Brussels Sprouts with Cranberries, Bacon, & Pecans

This was a great dish that was very flavorful. It was inspired by the recipe at


  • 12 oz Brussels sprouts ends trimmed, yellow leaves removed
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 4 slices bacon cooked and chopped
  • 1 cup pecans
  • ½ cup dried cranberries


  1. Preheat oven to 400 F.
  2. Slice all Brussels sprouts in half.
  3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, and salt, and toss to combine.
  4. Place Brussels sprouts on the baking sheet cut side down.
  5. 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.
  6. While the sprouts are roasting, fry the bacon to crispy then chop it into ½-inch pieces.

Toast Pecans

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 and begin to smell good.

Prepare Dried Cranberries

Briefly soak the dried cranberries in hot water. 1. Bring a small pot of water to boil. 2. Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes says the original recipe but that turned ours too soft. Should have been 3 minutes or less. Drain.


In a large bowl, toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If not then add EVOO.

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