Looking for the perfect Brussels sprouts with bacon that'll actually have your family reaching for seconds? This one's got everything going on!
I'll be honest, I wasn't always a Brussels sprouts person. Emily used to make this face whenever I mentioned them (you know the one). But then I made these at our Christmas dinner three years ago, and everything changed. My brother-in-law went back for thirds. THIRDS!
What makes this dish work so well is the combination of textures and flavors. You've got crispy, caramelized Brussels sprouts with bacon, crunchy toasted pecans, and sweet-tart dried cranberries all coming together. The bacon adds that savory, smoky thing we all crave, while the cranberries bring a pop of sweetness that balances everything out.
This is one of those recipes that looks way fancier than the effort you put in. Takes about 40 minutes total, but most of that is just oven time while you're doing other things. Perfect for Christmas Brussels sprouts or Thanksgiving (or honestly, any Tuesday when you want to feel fancy).
If you're looking for more holiday side dish inspiration, you'll want to check out my Roasted Asparagus with Parmesan – it's another veggie dish that converts the non-believers!
Jump to:
- Why You'll Like This Brussels Sprouts With Bacon Recipe
- What You'll Need For Brussels Sprouts With Bacon
- How To Make Brussels Sprouts With Bacon
- Storage And Reheating Tips
- Creative Ways To Change Up This Brussels Sprouts With Bacon Recipe
- Brussels Sprouts With Bacon Faqs
- Recipes You May Like
- Final Thoughts On This Christmas Brussels Sprouts Recipe
- Brussels Sprouts with Bacon, Pecans, and Cranberries
Why You'll Like This Brussels Sprouts With Bacon Recipe
- Ready in 40 minutes with mostly hands-off oven time while you prep other dishes
- Roasted Brussels sprouts get these amazing crispy, caramelized edges (game changer if you've only had boiled ones!)
- Sweet and savory balance from cranberries and bacon that keeps every bite interesting
- Great for holidays but easy enough for regular weeknight dinners when you want something special
- Make-ahead friendly so you're not scrambling at the last minute during holiday cooking chaos
- Looks impressive on the table with all those colors – red cranberries, green sprouts, bacon pieces!
What You'll Need For Brussels Sprouts With Bacon
For the Brussels Sprouts:
- 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
- 2 tablespoons olive oil
- ¼ teaspoon salt
For the Toppings:
- 4 slices bacon (I use regular bacon, but thick-cut works too)
- 1 cup pecans (or walnuts if that's what you have)
- ½ cup dried cranberries
That's it! Just six simple ingredients. I always have bacon and olive oil on hand (doesn't everyone?), and the rest is easy to grab during a grocery run.
How To Make Brussels Sprouts With Bacon
Roasting The Brussels Sprouts
- Preheat your oven to 400°F. Get this going first so it's ready when you are.
- Slice all Brussels sprouts in half lengthwise. Cut through the stem end so the leaves stay together. Any loose leaves that fall off? Don't toss them – they get extra crispy and are honestly the best part!
- In a medium bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil and ¼ teaspoon salt. Toss everything together until the sprouts are evenly coated. Your hands work better than a spoon here.
- Place Brussels sprouts on a baking sheet, cut side down. This is important! The cut side touching the pan gets those beautiful caramelized, crispy edges we're after.
- Roast for about 25 minutes. During the last 5-10 minutes, flip them over so both sides get some browning. The cut sides should look partially charred (that's the good stuff!) but not completely blackened.
Cooking The Bacon In The Oven
- Line a separate baking sheet with foil (makes cleanup SO much easier – trust me on this).
- Add bacon slices in a single layer without overlapping. You can cook this at the same time as the Brussels sprouts with bacon since they're both at 400°F.
- Bake for about 20 minutes or until the bacon reaches your preferred level of crispiness. I like mine pretty crispy for this recipe.
- Drain the bacon on paper towels, then chop into small pieces. Save that bacon fat if you want – it's liquid gold for cooking other things!
Toasting The Pecans
- Line a baking sheet with parchment paper and add the pecans in a single layer.
- Toast the pecans for about 5 minutes at 350°F (you can lower the temp after the Brussels sprouts and bacon are done). Watch them closely – they go from perfect to burnt really fast. They're ready when they smell nutty and look slightly darker.
Preparing The Dried Cranberries
- Bring a small pot of water to a boil.
- Add dried cranberries to a medium bowl, then pour hot water over them. Let them soak for about 10 minutes. This step makes such a difference! The cranberries plump up and get softer instead of being all hard and chewy.
