As the holiday season approaches, many look forward to hearty meals with family and friends. One dish that has become a staple at festive gatherings is a delicious medley of Brussels sprouts, enhanced by the smoky richness of beef bacon, the crunch of pecans, and the sweet-tart brightness of cranberries, all tied together with a luscious balsamic glaze. This recipe not only showcases the versatility of Brussels sprouts but also balances flavors and textures beautifully, making it a crowd-pleaser that elevates any holiday meal.
Why you’ll love this dish
This dish stands out for its unique combination of flavors and textures. The savory crunch of roasted Brussels sprouts pairs perfectly with the smoky flavor of beef bacon. Meanwhile, toasted pecans add an irresistible nuttiness, and dried cranberries lend a lovely pop of sweetness. The balsamic glaze ties everything together, delivering that perfect tangy finish that keeps everyone coming back for more.
"This side dish was a hit at our Thanksgiving dinner! Everyone loved the sweet and savory combination."
Not only is this dish a feast for the taste buds, but it also looks stunning on the table, making it as visually appealing as it is delicious.
How it comes together
Creating this side dish is a straightforward process, where each component complements the others. You’ll start by roasting the Brussels sprouts until they’re tender and caramelized. Then, while the sprouts are cooking, you can crisp up the beef bacon and toast the pecans. Once everything is ready, you toss it all together with the cranberries and glaze for the ultimate flavor punch.
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
What you’ll need
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup beef bacon, chopped
- ½ cup pecans, halved or chopped
- ½ cup dried cranberries
- ¼ cup balsamic glaze (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Fresh cranberries can be substituted for dried, but they’ll need to be cooked separately as they are tart and will need sweetening.
Step-by-step instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for about 20 minutes, tossing halfway through, until they are golden brown and tender.
- While the Brussels sprouts are roasting, cook the chopped beef bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add the pecans and toast for about 2 minutes, stirring constantly, until they’re fragrant.
- Once the Brussels sprouts are cooked, toss them in a large serving bowl with the crispy beef bacon, toasted pecans, dried cranberries, and balsamic glaze.
Best ways to enjoy it
Serve this dish warm as a standout side for any holiday meal, especially alongside roasted meats like turkey or beef. It also pairs well with mashed potatoes or a creamy casserole. For a complete meal, consider serving it with quinoa or a fresh salad to balance the richness.
Storage and reheating tips
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to retain moisture and warm them in a skillet over low heat. Alternatively, you can place them in the microwave for a quick reheat. If you’d like to freeze leftovers, separate the components first. The Brussels sprouts and pecans may not retain their texture well after thawing.
Helpful cooking tips
For optimal flavor, consider roasting the Brussels sprouts longer to achieve a deeper caramelization. If you want extra crunch, sprinkle some additional toasted pecans on top just before serving. Timing is key—make sure your beef bacon is crispy before adding it to the dish for that delightful texture contrast.
Creative twists
Feel free to customize this recipe based on your preferences. Swap out the pecans for walnuts or hazelnuts for a different nutty flavor. You can also replace the balsamic glaze with a maple syrup or honey drizzle for a sweeter twist. Adding crumbled feta or goat cheese can also enhance the dish with a creamy touch!
FAQ
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time—just roast the Brussels sprouts, cook the beef bacon, and toast the pecans. Mix everything together just before serving to keep the texture fresh.
What if I don’t like Brussels sprouts?
If Brussels sprouts aren’t your favorite, consider substituting with green beans or asparagus—both will work well with the other ingredients!
How can I make this vegetarian?
Omit the beef bacon and use olive oil to sauté the dish. For smokiness, consider adding smoked paprika or using a plant-based bacon alternative.
Brussels Sprouts with Beef Bacon and Pecans
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for about 20 minutes, tossing halfway through, until they are golden brown and tender.
- While the Brussels sprouts are roasting, cook the chopped beef bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- In the same skillet, add the pecans and toast for about 2 minutes, stirring constantly, until they’re fragrant.
- Once the Brussels sprouts are cooked, toss them in a large serving bowl with the crispy beef bacon, toasted pecans, dried cranberries, and balsamic glaze.
