Oven Roasted Brussels Sprouts with Bacon Pecans & Cranberries
Brussels Sprouts are oven roasted with olive oil, salt and pepper, cranberries and pecans then sprinkled with crispy bacon for a yummy vegetable side dish!
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.
Notes
*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.