Roasted Brussels Sprouts With Bacon And Pecans Recipes
BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES
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.
Provided by Julia
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 F.
- Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
- Place Brussels sprouts on the baking sheet, cut side down.
- Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
- 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.
- Drain bacon of fat and slice the bacon into small bites.
- Line a baking sheet with parchment paper. Add pecans in one layer.
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
- For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
- Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
- 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).
Nutrition Facts : Calories 407 kcal, Carbohydrate 23 g, Protein 7 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 312 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
BRUSSELS SPROUTS WITH BACON AND PECANS
Make and share this Brussels Sprouts With Bacon and Pecans recipe from Food.com.
Provided by DuChick
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim Brussels sprouts.
- With tip of knife, cut an X in base of each.
- Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat.
- Reduce heat; simmer 8 to 10 minutes or until tender.
- Meanwhile, cook bacon until crisp in medium skillet.
- Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet; cool.
- Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
- In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
- Gradually stir into bacon drippings mixture.
- Drain Brussels sprouts; place in serving bowl.
- Add hot bacon dressing mixture; toss gently.
- Crumble bacon over Brussels sprouts.
- Sprinkle with pecans.
- If desired, add salt to taste.
Nutrition Facts : Calories 132.1, Fat 8.4, SaturatedFat 2.3, Cholesterol 9.2, Sodium 259.1, Carbohydrate 11.5, Fiber 3.7, Sugar 4.8, Protein 4.9
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