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Amazing Brussels Sprouts Bacon Pecans: 1 Epic Dish

Brussels Sprouts Bacon Pecans
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Brussels Sprouts with Bacon, Pecans, and Cranberries is a flavorful and nutritious dish. It combines the earthy taste of Brussels sprouts with smoky bacon, crunchy pecans, and sweet-tart cranberries. This recipe offers a perfect blend of textures and tastes, making it ideal for any occasion, from holiday gatherings to a simple weeknight meal.

Ingredients

Scale
  • 1 pound Brussels sprouts, trimmed and halved
  • 6 slices of bacon, chopped
  • ½ cup pecans, roughly chopped
  • ½ cup dried cranberries
  • 3 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon balsamic vinegar (optional)
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
  4. In a large bowl, mix the halved Brussels sprouts, cooked bacon, chopped pecans, olive oil, salt, pepper, and red pepper flakes (if using).
  5. Transfer the mixture to the prepared baking sheet, spreading evenly in a single layer.
  6. Place in the oven and roast for 20-25 minutes, stirring halfway through, until the sprouts are tender and caramelized.
  7. In the last 5 minutes of roasting, sprinkle in the dried cranberries for added sweetness.
  8. If desired, drizzle balsamic vinegar over the vegetables before serving.
  9. Once done, toss everything together and serve warm.

Notes

  • Use fresh Brussels sprouts for the best flavor and texture.
  • Adjust saltiness and sweetness to your preference.
  • Experiment with spices like garlic powder or Parmesan cheese.
  • Consider grilling or sautéing Brussels sprouts for a smoky char.
  • For a sweeter glaze, replace balsamic vinegar with pure maple syrup.
  • Add crumbled feta or goat cheese for extra flavor.
  • For a spicy kick, include diced jalapeños or more red pepper flakes.
  • Substitute pecans with walnuts, almonds, or pumpkin seeds.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • You can freeze this dish in a freezer-safe container for up to 3 months.
  • Special equipment includes a baking sheet, skillet, parchment paper, and a large mixing bowl.

Nutrition

Find it online: https://yummywords.com/brussels-sprouts-bacon-pecans/

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