- Drain the cranberries well before adding them to the salad.
Putting It All Together
- In a large bowl, combine the roasted Brussels sprouts, warm chopped bacon, toasted pecans, and soaked cranberries. Toss everything together while the Brussels sprouts are still warm.
- The olive oil from the sprouts and the bacon fat should be enough to coat everything. If it seems a bit dry, add another tablespoon of olive oil (totally optional, but I usually do).
The whole thing comes together in about 40 minutes, and most of that is just waiting for the oven to do its thing. You can be prepping other dishes while everything roasts!
Storage And Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. I'll be honest though – these are best eaten fresh when the Brussels sprouts still have that crispy texture.
If you need to reheat them, spread everything on a baking sheet and warm in a 350°F oven for about 10 minutes. The microwave makes them soggy (learned that the hard way), so stick with the oven if you can.
Make-ahead tip: You can roast the Brussels sprouts and cook the bacon up to 1 day ahead. Store them separately in the fridge, then toast the pecans and soak the cranberries right before serving. Toss everything together while still warm for the best results.
Creative Ways To Change Up This Brussels Sprouts With Bacon Recipe
Want to mix things up? Here are some variations I've tried:
- Add a balsamic glaze for extra flavor. Just cook down 1 cup of balsamic vinegar with ¼ cup honey until it's reduced by half and thick enough to coat the back of a spoon. Drizzle it over the finished dish.
- Try white balsamic vinegar if you want a brighter, less heavy flavor. It's a bit lighter than the regular stuff.
- Swap pecans for walnuts, sliced almonds, or hazelnuts. They all work great! Just toast them the same way.
- Use fresh cranberries if you want more tartness. You'll need about ⅓ cup – toss them with a little sugar and roast separately for 10 minutes at 400°F until they just start to burst.
- Make it dairy-free easily since there's no cheese or butter involved. It already is!
- Add a drizzle of maple syrup at the end for a sweeter version. Emily likes it this way.
Wondering what other nuts would work? Pretty much any of them! The pecans just happen to be my preference because they're a bit buttery and work well with the cranberries.
Brussels Sprouts With Bacon Faqs
Roast the Brussels sprouts and cook the bacon up to 1 day ahead, then store separately in the fridge. Toast pecans and soak cranberries just before serving, then toss everything together while still warm.
Walnuts, sliced almonds, or chopped hazelnuts work well. Toast them the same way for best flavor and crunch.
Make sure Brussels sprouts are completely dry before tossing with oil, roast them cut-side down, and don't overcrowd the baking sheet. This ensures proper caramelization and crispy edges.
Yes, but they'll be much more tart. Use about ⅓ cup fresh cranberries, toss with a little sugar, and roast them separately for 10 minutes at 400°F until they just begin to burst.
Recipes You May Like
If you're planning your holiday menu, these sides pair beautifully with this Brussels sprouts with bacon recipe:
- Honey Glazed Carrots - Another easy roasted veggie that adds a pop of color to your table
- Garlic Green Beans with Almonds - Quick, simple, and always a hit with both kids and adults
- Baked Creamed Corn Casserole - Rich, creamy comfort food that everyone requests
Final Thoughts On This Christmas Brussels Sprouts Recipe
This Brussels sprouts with bacon recipe has become one of my go-to holiday side dishes. It's colorful, delicious, and way easier than it looks on the plate. The combination of crispy roasted sprouts, smoky bacon, crunchy pecans, and sweet cranberries just works.
I've made this for Christmas dinner, Thanksgiving, and even a random Sunday dinner when I was feeling fancy. Every time, people ask for the recipe. Even the Brussels sprouts skeptics (like Emily used to be) end up going back for more.
The best part? You can do most of the prep ahead, which means less stress when you're trying to get everything on the table at once. Just roast, toss, and serve!
Give this Christmas Brussels sprouts recipe a try for your next holiday gathering. I think it might just become one of your family's favorites too. And don't forget to save this to Pinterest so you can find it when you're planning your holiday menu!
Brussels Sprouts with Bacon, Pecans, and Cranberries
Ingredients
Equipment
Method
- Preheat oven to 400 F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
- Place Brussels sprouts on the baking sheet, cut side down.
- Roast in the oven at 400 F 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.
- Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
- Drain bacon of fat and slice the bacon into small bites.
- Line a baking sheet with parchment paper. Add pecans in one layer.
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
- 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.
- In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).
Notes
- Drizzle with a balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much.
- Or, use your favorite balsamic vinaigrette-based salad dressing.
- You can use white balsamic vinegar to brighten this dish!
