Crispy Roasted Brussels Sprouts with Bacon, Cranberries & Pecans

Brussels sprouts often get a bad reputation for being smelly or mushy, but when roasted properly they become crisp, caramelized, and delicious. Oven-roasted Brussels sprouts develop a browned, crunchy exterior and tender interior. Paired with smoky bacon, sweet-tart dried cranberries, and crunchy toasted pecans, they make an irresistible, well-balanced side dish.

Roasted Brussels Sprouts with Bacon, Cranberries, and Pecans

Many people who dislike Brussels sprouts were likely served boiled or steamed versions that turned out bland and mushy. Roasting concentrates their flavor and transforms their texture, making them a favorite even for skeptics.

Roast the sprouts until they are golden and slightly crisp, then toss them with flavorful ingredients: bacon adds salt and savory richness, dried cranberries contribute a bright, tart sweetness, and pecans give a toasty, crunchy contrast. The combination delivers both flavor and texture in every bite.

Are Brussels sprouts healthy?

Yes. Brussels sprouts are nutritious: they are high in fiber and rich sources of vitamins K and C. They’re also low in calories and carbohydrates, making them a great lighter side to balance heavier holiday meals.

Why do Brussels sprouts cause gas?

Brussels sprouts contain cellulose and raffinose, complex carbohydrates that are harder for the small intestine to digest. These components pass into the large intestine where bacteria ferment them, which can produce gas. If you’re sensitive to this effect, consider serving smaller portions or choosing other side dishes.

If you’re worried about post-dinner discomfort, serve modest portions and pair the sprouts with a variety of sides so guests can choose what works best for them.

How to make roasted Brussels sprouts

Making this dish is straightforward and oven-forward, which frees you up to prepare other dishes for a holiday meal. Follow these simple steps for great results:

• Preheat the oven to 450°F (230°C).
• Wash the Brussels sprouts, pat them dry, and trim the stems. Cut each sprout in half.
• Toss the halved sprouts with olive oil and a pinch of fine sea salt so they’re evenly coated.
• Spread the sprouts and chopped bacon on a baking sheet in a single layer.
• Roast for 20–30 minutes, stirring once or twice, until the sprouts are browned and crisp to your liking.
• Remove from the oven, add dried cranberries and toasted pecans, and gently toss to combine.

That’s it—an easy, flavorful side dish that’s perfect for Thanksgiving or any weeknight dinner. The oven does most of the work, delivering sprouts with a deep, nutty flavor and lovely texture.

If you’d like an alternate presentation, you can wrap roasted sprouts in bacon or thread them on skewers before cooking for a fun variation.

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:
9 hours 10 minutes

Cook Time:
30 minutes

Servings: 8

Brussels sprouts that don’t suck and are actually delicious—roasted with bacon, dried cranberries, and pecans.

Ingredients

• 1½ lbs / 680g Brussels sprouts
• 3 tablespoons / 37.5g olive oil
• ¼ teaspoon fine sea salt
• 1 cup chopped bacon
• ½ cup dried cranberries
• ½ cup toasted pecans

Instructions

1. Preheat the oven to 450°F / 230°C.
2. Wash and dry the Brussels sprouts, trim the stems, and cut them in half. Toss with olive oil and salt. Spread on a baking sheet with the chopped bacon and roast 20–30 minutes until browned and crisp to your liking.
3. Remove from the oven, add dried cranberries and toasted pecans, and toss to combine.

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