A delicious balance of savory, sweet, and tangy flavors! Crispy turkey bacon, toasted pecans, and dried cranberries make these roasted Brussels sprouts a perfect side dish for weeknight dinners or holiday gatherings.
Ingredients
- ¾ cup pecans, chopped
- 4 slices turkey bacon
- 2 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- ¼ cup dried cranberries
Instructions
- Toast the pecans: Preheat oven to 350°F and line a baking sheet with parchment paper. Spread the chopped pecans on the sheet and toast for about 6 minutes. Remove and set aside.
- Cook the turkey bacon: While the pecans toast, cook the turkey bacon in a skillet over medium heat for about 5 minutes per side, or until crisp. Set aside to cool, then chop into bite-sized pieces.
- Roast the Brussels sprouts: Increase oven temperature to 425°F. Place the halved Brussels sprouts on a parchment-lined baking sheet, toss with avocado oil, and arrange cut-side down. Roast for about 20 minutes, until tender and caramelized.
- Prepare the dressing: Whisk the balsamic vinegar and maple syrup together in a small bowl.
- Combine everything: Transfer the roasted Brussels sprouts to a serving bowl. Season with salt and pepper, then drizzle with the balsamic-maple dressing and toss to coat.
- Finish and serve: Add the chopped turkey bacon, toasted pecans, and dried cranberries. Toss gently and serve warm.
Tip: For extra caramelization, make sure the Brussels sprouts are arranged in a single layer with their cut sides facing down.
