I’m just going to say it- I think Brussels Sprouts get a bad rap!! I’ve heard them called fart bombs or grenades, Satan’s gumdrops, soggy cabbages, the list goes on, but if you think Brussels Sprouts are too gross to handle, I’m going to guess that you have only had them boiled! There are only two ways I love Brussels Sprouts – roasted in the oven, or shredded raw in to a salad.
Today I’m sharing a recipe for roasted Brussels Sprouts with dried cranberries, pecans, chopped bacon and a drizzle of balsamic glaze that will knock your socks off. This delicious side dish is super easy to throw together and makes a lovely, almost fancy side accompaniment to just about any meal. It would be perfect as a vegetable side dish at your holiday table, or a lovely pairing with seared steak, oven roasted pork or even a rotisserie chicken!
If Brussels sprouts haven’t been your thing in the past, I’m hoping the crispy texture of this recipe will make you a believer – give it a try!
A couple of tips for this recipe:
- Place your dried cranberries in a small bowl and pour boiling water over them and let sit for 10 minutes or so to plump them up a little!
- Don’t throw away the leaves that fall off as you cut the Brussels – just toss them with the brussels in the oil and they will char and add an additional crispy element to the dish.
- I LOVE Trader Joes balsamic glaze, but most grocery stores carry a version with their balsamic vinegars. It’s thicker than balsamic vinegar and has a sweet tang to it. If you can’t find any, you can make your own by combining 1/2 cup balsamic vinegar with 4 tsp of honey in a small saucepan, bringing to a boil, then simmering over medium-high heat until thicker and syrupy, about 4 to 5 minutes. Transfer to a small bowl and cover to keep warm.
Ingredients:
- 1lb Brussels Sprouts
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup dried cranberries
- 1/4 cup pecans
- 1/3 cup chopped, cooked bacon
- 1-2 Tbsp balsamic glaze (optional)
Instructions:
- Preheat the oven to 425. Line a large baking sheet with foil and spray with non-stick spray.
- Wash your Brussels Sprouts and drain in a colander. (Don’t toss all the leaves that fall off!)
- Cut off the bottom of your Brussels Sprouts and slice them each in half, adding them to a good size mixing bowl.
- Drizzle the olive oil, salt and pepper over the top of the Brussels Sprouts and toss them all together with your hands.
- Place the Brussels Sprouts on the prepared baking sheet and flip them face down.
- Bake at 425 on the middle rack for about 20-25 minutes or until they are starting to brown a bit.
- While the Brussels are baking, pour some boiling hot water over the dried cranberries so they plump up a little. Once they are plump, drain and set aside.
- Remove the tray from the oven and sprinkle the drained dried cranberries and the pecans over the top. Return to the oven and cook for an additional 4-5 minutes.
- Before serving, sprinkle with the cooked, chopped bacon and optionally drizzle with the balsamic glaze.
Oven Roasted Brussels Sprouts with Bacon Pecans & Cranberries
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 lb Brussels Sprouts
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup dried cranberries
- 1/4 cup pecans
- 1/3 cup chopped cooked bacon
- 1-2 Tbsp balsamic glaze* (optional)
Instructions
- Preheat the oven to 425. Line a large baking sheet with foil and spray with non-stick spray.
- Wash your Brussels Sprouts and drain in a colander. (Don't toss all the leaves that fall off!)
- Cut off the bottom of your Brussels Sprouts and slice them each in half, adding them to a good size mixing bowl.
- Drizzle the olive oil, salt and pepper over the top of the Brussels Sprouts and toss them all together with your hands.
- Place the Brussels Sprouts on the prepared baking sheet and flip them face down.
- Bake at 425 on the middle rack for about 20-25 minutes or until they are starting to brown a bit.
- While the Brussels are baking, pour some boiling hot water over the dried cranberries so they plump up a little. Once they are plump, drain and set aside.
- Remove the tray from the oven and sprinkle the drained dried cranberries and the pecans over the top. Return to the oven and cook for an additional 4-5 minutes.
- Before serving, sprinkle with the cooked, chopped bacon and optionally drizzle with the balsamic glaze.
0 Comments