Loaded Holiday Brussels Sprouts
Sweet, savory, crispy-tender, oven-roasted Brussels sprouts tossed in a sweet balsamic dressing and loaded with crunchy toppings like bacon and pecans deliver holiday vibes. Save this recipe for Thanksgiving and Christmas, or enjoy it anytime the mood hits.
We were trying to figure out a way to make the holidays more cheerful but at the same time keep it somewhat healthy. Loading up nutritionally intense Brussels sprouts with pecans and maple syrup sounded interesting.
The nuttiness from the pecans and tartness from the cranberries were deliciously balanced with maple syrup. Not enough to make it syrupy, mind you. Just enough for a slight sweetness that made the sprout’s bitterness absolutely perfect.
Why Brussels Sprouts Work for the Holidays
We love roasted Brussels sprouts! The vibrant green cheers up any boring dinner, and adding bacon makes everything better. The cranberries add tartness, and the pecans add crunchy nuttiness. The textures and depth of flavor will make your guests think you went to chef school.
How to Make Loaded Holiday Brussels Sprouts
- Fry the bacon and season the sprouts in the bacon grease.
- Roast the sprouts until lightly charred, toast the pecans separately, and sauté the shallot and garlic.
- Add the maple syrup, balsamic vinegar, and Dijon mustard, and cook until it becomes a light glaze. Toss the roasted Brussels sprouts in the glaze, sprinkle the bacon, pecans, and cranberries on top, and serve.
Recipe Notes
- Please don’t use maple-flavored pancake syrup for this recipe because it is usually too sweet.
- Add ¼ teaspoon of cayenne to the salt and pepper for a pleasant touch of heat.
Make-Ahead and Storage Instructions
Cool the sprouts, glaze, and toppings first. Then store them in separate airtight containers for 3-4 days. Bring the glaze to room temperature and reheat the Brussels sprouts in an air fryer or oven. Toss the sprouts in the glaze, and add the bacon, pecans, and cranberries. Enjoy.
Store leftovers in an airtight container for 3-4 days. If you need to freeze them, they will lose some of their crispness. However, they’ll last a good 3-4 months in a freezer bag.
Menu Ideas for Roasted Brussels Sprouts
A roast turkey, mashed potatoes and gravy, green bean casserole, cranberry sauce, and cornbread dressing or biscuits make a wonderful Thanksgiving spread.
For Christmas, baked ham or prime rib, scalloped potatoes, and soft bread rolls are fantastic. A pitcher of eggnog or coquito is our drink of choice.
More Vegetable Sides Perfect for the Holidays
- Baked Acorn Squash
- Honey-Glazed Carrots
- Sweet Potato Casserole
- Balsamic Baked Brussels Sprouts
- Oven-Roasted Corn on the Cob
By Imma
Loaded Holiday Brussels Sprouts
Ingredients
- 2 pounds (900g) Brussels sprouts, trimmed and halved
- 5-6 slices thick-cut bacon
- ¾ teaspoon (4g) kosher salt, more to taste if needed
- ½ teaspoon (1-2g) black pepper
- 1-2 tablespoons (15-30g) olive oil, as needed
- ½ cup (50g) roughly chopped pecans
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced (about 1½ teaspoons)
- 2 tablespoons (30g) pure maple syrup
- 1½ tablespoons (23g) balsamic vinegar
- 1 teaspoon (5g) Dijon mustard
- ⅓ cup (42g) dried cranberries
- 1 teaspoon (2g) minced thyme, optional for finishing
Instructions
- Heat the oven to 425°F (220°C).
- Cook the bacon until crisp. Turn the heat off, transfer it to a paper-towel-lined plate, and reserve 1-2 tablespoons of the bacon fat.
- Toss the halved Brussels sprouts with the reserved bacon fat, salt, and black pepper. Add as little olive oil as needed to coat them lightly.
- Arrange the sprouts CUT-SIDE DOWN on a large sheet pan with enough room to roast rather than steam.
- Roast for about 20-25 minutes, until the cut sides are deeply caramelized and the sprouts are tender.
- While they roast, toast the pecans separately until fragrant. Set aside.
- Drizzle a little olive oil in a skillet and heat it over medium heat, soften the shallot, then add the garlic briefly. Stir in maple syrup, balsamic vinegar, and Dijon. Cook just long enough to make a glossy glaze.
- Toss the hot roasted Brussels sprouts lightly with the glaze.
- Crumble the bacon and fold it in or sprinkle on top of the sprouts. Add the toasted pecans and dried cranberries. Finish with fresh thyme if desired and serve immediately.
Tips & Notes:
- Trim off the woody stems and cut the sprouts in half so they have a flat surface for better browning.
- Dry the sprouts completely before cooking for crispier results.
- For the air fryer, toss the sprouts in the oil and seasonings, then air fry at 350-375℉ (180-190℃) for around 15 minutes.
Wow!!! The maple balsamic glaze is fantastic.