Brussels Sprouts With Bacon

I'll never forget the first time I served Brussels sprouts with bacon at our Christmas dinner three years ago.

Bradley was convinced he hated Brussels sprouts (typical 11-year-old at the time), and Amy wouldn't even look at them. But when I added bacon and pecans? Both kids went back for seconds. John still brings up that dinner whenever we're planning holiday menus!

This recipe turns regular Brussels sprouts into something special. The bacon adds a smoky richness, toasted pecans give you that satisfying crunch, and dried cranberries bring a pop of sweetness that makes everything work together. It's become our go-to side dish for both Thanksgiving and Christmas, and I've made it so many times now that I don't even need to look at the recipe anymore.

What I love most about this dish is how it looks on the table - those deep green Brussels sprouts mixed with bright red cranberries just scream holiday. Plus, it's way easier than it looks. You're basically roasting vegetables and mixing them with some tasty stuff. No complicated sauces, no fancy techniques, just good ingredients coming together. If you're looking for more crowd-pleasing holiday dishes, check out my Honey Sesame Chicken that always disappears fast at gatherings.

Jump to:

• Why You'll Love This Brussels Sprouts Recipe
• Ingredients For Brussels Sprouts With Bacon
• How To Make Brussels Sprouts With Bacon
• Storage And Reheating
• Tips And Variations For Brussels Sprouts With Bacon
• Brussels Sprouts With Bacon FAQs
• Recipes You May Like
• Make This Your New Holiday Tradition
• Brussels Sprouts With Bacon

Why You'll Love This Brussels Sprouts Recipe

• Quick prep time - Only 10 minutes to get everything ready before it goes in the oven
• Perfect for holidays - The colors are festive and it looks beautiful on your table
• Kid-approved - Even picky eaters like my kids go back for more thanks to the bacon
• Make-ahead friendly - You can roast the Brussels sprouts and cook the bacon a day early
• Sweet and savory balance - Dried cranberries add just the right amount of sweetness
• Crispy texture - Roasting at high heat gives you those caramelized, crispy edges everyone loves

Ingredients For Brussels Sprouts With Bacon

• 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 (toasted)
• ½ cup dried cranberries

A note about the Brussels sprouts - I always pick the smaller ones when I can find them. They're sweeter and cook more evenly. If you end up with some larger ones in the bag, just cut them into quarters instead of halves so everything roasts at the same pace.

How To Make Brussels Sprouts With Bacon

Roasting The Brussels Sprouts

1. Preheat your oven to 400°F. I learned the hard way that skipping the preheat means soggy Brussels sprouts instead of crispy ones.

2. Slice all Brussels sprouts in half. Cut them right through the stem so the leaves stay attached. Amy loves helping with this part because she gets to use the smaller knife.

3. Combine the halved Brussels sprouts with 2 tablespoons of olive oil and ¼ teaspoon salt in a medium bowl. Toss everything together until they're all coated. Don't skip this step - the oil helps them get crispy and golden.

4. Place Brussels sprouts cut side down on a baking sheet. This is really important! The flat side touching the pan is what gets those beautiful caramelized edges.

5. Roast for about 25 minutes. During the last 5-10 minutes, flip them over so both sides get some color. You want the cut sides partially charred but not blackened. There's a fine line between caramelized and burnt, and I've definitely crossed it a few times while multitasking during holiday cooking!

Cooking The Bacon

1. Line a separate baking sheet with foil. This makes cleanup so much easier, especially when you're already juggling multiple dishes.

2. Add bacon slices in a single layer.

3. Bake at 400°F for about 20 minutes or until the bacon reaches your preferred level of crispiness. I usually put the bacon in at the same time as the Brussels sprouts since they cook at the same temperature.

4. Drain the bacon and chop it into small pieces. John always tries to sneak a few pieces before they make it into the dish!

