Description

Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze are a delightful dish that transforms this often-misunderstood vegetable into a crowd favorite. With crispy bacon adding savory crunch and sweet cranberries accompanied by toasted pecans, each bite is a flavorful experience. Drizzled with rich balsamic glaze, this dish elevates any meal, making it perfect for holiday gatherings or cozy dinners at home.

Ingredients

Scale

1 lb fresh Brussels sprouts, halved
6 slices thick-cut bacon, chopped
1 cup raw pecans
½ cup dried cranberries
¼ cup balsamic glaze
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the chopped bacon until crispy. Remove from skillet and drain on paper towels, reserving drippings.
In the same skillet, add halved Brussels sprouts and chopped pecans. Season with salt and pepper; sauté until browned.
Stir in dried cranberries and cook for an additional few minutes until heated through.
Transfer the mixture to the prepared baking sheet. Drizzle with balsamic glaze and roast for 20-25 minutes until tender.
Serve hot, drizzled with remaining balsamic glaze.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 8g
Sodium: 420mg
Fat: 19g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 7g
Cholesterol: 25mg

Keywords: For added crunch, toast pecans before using. Substitute walnuts if desired or add crumbled feta cheese for extra flavor. Store leftovers in an airtight container for up to three days; reheat on the stove or microwave.