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Roasted Brussel Sprouts with Bacon, Cranberries and Pecans

  • Author: Mavis Butterfield



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.

Serve warm.