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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
Cook Time 33 minutes
Total Time 48 minutes
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.