and cranberries.
Place the brussel sprouts and bacon mixture in a serving bowl and gently toss with a spoon.