This Holiday Roasted Brussels Sprouts recipe gives you tender, roasted brussels sprouts with the perfect sweet and salty flavor with a nice pecan crunch!
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.