Brussels Sprouts with Bacon, Pecans, and Cranberries

Brussels Sprouts with Bacon, Pecans, and Cranberries

from juliasalbum.com
40 min
4 servings

Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table!   This crispy and crunchy salad might become one of your family's favorite Christmas side dishes!  Dried cranberries provide a sweet contrast to the savory Brussels Sprouts.  There is a bit of crunch from toasted pecans and chopped cooked bacon.  

Ingredients

  • 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 4 slices bacon (cooked and chopped)
  • 1 cup pecans
  • 1/2 cup dried cranberries

Directions

  1. 1

    Preheat oven to 400 F. 

  2. 2

    Line the separate baking sheet with foil.  Add the bacon slices in one layer.  Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done.  You can do it at the same time as roasting the Brussels sprouts.

  3. 3

    Line a baking sheet with parchment paper.  Add pecans in one layer.

  4. 4

    For best results, briefly soak the dried cranberries in hot water.   Bring a small pot of water to boil.  

  5. 5

    In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries.   Toss everything together.  The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients.  If desired, add 1 tablespoon of olive oil to mix with the salad (optional).