Brussels Sprouts with Bacon

Crispy, flavorful roasted Brussels Sprouts with Bacon, maple syrup, cranberries and pecans are an easy, decadent and delicious vegetable side dish! Pair them with roasted chicken, turkey or pork for a simple weeknight dinner.

Brussels sprouts sometimes get a bad rap, but when you pair them with bacon and roast them until they’re crisp, the little green veggies are completely transformed! Forget about your grandmother’s soggy, boiled sprouts…these are NOT the same thing!

The combination of sweet and savory flavors paired with a variety of crunchy, crispy and chewy textures makes this easy side dish recipe a crowd-pleasing favorite.

How to Roast Brussels Sprouts with Bacon:

First, start by trimming the Brussels sprouts. Cut off the brown stems and pull off any yellow outer leaves. Cut the large sprouts into quarters, and cut the smaller sprouts in half.

Place butter, olive oil and maple syrup in a hot cast iron skillet (or large baking dish). Add the Brussels sprouts, pecans and salt. Give everything a toss to coat the sprouts in the oil and butter mixture.

Roast the sprouts in a 425 degree F oven for about 20 minutes, stirring halfway through. During the final 5 minutes, add the bacon and cranberries to the skillet and return to the oven.

You want the sprouts nicely browned on the outside, which brings out their sweet flavor. You might even prefer the sprouts charred until almost black on the outside — they taste amazing this way (even if they’re not as pretty)! If you like the sprouts extra crispy and dark, leave them in the oven for an extra 5-10 minutes.

What meat goes with Roasted Brussels Sprouts with Bacon:

This fall-and-winter-inspired dish goes nicely with a hearty, roasted meat entree. Here are a few good options to serve with the sprouts:

• Easy Maple Glazed Roasted Turkey Breast
• 4-Ingredient Pork Loin Roast
• Crispy Roast Chicken with Vegetables
• Mustard and Brown Sugar Baked Pork Tenderloin
• Dump-and-Bake Rosemary Chicken and Potatoes

Cook’s Tips and Recipe Variations:

• Love Brussels Sprouts with bacon and dates? Swap out the cranberries and use chopped dates instead!
• Make these Brussels Sprouts with Bacon and Blue Cheese! Sprinkle with crumbled blue cheese just before serving.
• Swap out the pecans and use chopped walnuts instead.
• To make Brussels Sprouts with bacon and balsamic, add about 1 tablespoon of balsamic vinegar to the skillet at the same time that you add the oil, butter and maple syrup.
• Should you wash Brussels sprouts before cooking? While sprouts aren’t a particularly dirty vegetable, it’s always safest to wash them before roasting. To do so, rinse them in a large bowl of cold water. Any dirt or sediment should fall to the bottom of the bowl. Then drain the water and pat the sprouts dry before using.
• You might prefer the sprouts charred until almost black on the outside — they taste amazing this way (even if they’re not as pretty)! If you like the sprouts extra crispy and dark, leave them in the oven for an extra 5-10 minutes.

More easy vegetable side dish recipes that you might enjoy:

• Carrot Salad
• Southern Collard Greens
• Brown Sugar Roasted Acorn Squash
• Fried Cabbage with Apples and Onion
• Slow Cooker Southern Green Beans

Brussels Sprouts with Bacon

5 from 2 votes

Prep: 10 minutes minutes

Cook: 20 minutes minutes

0 minutes minutes

Total: 30 minutes minutes

Servings 4 – 6 people

Calories 242.7 kcal

Crispy, flavorful roasted Brussels Sprouts with Bacon, maple syrup, cranberries and pecans are an easy, decadent and delicious vegetable side dish!

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Ingredients

  

1x2x3x

• 1 ½ – 2 lbs. Brussels sprouts, yellowed leaves and stems removed
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon maple syrup
• ½ cup pecans, chopped
• ½ teaspoon salt
• 3 strips of bacon, cooked and chopped
• ½ cup dried cranberries

Instructions

• Preheat oven to 425 degrees. Place a large baking dish or cast iron skillet in the oven while it’s preheating.
• Cut small Brussels sprouts in half, or quarter the larger ones. Place butter, olive oil and maple syrup in the bottom of the hot skillet. Add Brussels sprouts, pecans and salt. Stir to combine.
• Roast Brussels sprouts in the oven until dark brown and crispy on the outside – about 20 minutes, stirring once or twice during the cooking time. During the final 5 minutes, add bacon and cranberries to the skillet.

Notes

• Love Brussels Sprouts with bacon and dates? Swap out the cranberries and use chopped dates instead!
• Make these Brussels Sprouts with Bacon and Blue Cheese! Sprinkle with crumbled blue cheese just before serving.
• Swap out the pecans and use chopped walnuts instead.
• To make Brussels Sprouts with bacon and balsamic, add about 1 tablespoon of balsamic vinegar to the skillet at the same time that you add the oil, butter and maple syrup.
• Should you wash Brussels sprouts before cooking? While sprouts aren’t a particularly dirty vegetable, it’s always safest to wash them before roasting. To do so, rinse them in a large bowl of cold water. Any dirt or sediment should fall to the bottom of the bowl. Then drain the water and pat the sprouts dry before using.
• You might prefer the sprouts charred until almost black on the outside — they taste amazing this way (even if they’re not as pretty)! If you like the sprouts extra crispy and dark, leave them in the oven for an extra 5-10 minutes.

Nutrition

Serving: 1/6 of the recipeCalories: 242.7kcalCarbohydrates: 16.9gProtein: 5.9gFat: 16.9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8.4gCholesterol: 12.8mgSodium: 295mgPotassium: 493.5mgFiber: 5.8gSugar: 11.5gVitamin A: 19.6IUVitamin C: 162.1mg

Keyword: brussels sprouts with bacon, roasted brussels sprouts

Course: Side Dish

Cuisine: American

Author: Blair Lonergan

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