Toasting The Pecans

1. Line a baking sheet with parchment paper.

2. Spread pecans in a single layer.

3. Toast at 350°F for about 5 minutes until they get darker and smell amazing. Watch them carefully - pecans can go from perfect to burnt in less than a minute. I set a timer every single time because I've learned my lesson about trusting my memory during busy cooking days.

Preparing The Cranberries

1. Bring a small pot of water to boil.

2. Add dried cranberries to a medium bowl and pour hot water over them. This step makes such a difference! Soaked cranberries are plump and juicy instead of hard and chewy.

3. Let them soak for about 10 minutes, then drain.

Putting It All Together

1. Combine the roasted Brussels sprouts, warm chopped bacon, toasted pecans, and drained cranberries in a large bowl.

2. Toss everything together gently. The olive oil from the Brussels sprouts and fat from the bacon should coat everything nicely. If it seems dry, add another tablespoon of olive oil, but I usually find it's not needed.

Storage And Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

I actually think this tastes great cold the next day as a salad! Bradley has been known to eat it straight from the fridge for an after-school snack.

If you want to reheat it, spread everything on a baking sheet and warm it in a 350°F oven for about 10 minutes. The microwave works in a pinch, but you'll lose that crispy texture that makes this dish so good.

For make-ahead prep, roast the Brussels sprouts and cook the bacon up to 1 day early. Store them separately in the refrigerator, then reheat and toss with the pecans and cranberries right before serving. This has saved me so much stress on actual holiday mornings when I'm trying to get everything on the table at once!

Tips And Variations For Brussels Sprouts With Bacon

Don't overcrowd the pan. If your Brussels sprouts are touching each other too much, they'll steam instead of roast. Use two baking sheets if needed to give them space.

Try different nuts. Walnuts or almonds work great if you're not a pecan fan. I've even used pine nuts when I was feeling fancy for Christmas dinner.

Add a balsamic glaze for extra flavor. Mix 1 cup of balsamic vinegar with ¼ cup of honey or brown sugar and cook it down until it's thick enough to coat the back of a spoon. Drizzle this over the finished dish for a sweet-tangy kick.

Make it vegetarian by skipping the bacon and adding an extra tablespoon of olive oil or butter. The dish still tastes amazing with just the pecans and cranberries. My sister is vegetarian and she loves this version.

Use fresh herbs like rosemary or thyme for a different flavor profile. Just toss them with the Brussels sprouts before roasting.

Switch to white balsamic vinegar instead of regular balsamic if you want to keep the colors bright and vibrant for photos. Regular balsamic can make everything look a bit darker.

Here's something I discovered by accident - if you have any leftover roasted turkey or chicken, chop it up and toss it in. It turns this side dish into a complete meal that's perfect for those post-holiday leftovers!

Brussels Sprouts With Bacon FAQs

Recipes You May Like

• Southern Cinnamon Fried Apples - Another perfect holiday side that brings warmth and sweetness to your table
• The Best Meatloaf Recipe - A comforting main dish that pairs wonderfully with these Brussels sprouts
• Sweet Chili Salmon - An elegant protein option for your holiday dinner that's ready in under 30 minutes

Make This Your New Holiday Tradition

This Brussels sprouts recipe has honestly become one of those dishes I can't imagine our holiday table without.

The combination of crispy roasted Brussels sprouts, smoky bacon, crunchy pecans, and sweet cranberries hits all the right notes. It's fancy enough for Christmas dinner but easy enough that I don't stress about making it.

Bradley actually requested this dish for his birthday dinner last year instead of a traditional vegetable side, which I'm taking as the ultimate compliment from a teenager! Amy has started helping me make it, and she's gotten really good at cutting the Brussels sprouts in half.

Give this recipe a try for your next holiday gathering. I promise it'll disappear faster than you expect, and someone will definitely ask you for the recipe. Make sure to save it to Pinterest so you can find it easily when holiday cooking season rolls around!

Happy cooking, and I hope your family loves this as much as mine does!

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