Roasted Brussels sprouts have come a long way from their reputation as a bland, boiled vegetable. When roasted, they transform into golden, crispy bites with nutty undertones that make them downright irresistible. This recipe for Roasted Brussels Sprouts with Bacon and Cranberries takes that natural transformation to the next level. The smoky saltiness of crispy bacon perfectly complements the caramelized sprouts, while dried cranberries add a burst of sweetness and a pop of color.
It’s a dish that balances sweet, savory, and tart in every bite, making it ideal as a Thanksgiving side, a Christmas dinner dish, or simply a weeknight upgrade for your vegetable spread. With minimal effort and just a handful of ingredients, you’ll have a dish that tastes like it came from a restaurant kitchen.
Why I Love This Recipe
I love this recipe because it combines comfort with elegance. The Brussels sprouts roast beautifully, the bacon adds irresistible crunch and smoky flavor, and the cranberries bring a little holiday magic with their sweetness. It’s a side dish that’s simple enough for weeknights but festive enough for holiday tables.
Another reason I adore this recipe is its balance of flavors and textures—crispy, chewy, salty, sweet, and tangy all in one dish. It’s hearty without being heavy, and even Brussels sprout skeptics often fall in love with it.
Why It’s a Must-Try Dish
- It’s a show-stopping side dish for holiday dinners.
- Easy to prepare with minimal ingredients.
- Perfect balance of sweet, savory, and smoky flavors.
- Can be made ahead of time and reheated.
- Converts even Brussels sprout haters into fans!
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6 servings
- Calories per Serving: ~190 kcal
- Course: Side Dish
- Cuisine: American
Ingredients
- 1 ½ lbs (680 g) Brussels sprouts, trimmed and halved
- 4–6 slices thick-cut bacon, chopped
- 2 tbsp olive oil
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp garlic powder (optional, for extra flavor)
- ½ cup dried cranberries
- 2 tbsp balsamic glaze (optional, for drizzling before serving)
Step-by-Step Preparation Method
Step 1: Prep Ingredients
- Preheat oven to 400°F (200°C).
- Trim Brussels sprouts: cut off the stem ends, remove yellow leaves, and slice sprouts in half.
- Chop bacon into small pieces.
Step 2: Roast the Brussels Sprouts and Bacon
- Place Brussels sprouts on a large baking sheet.
- Toss with olive oil, salt, pepper, and garlic powder (if using).
- Scatter chopped bacon evenly over the Brussels sprouts.
- Roast in preheated oven for 20–25 minutes, stirring once halfway through, until sprouts are golden and bacon is crispy.
Step 3: Add Cranberries
- Remove from oven and immediately sprinkle dried cranberries over hot sprouts.
- Toss gently so the cranberries warm slightly and absorb some bacon flavor.
Step 4: Finish and Serve
- Transfer to a serving dish.
- Drizzle lightly with balsamic glaze (optional) for extra depth and presentation.
- Serve hot and enjoy!
How to Serve
- Perfect as a side dish for roast chicken, turkey, or beef.
- A festive addition to Thanksgiving or Christmas spreads.
- Serve as part of a buffet-style dinner alongside mashed potatoes and stuffing.
- For casual meals, pair with grilled meats or baked salmon.
Recipe Tips
- Use fresh Brussels sprouts for the best texture—frozen tends to soften too much.
- Don’t overcrowd the baking sheet—this ensures crispy, caramelized edges.
- For extra crispiness, roast sprouts cut-side down.
- Add the cranberries right at the end—roasting them directly can make them too chewy.
- If you like extra tang, toss cranberries in 1 tsp apple cider vinegar before adding.
Variations
- Maple Bacon Sprouts: Add 1 tbsp maple syrup before roasting for a sweet glaze.
- Nutty Crunch: Toss in toasted pecans or walnuts before serving.
- Cheesy Sprouts: Sprinkle with Parmesan or crumbled goat cheese for richness.
- Vegan Version: Omit bacon and use smoked paprika + roasted chickpeas for crunch and flavor.
- Spicy Twist: Add a pinch of red pepper flakes for heat.
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 375°F (190°C) oven for 10 minutes to restore crispiness.
- Freezing: Not recommended—Brussels sprouts lose their texture once thawed.
Special Equipment Needed
- Large rimmed baking sheet
- Sharp knife for trimming sprouts
- Mixing bowl (optional, for tossing sprouts with oil and seasoning)
Conclusion
Roasted Brussels Sprouts with Bacon and Cranberries is a recipe that proves how a humble vegetable can steal the spotlight. With its smoky-sweet balance, festive colors, and crispy textures, it’s a side dish that works just as well for holiday feasts as it does for weeknight dinners. It’s easy, elegant, and guaranteed to convert even the biggest Brussels sprout skeptics. Whether you’re serving it alongside roast turkey for Thanksgiving or pairing it with steak for Sunday dinner, this dish deserves a permanent spot on your table.
Roasted Brussels Sprouts with Bacon and Cranberries
Description
Roasted Brussels sprouts have come a long way from their reputation as a bland, boiled vegetable. When roasted, they transform into golden, crispy bites with nutty undertones that make them downright irresistible.
Ingredients
Instructions
-
Step 1: Prep Ingredients: Preheat oven to 400°F (200°C). Trim Brussels sprouts: cut off the stem ends, remove yellow leaves, and slice sprouts in half. Chop bacon into small pieces.
-
Step 2: Roast the Brussels Sprouts and Bacon: Place Brussels sprouts on a large baking sheet. Toss with olive oil, salt, pepper, and garlic powder (if using). Scatter chopped bacon evenly over the Brussels sprouts. Roast in preheated oven for 20–25 minutes, stirring once halfway through, until sprouts are golden and bacon is crispy.
-
Step 3: Add Cranberries: Remove from oven and immediately sprinkle dried cranberries over hot sprouts. Toss gently so the cranberries warm slightly and absorb some bacon flavor.
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Step 4: Finish and Serve: Transfer to a serving dish. Drizzle lightly with balsamic glaze (optional) for extra depth and presentation. Serve hot and enjoy!
