Holiday Roasted Brussels Sprouts
This Holiday Roasted Brussels Sprouts recipe gives you tender, roasted brussels sprouts with the perfect sweet and salty flavor with a nice pecan crunch!
AN EASY HOLIDAY SIDE DISH
These roasted brussels sprouts are the perfect side dish for your holiday table! With just a few simple ingredients, you can enjoy this delicious little vegetable. Roasting brings out the natural sweetness of the brussels sprouts and makes them so tender. Adding some bacon, cranberries and pecans – you just can’t go wrong!
FREQUENTLY ASKED QUESTIONS:
They belong to the same family as cabbage, broccoli, and cauliflower, but they are not actual mini cabbages although they look like it. Brussels sprouts grow on a tall stalk. Each stalk may contain up to 40 or more sprouts! Unlike regular cabbage, brussels sprouts have a distinct nutty taste and are usually eaten steamed or roasted.
Brussels sprouts can indeed taste bitter if they are not cooked correctly. To prevent bitterness, start by selecting brussels sprouts that are bright green in color as they tend to be more flavorful than the darker ones. Once you have your sprouts, give them a good rinse and remove any yellowed or wilted leaves. Then, you’ll want to cut off the bottoms of each brussels sprout and slice them in half, lengthwise. This helps them cook evenly. If you follow my recipe below, they will turn out fantastic!
No, if you want to leave them out altogether, you can. Some people may want to use walnuts, but that is not my first choice. If you’re okay with the stronger flavor of the walnuts and you really want to use them, you can.
Leftover roasted brussels sprouts should be transferred to an airtight container and should be stored in the fridge for up to 3 days or they can be frozen for up to 3 months. Reheat in the air fryer to crisp them up or if you prefer them soft, you can reheat in the microwave.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- brussels sprouts – see my FAQ’s above on how to pick out the best brussels sprouts.
- olive oil – you can use your favorite oil here. Vegetable or canola oil also work fine.
- salt – I do not add a lot of salt to the recipe. I generally don’t like to give salt amounts because it varies so widely between eaters. So if you don’t want salt, don’t add it and if you enjoy more salt, please add more.
- uncooked bacon – use any style of bacon – regular or thick cut. Also, you can cook the bacon the same time as the brussels sprouts since the cook at the same temperature. Just check on the trays from time to time so one tray doesn’t burn if it is closer to the heat source.
- pecans – if you aren’t a pecan lover, just leave it out or switch to a nut you prefer.
- dried cranberries – Craisins work nicely for this.
HOW TO MAKE HOLIDAY ROASTED BRUSSELS SPROUTS
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the brussels sprouts in half lengthwise using a sharp knife and a cutting board.
In a big bowl, mix the sliced brussels sprouts with olive oil and salt. Place the brussels sprouts on the lined baking sheet with the cut side down. Bake at 400°F for 15 minutes, then flip them over for even cooking. Bake for another 10 minutes then remove.
Line a small baking sheet with aluminum foil and lay out the bacon strips. Bake at 400°F until crispy, approximately 10-20 minutes (depending on your favorite level of crispness). Remove cooked bacon to a paper towel to drain and cool off. Once the brussel sprouts and bacon are done, use a separate baking sheet to roast the pecans. Turn the oven down to 350°F and bake for 5 minutes or until they’re slightly toasted.
Chop the crispy bacon into small bits using a sharp knife and cutting board. Gently toss the roasted Brussels sprouts, bacon bits, toasted pecans, and dried cranberries in a large bowl.
Serve the dish while it’s still warm, and enjoy!
CRAVING MORE RECIPES?
Holiday Roasted Brussels Sprouts
Ingredients
- 1 pound brussels sprouts, ends trimmed
- 3 Tablespoons olive oil
- ¼ teaspoon salt (you can use more or less to your taste)
- 4 slices uncooked bacon (see notes below)
- 1 cup whole pecans (see notes below)
- ½ cup dried cranberries (like Craisins)
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Cut the brussels sprouts in half lengthwise using a sharp knife and a cutting board.
- In a big bowl, mix the sliced brussels sprouts with olive oil and salt.
- Place the brussels sprouts on the lined baking sheet with the cut side down.
- Bake at 400°F for 15 minutes then flip them over for even cooking. Bake for another 10 minutes then remove.
- Line a small baking sheet with aluminum foil and lay out the bacon strips. Bake at 400°F until crispy, approximately 10-20 minutes (depending on your favorite level of crispness). Remove cooked bacon to a paper towel to drain and cool off.
- Once the brussel sprouts and bacon are done, use a separate baking sheet to roast the pecans. Turn the oven down to 350°F and bake for 5 minutes or until they’re slightly toasted.
- Chop the crispy bacon into small bits using a sharp knife and cutting board
- Gently toss the roasted Brussels sprouts, bacon bits, toasted pecans, and dried cranberries in a large bowl. Serve the dish while it’s still warm, and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can cook the bacon any way you prefer (air fryer, microwave, stovetop, etc.) I don’t think it’s a good idea to use the bagged bacon pieces here. They don’t have any crispiness and we want that for this recipe.
- You can use chopped pecans instead of whole if you prefer. Again, you can toast the pecans however you prefer, it doesn’t have to be the oven. The air fryer or stovetop is fine.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
