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These easy to make Roasted Brussels Sprouts with Bacon come together with 10 minutes of prep time. The roasted brussels sprouts are paired with crispy bacon, toasted pecans and sweet dried cranberries, all coated in a maple dijon sauce. A perfect show stopping side dish for any meal!
Are you looking for more side dish recipes? Check out our Roasted Mexican Vegetables, Southern Green Beans, and Crispy Roasted Sweet Potatoes.
Why I Love This Recipe:
- Easy: This dish comes together with simple ingredients and only a few steps, making it perfect to cook for a weeknight meal or a busy feast day.
- Flavorful: These oven-roasted brussels sprouts are packed with flavor thanks to the addition of crispy bacon, toasted pecans, and sweet dried cranberries. Plus, the pairing of dijon and maple makes this one of my all-time favorite dishes!
- Elegant: While this dish is easy to make, it has a simple elegance, making it perfect as a side dish to a fancy meal such as Thanksgiving, Christmas, or Easter.
Ingredients:
How to Roast Brussels Sprouts with Bacon:
Chop the bacon and cook in a skillet briefly for 3-4 minutes to render some fat. This step also helps to ensure crispy bacon while not overcooking the brussels sprouts.
Coat the prepared brussels sprouts with oil, salt, pepper, and garlic powder. Spread them on a large baking sheet lined with a silicone baking mat or parchment paper. Sprinkle the bacon around the brussels sprouts on the large baking sheet and roast for 20 minutes, stirring halfway through the baking time.
Remove the baking sheet from the oven and add the pecans. Add the maple syrup and Dijon mustard in a small bowl and whisk to combine. Drizzle the maple mixture over the top of the brussels sprouts mixture. Stir to evenly coat everything in the mixture. Then return the tray to continue roasting for another 7-10 minutes.
Remove the tray from the oven when done roasting and stir in the dried cranberries.
Storage Information:
- Prep Ahead: Save time the day of a big meal by prepping the brussels sprouts ahead of time. Wash, trim, and halve the brussels sprouts up to one day in advance. Refrigerate them in a sealed container until you’re ready to finish the recipe.
- Leftovers: Store in a sealed container in the refrigerator for up to 3 days.
- Freezing: Spread the cooled brussels sprouts into an even layer on a baking sheet and freeze. Once frozen, remove them from the baking sheet and place them in a freezer-safe bag. Store the roasted brussels sprouts in the freezer for up to 12 months. Thaw in the refrigerator overnight.
- Reheating: Spread on a greased baking sheet and bake in the oven at 350 degrees F for 5-7 minutes.
Serve With:
- Prime Rib
- Braised Oxtails
- Braised Shortribs
- Smoked Turkey Breast
- Garlic Herb Smoked Turkey Breast
- Jalapeno Honey Glazed Ham
Roasted Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts washed, trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 4 slices bacon
- ½ cup pecans halved, roughly chopped
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 425 degrees F.
- Chop the bacon and cook in a skillet briefly for 3-4 minutes just to render some fat.
- Coat the prepared brussels sprouts with oil, salt, pepper, and garlic powder.
- Spread on a large baking sheet lined with a silicone baking mat or parchment paper.
- Sprinkle the bacon around the brussels sprouts on the large baking sheet. Roast for 20 mins, stirring halfway through the baking time.
- Remove the baking sheet from the oven, add the pecans.
- Add the maple syrup and dijon mustard together in a small bowl, whisk to combine. Drizzle the maple mixture over the top of the brussels sprouts mixture. Stir to coat.
- Return tray to continue roasting another 7-10 minutes.
- Remove the tray from the oven. Stir in the dried cranberries.
Equipment
Notes
- Prep Ahead: Save time the day of a big meal by prepping the brussels sprouts ahead of time. Wash, trim, and halve the brussels sprouts up to one day in advance. Refrigerate them in a sealed container until you’re ready to finish the recipe.
- Leftovers: Store in a sealed container in the refrigerator for up to 3 days.
- Freezing: Spread the cooled brussels sprouts into an even layer on a baking sheet and freeze. Once frozen, remove them from the baking sheet and place them in a freezer-safe bag. Store the roasted brussels sprouts in the freezer for up to 12 months. Thaw in the refrigerator overnight.
- Reheating: Spread on a greased baking sheet and bake in the oven at 350 degrees F for 5-7 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co
