Roasted Brussels Sprouts with Bacon, Toasted Pecans, Dried Cranberries, and Balsamic Glaze
A flavor-packed side dish combining savory bacon, crunchy pecans, sweet dried cranberries, and a tangy balsamic glaze that will delight any palate.
Ingredients
For the roasted Brussels sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 4 slices Bacon, chopped Because yes, bacon!
- 1/2 cup Pecans, chopped and toasted For that irresistible crunch
- 1/3 cup Dried cranberries Adding a delightful sweetness
- 2 tablespoons Olive oil Your trusty cooking companion
- Salt and pepper To taste
- 1/4 cup Balsamic glaze Or more if you’re feeling saucy
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved Brussels sprouts with the chopped bacon, olive oil, salt, and pepper.
- Line a baking sheet with parchment paper or foil and spread the Brussels sprouts mixture evenly.
Cooking
- Roast them in the oven for about 20-25 minutes, stirring halfway through.
- Once crispy and the bacon is cooked through, remove from the oven and toss in the toasted pecans and dried cranberries.
- Drizzle balsamic glaze generously over the top.
- Serve hot and enjoy!
Notes
Feel free to add other nuts or different dried fruits. Leftover Brussels sprouts are great in salads. You can prep this dish in the morning and roast it later.