Roasted Brussels sprouts with bacon and cranberries makes for the perfect healthy and flavorful side dish. This easy recipe will take you no time to make and pairs perfectly with your favorite protein.
Roasted Brussels Sprouts with Bacon and Cranberries
Hello crispy Brussels sprouts, smoky bacon, tangy balsamic vinegar, and sweet cranberries! I see you in all of your deliciousness!
If you have never tried roasting Brussels sprouts, let me tell you, you are missing out. Once they are roasted, the sprouts get perfectly crispy and adding in the bacon, cranberries, and balsamic takes things over the top.
This is a gorgeous side dish is perfect for the holiday season or as a weeknight dinner side dish that pairs well with just about any protein.
Roasted Brussels Sprouts Ingredients
Brussels Sprouts: If you have never tried Brussels sprouts before, roasting them is the way to go. They become slightly crispy and perfectly delicious.
Balsamic Vinegar: Balsamic vinegar is a delicious addition to these Brussel sprouts. It reduces and becomes slightly sweet once the Brussels sprouts are roasted.
Bacon: Brussels sprouts and bacon go together like peanut butter and jelly. The smoky flavor of bacon works so well with the veggies.
Dried Cranberries: The addition of dried cranberries to these sprouts adds the perfect touch of sweetness.
How to Make These Easy Roasted Brussels Sprouts with Bacon and Cranberries
Step One: First start by preheating your oven to 425 degrees and line a baking sheet with parchment paper.
Step Two: Next, combine the Brussel sprouts, balsamic vinegar, oil, and bacon in a mixing bowl. Toss everything together until the sprouts are covered in vinegar and oil.
Step Three: Transfer the bacon and Brussel sprouts to a sheet pan. Place the Brussel sprouts cut side down on the pan and roast for 20 minutes, flipping halfway through. The brussel sprouts should be browned and tender yet still a little firm.
Step Four: Once the Brussels sprouts are done roasting, transfer them to a serving bowl and toss them with the dried cranberries. Serve and enjoy!
Tips, Tricks, and Frequently Asked Questions
- Need to make this recipe vegetarian? Leave out the bacon and use an extra half tablespoon of oil.
- Want to cut down on the sugar? Use juice sweetened cranberries.
- Serving suggestions. These sprouts are perfect paired with just about any protein. Some of my favorite options are roasted chicken, pork, or fish.
More Delicious Vegetable Recipes
- Sheet Pan Harvest Roasted Vegetables
- Oven Roasted Cauliflower with Tahini Sauce
- Whole30 Roasted Breakfast Potatoes
- Fall Harvest Salad with Maple Mustard Vinaigrette
- Roasted Butternut Squash
- Honey Mustard Roasted Brussels Sprouts
- Perfectly Roasted Sweet Potatoes
Roasted Brussel Sprouts with Balsamic, Bacon, and Cranberries
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1/2 pound brussel sprouts, cut into halves
- 2 tbsp avocado or olive oil
- 2 tbsp balsamic vinegar
- 1 slice bacon cut into smail strips
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 c dried cranberries
Method
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Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
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Combine all of the ingredients in a mixing bowl except the cranberries and toss until the brussel sprouts are well coated in the vinegar and oil.
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Pour out the bacon and brussel sprouts mixture onto the sheet pan. Place the brussel sprouts cut side down on the ban. Roast for 20 minutes, flipping halfway through. The brussel sprouts should be browned and tender yet still a little firm.
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Once the brussel sprouts are done roasting, toss them with the dried cranberries and serve immediately.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
