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The bacon crackles in the skillet while the Brussels sprouts wait for their turn in the oven, and that little bit of separation is what keeps this side from turning soft and greasy. These Brussels sprouts with bacon, pecans, and cranberries bring crisp edges, toasted nuts, and a sweet-tart finish together without asking any one ingredient to do all the work.

I roast the sprouts cut-side down so the flat faces have time to brown, then add the pecans near the end. They need only a short stint in the oven to turn fragrant; leaving them in for the full roast risks dulling their buttery flavor. Toss everything with the cranberries and crisp bacon just before serving, and you get a dish with plenty of contrast in each bite.

Why the Pecans Wait Until the Sprouts Are Nearly Done

Brussels sprouts need a longer roast than pecans do. Give the sprouts their first stretch in the oven on their own, and their cut faces have time to brown while the centers turn tender. Pecans added at the beginning would sit through that whole roast and could become overly dark before the sprouts are ready.

Adding the nuts near the end gives them just enough oven time to warm through and smell toasted. Watch for that fragrant cue, rather than waiting for the pecans to look dramatically darker. They’ll keep cooking a little from their residual heat once they leave the baking sheet, and the final toss brings them together with the sprouts without burying their crunch.

This timing also keeps the components distinct. The sprouts bring a browned, savory base, the pecans add a crisp bite, and the dried cranberries go in after roasting so their chewy texture and tart-sweet taste remain noticeable.

What the Bacon, Pecans, and Cranberries Each Bring

• Brussels sprouts — Look for firm sprouts without yellowing or soft spots; fresh ones roast more evenly than sprouts that have started to dry out. Trim and halve them so each piece has a broad cut face for browning. Smaller and larger halves may finish at slightly different rates, so use tenderness as your cue.
• Bacon — Chopped bacon gives you crisp little pieces that distribute through the serving bowl. The skillet method lets you watch its texture as it cooks, so you can take it off the heat once it’s crisp rather than relying on a package’s thickness or a fixed visual guess.
• Pecans — Pecan halves bring a mellow, buttery crunch that works especially well with the tart cranberries. Use fresh-tasting nuts; pecans that smell stale won’t improve with roasting. If you need to leave them out, the sprouts still roast well, but you’ll lose that toasted crunch.
• Dried cranberries — Their concentrated sweet-tart flavor balances the browned sprouts and savory bacon. Add them after roasting instead of exposing them to the oven heat; they’re ready to eat and don’t need to soften further.
• Olive oil, kosher salt, and black pepper — The oil coats the sprouts so they roast rather than dry out, while the salt and pepper season their surfaces. Toss everything together in a bowl before arranging the sprouts, which makes it easier to coat the cut faces evenly.

Roasting the Sprouts Without Losing Their Cut-Face Color

Crisp the Bacon in Its Own Skillet

Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper. Cook the chopped bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp. Transfer it to a paper towel-lined plate while you prepare the sprouts. Don’t leave the bacon in the skillet while the vegetables roast; it gets tossed in at the finish.

Season and Arrange the Halved Sprouts

Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper in a large bowl. Spread them cut-side down on the prepared baking sheet, keeping the flat sides against the pan. That direct contact is what gives the cut faces a chance to brown. If a few halves tip over, turn them back so their cut surfaces face down.

Roast First, Then Add the Pecans

Roast the sprouts for 18 minutes before adding the pecans. Scatter the pecan halves over the sprouts, then return the pan to the oven for 5 to 7 minutes more. The sprouts should be browned and tender, and the pecans should smell fragrant. If the nuts smell toasted before the sprouts are tender, take care not to leave the pan in longer than needed.

Toss Everything Together at the End

Transfer the roasted sprouts and pecans to a serving bowl. Add the crisp bacon and dried cranberries, then toss to distribute them through the vegetables. Keep the cranberries out of the oven so they stay chewy rather than drying at the edges. Serve while the sprouts are warm and the pecans still have a little crunch.

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Brussels Sprouts with Bacon Pecans and Cranberries

Roasted Brussels sprouts with bacon, pecans, and cranberries combine browned, tender sprouts with crisp bacon and fragrant toasted pecans. Roasting everything on a baking sheet makes this sweet-savory side easy to serve alongside dinner.

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Prep Time 15 minutes mins

Cook Time 33 minutes mins

Total Time 48 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz bacon chopped
• 2 lb Brussels sprouts trimmed and halved
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.5 cup pecans halves
• 0.5 cup dried cranberries

Equipment

• 1 12-inch skillet
• 1 large rimmed baking sheet

Method

 

1. Heat the oven to 425°F.
2. Line a large rimmed baking sheet with parchment paper.
3. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
4. Transfer the bacon to a paper towel-lined plate.
5. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper in a large bowl.
6. Spread the sprouts cut-side down on the prepared baking sheet.
7. Roast for 18 minutes.
8. Scatter the pecans over the sprouts and roast for 5 to 7 minutes more, until the sprouts are browned and tender and the pecans are fragrant.
9. Transfer the sprouts and pecans to a serving bowl.
10. Toss with the bacon and dried cranberries.

Notes

For the best browning, arrange the Brussels sprouts cut-side down without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sprouts can become soft. For a vegetarian variation, omit the bacon and add a little extra olive oil.