Loaded Holiday Brussels Sprouts

Sweet, savory, and perfectly crispy-tender, these oven-roasted Brussels sprouts are tossed in a sweet balsamic dressing and topped with crunchy pecans and crispy bacon for an irresistible flavor combination. A festive addition to your Thanksgiving and Christmas menus, this easy side dish is delicious enough to enjoy all year long!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 309kcal

Author Imma

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.

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.

Nutrition