Roasted Brussels Sprouts with Bacon
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!
Servings: 4
Equipment
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.
Notes
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.
Nutrition
Calories: 352kcal | Carbohydrates: 28g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 549mg | Potassium: 578mg | Fiber: 6g | Sugar: 16g | Vitamin A: 876IU | Vitamin C: 97mg | Calcium: 75mg | Iron: 2mg