Brussels Sprouts with Bacon, Pecans, and Cranberries

Brussels Sprouts with Bacon, Pecans, and Cranberries

Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table!   This crispy and crunchy salad might become one of your family's favorite Christmas side dishes!  Dried cranberries provide a sweet contrast to the savory Brussels Sprouts.  There is a bit of crunch from toasted pecans and chopped cooked bacon. 

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Course: Side Dish
Cuisine: American
Servings: 4 people
Calories: 407 kcal

Ingredients

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

Instructions

1. How to Roast Brussels Sprouts
2. Preheat oven to 400 F. 
3. Slice all Brussels sprouts in half.
4. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
5. Place Brussels sprouts on the baking sheet, cut side down. 
6. 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.
7. How to Cook Bacon in the Oven
8. 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.
9. Drain bacon of fat and slice the bacon into small bites.
10. How to Toast Pecans
11. Line a baking sheet with parchment paper.  Add pecans in one layer.
12. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
13. Prepare Dried Cranberries
14. For best results, briefly soak the dried cranberries in hot water.   Bring a small pot of water to boil.  
15. Add dried cranberries to a medium bowl.  Pour hot water over the cranberries and soak them for about 10 minutes.  Drain.
16. Assembly
17. 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). 

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