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Roasted Brussel Sprouts with Pecans, Bacon, and Cranberries — Delicious winter veggies roasted to perfection and then drizzled with honey and balsamic vinegar. This is the perfect side dish for the holiday season. One of my all time favorite veggies here lately is roasted brussel sprouts. Earlier this year, I shared with you my Honey Butter Roasted Brussel Sprouts and now, I am sharing another great way to make this hearty winter veggie. What really sets this dish off and makes it the perfect holiday side dish are the fresh cranberries I used. Because they are fresh cranberries, they are a little tart, but pairs well with the sweetness of the honey. If you want it sweeter, I would suggest using dried cranberries, but I liked the combination of the tart and sweet flavor combined.  This recipe is very simple and does not require a lot of time or energy put into it. So let me show you how easy it is to make. Start by slicing the ends off of your brussels and splitting them in half. Lay them cut side down on a sheet pan lined with parchment paper and add a whole bag of cranberries to the tray as well. Drizzle with olive oil and season with salt and pepper. Roast in a 400 degree oven for 25 minutes. While the veggies are roasting, cook a 12 ounce pack of bacon until crispy. Chop up and set aside. Once the veggies are done roasting, remove from the oven. Sprinkle the bacon over the top and add in 1 cup of chopped pecans. Mix together well. Drizzle over two tablespoons of honey and 2 tablespoons of balsamic vinegar. Place back in the oven for 10 minutes. Mix together and serve to your guests! I told you it was a simple and easy to make. Not a lot of fuss, which is my favorite kind of side dish to serve. Here are a few of my other favorite side dishes for the holidays
Looking for More Side Dish Recipes?Here are more Side Dish recipes:
Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Ingredients
Instructions
Nutrition Information:Yield:6Serving Size:1Amount Per Serving: Calories: 444Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 56mgSodium: 1007mgCarbohydrates: 17gFiber: 4gSugar: 10gProtein: 21g Why are my roasted brussel sprouts not crispy?If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
Should I par boil brussel sprouts before roasting?Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.
How do you get the bitterness out of roasted brussel sprouts?but we do know that salt takes down the bitterness of Brussels sprouts. It's not entirely clear how or why salt counters bitterness, but it does. Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.
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Balsamic roasted brussel sprouts with cranberries and pecans
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