Roasted Brussels Sprouts with Bacon, Pecans, and Cranberries
Sweet and savory Balsamic Brussels sprouts with smoked bacon, dried cranberries, and toasted pecans is sure to be a big hit at your holiday table!
Servings: 8
Ingredients
- 1 (24 oz.) bag Brussels sprouts ends trimmed and cut in half
- 2 T. olive oil
- 1/2 tsp. salt
- 8 slices bacon cooked and chopped
- 1 c. pecan halves toasted
- 1 c. dried cranberries
- 2 T. Balsamic vinegar
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean-up; set aside.
- BRUSSELS SPROUTS: Trim ends and slice in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, and salt; toss to coat. Place Brussels sprouts on the baking sheet, cut side down.
- Roast in the oven for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
- BACON: Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 degrees for about 20 minutes or until the bacon is done. You can do this at the same time you roast the Brussels sprouts. Cool bacon slightly then chop into small pieces.
- PECANS: Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Add pecans in one layer. Toast the pecans for about 5 minutes until fragrant and darker in color.
- CRANBERRIES: For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil. Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes; drain.
- ASSEMBLE: In a large bowl, combine roasted Brussels sprouts, warm chopped bacon, toasted pecans, cranberries, and Balsamic vinegar. Toss everything together. Serve warm or cold.
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