Brussels sprouts often get a bad reputation for being mushy, bitter, or overly pungent, but when roasted properly they become crisp-tender, caramelized, and deeply flavorful. This roasted brussels sprouts recipe pairs the sprouts with smoky bacon, sweet-tart dried cranberries, and crunchy toasted pecans for a well-balanced Thanksgiving side or weeknight vegetable dish that even skeptics will enjoy.
Roasted Brussels Sprouts with Bacon, Cranberries, and Pecans
Many people who dislike brussels sprouts were likely served overcooked versions—boiled or steamed until soft and dull. Roasting transforms them: high heat creates a caramelized exterior and tender interior, highlighting a naturally nutty sweetness. In this recipe, chopped bacon adds savory fat and salt, dried cranberries bring bright tartness, and toasted pecans give a satisfying crunch.
Are Brussels sprouts healthy?
Yes. Brussels sprouts are a nutritious choice: they are low in calories, rich in fiber, and a good source of vitamin K and vitamin C. The fiber supports digestion and can help balance a hearty holiday plate, while vitamins like K and C contribute to bone health and immune function. Including a vegetable like roasted brussels sprouts on your table adds color, texture, and important nutrients.
Why do brussels sprouts cause gas?
Brussels sprouts contain complex fibers such as cellulose and certain sugars like raffinose that are difficult for the small intestine to fully digest. These components travel to the large intestine where gut bacteria ferment them, producing gas as a byproduct. If you or your guests are sensitive, consider serving smaller portions or combining sprouts with other easily digested dishes.
If digestive sensitivity is a concern, gentle cooking and adequate chewing can sometimes reduce discomfort, but individual responses vary.
How to make roasted brussels sprouts
This recipe is straightforward and oven-focused—perfect for busy holiday cooking. The oven does the heavy lifting while you prepare other dishes.
Basic method: wash and dry the sprouts, halve them, and toss with olive oil and salt. Roast on a sheet pan with chopped bacon until the sprouts are browned and crisp at the edges. Remove from the oven and toss with dried cranberries and toasted pecans for a contrast of flavor and texture.
That’s it—simple, flavorful, and ideal for Thanksgiving or any meal where you want a vegetable side with personality.
More Thanksgiving dishes and desserts
- Apple Pie with Oat Pecan Streusel
- Vegan & Gluten-free Pumpkin Pie
- Vegan & Gluten-free Rice Stuffing
- Lazy Girl’s Vegan Pumpkin Soup
- Pumpkin Sheet Cake with Vanilla Frosting
- Blueberry Sour Cream Pie
- Cranberry Ginger Punch
- Pumpkin Crunch
- Maple Butter Bread Rolls
- Thai Style Sweet Potato Balls
Roasted Brussels Sprouts with Bacon, Cranberries, and Pecans
Prep Time: about 10 minutes active (plus optional chilling if prepping bacon)
Cook Time: 20–30 minutes at 450°F / 230°C
Servings: 8
Oven-roasted brussels sprouts tossed with crispy bacon, sweet dried cranberries, and toasted pecans for an easy, festive side dish.
Ingredients
- 1½ lbs / 680 g brussels sprouts, trimmed and halved
- 3 tablespoons / 37.5 g olive oil
- ¼ teaspoon fine sea salt, or to taste
- 1 cup chopped bacon
- ½ cup dried cranberries
- ½ cup toasted pecans, roughly chopped
Instructions
- Preheat the oven to 450°F / 230°C and line a baking sheet with parchment or lightly oil it.
- Wash the brussels sprouts, pat them dry, and trim the stem ends. Cut each sprout in half so cut side down for best browning.
- Toss the halved sprouts with olive oil and sea salt until evenly coated. Spread them on the prepared baking sheet in a single layer. Scatter the chopped bacon among the sprouts.
- Roast for 20–30 minutes, stirring or shaking the pan once halfway through, until the sprouts are browned at the edges and the bacon is crisp. Roast longer for deeper caramelization if desired.
- Remove from the oven and immediately toss the hot sprouts and bacon with dried cranberries and toasted pecans. Serve warm.
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