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Roasted Brussels Sprouts with Toasted Pecans and Dried Cranberries

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  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Dive in a flavorful blend of roasted Brussels sprouts, crunchy pecans, and sweet-tart cranberries. This side dish will enhance any meal with its combination of textures and tastes, and the savory bacon provides an irresistible richness. Whether it’s for a family dinner or a holiday feast, this dish will win everyone’s hearts!


  • 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • 4 slices bacon, cooked and chopped
  • 1 cup pecans
  • ½ cup dried cranberries


Roasting the Brussels Sprouts

  1. Preheat your oven to 400°F.
  2. Slice the Brussels sprouts in half.
  3. In a medium-sized bowl, combine the halved Brussels sprouts, olive oil, and salt. Toss to coat evenly.
  4. Spread the Brussels sprouts on a baking sheet, cut side down.
  5. Roast for about 25 minutes, turning them over in the last 5-10 minutes to ensure even browning.

Toasting the Pecans

  1. Line a baking sheet with parchment paper and arrange the pecans in a single layer.
  2. Toast in the oven at 350°F for about 5 minutes, or until they become darker in color.

Preparing the Dried Cranberries

  1. Bring a small pot of water to a boil.
  2. Add the dried cranberries to a medium bowl and pour the hot water over them. Soak for 10 minutes and then drain.

Assembling the Salad

  1. In a large bowl, combine the roasted Brussels sprouts, toasted pecans, and soaked dried cranberries.
  2. Toss everything together, adding an extra tablespoon of olive oil if desired.


  • Slicing the Brussels sprouts uniformly ensures they roast evenly.
  • Don’t skip turning the Brussels sprouts for even browning.
  • Soak the cranberries to enhance their flavor and soften their texture.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 10 g
  • Sodium: 300 mg
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 20 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 6 g
  • Cholesterol: 15 mg