Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese
Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese is the perfect side dish this fall and winter season. Fancy enough to serve at your holiday party but easy enough to make on a weeknight, this side dish recipe is super versatile.
Made from six simple ingredients, this side dish recipe comes together quickly. The roasted Brussels sprouts are tossed with toasted pecans, cooked and crumbled bacon, tart dried cranberries and creamy goat cheese. I can guarantee this addictive combination won’t last long.
Looking for more side dish recipes? Try my Carrot Cake Roasted Carrots, Crispy Sweet Potatoes with Tahini Dressing, or my Roasted Butternut Squash and Brussel Sprout Salad.
Why You’ll Love This Recipe
- It’s made from simple, healthy ingredients.
- It comes together in 30-40 minutes.
- It’s super versatile and can be served alongside several proteins. Like this Marry Me Meatloaf or this Pan Roasted Maple Dijon Chicken recipe.
Recipe Ingredients
- Brussels Sprouts – You’ll need 14 ounces of Brussels sprouts for this recipe. Remove the ends and quarter or halve them based on size. Cooking time will vary based on size.
- Avocado Oil – This recipe calls for avocado oil to roast the Brussels sprouts.
- Seasoning – Season the Brussels sprouts with a pinch of kosher salt and cracked black pepper before roasting.
- Bacon – You’ll need 5-6 slices of center cut bacon for this recipe. Pan fry the bacon and once it’s cool you can crumble it into small pieces. Option to reserve a drizzle of the bacon grease to roast the Brussels sprouts.
- Pecans – This recipe calls for toasted pecan pieces. Simply add the pecan pieces to a nonstick skillet and place them over medium heat. Once the pecan pieces are warm and fragrant remove them from the stovetop.
- Dried Cranberries – You’ll need dried cranberries for this recipe.
- Goat Cheese – This recipe calls for crumbled goat cheese. Option to use shaved parmesan instead.
Substitutions
- If you don’t like toasted pecans, you can use toasted walnuts, pine nuts or almonds instead.
- Swap shaved parmesan cheese for the goat cheese if you prefer.
- Option to use pomegranate arils or raisins in place of the cranberries.
How to Make this Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese Recipe
Step 1: Prepare and roast Brussels sprouts according to directions.
Step 2: Add cooked and crumbled bacon to the baking tray.
Step 3: Add the dried cranberries to the tray.
Step 4: Add the toasted pecan pieces to the tray.
Step 5: Toss it all together and add it to a serving platter.
Step 6: Top with crumbled goat cheese and serve warm.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Frequently Asked Questions
No! Simply remove the ends and wash them well. Then quarter or halve them based on size.
Yes! However, I would only add the toasted pecan pieces and cheese once you’re ready to serve.
Technically, yes. However, it is best enjoyed immediately and when it is hot / warm.
It adds extra flavor to the Brussels sprouts.
Other Vegetable Side Dishes You’ll Love this Fall
- Roasted Butternut Squash and Brussels Sprout Salad
- Roasted Vegetable Salad
- Carrot Cake Roasted Carrots
- Maple Butter Roasted Acorn Squash
Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese
Equipment
- 1 baking tray
- 2 nonstick skillets
Ingredients
- 14 ounces Brussels sprouts, remove ends, wash & dry. Then halve or quarter based on size.
- 2 tablespoons avocado oil, to roast the sprouts
- pinch kosher salt, to season the sprouts
- few turns cracked black pepper, to season the sprouts
- 5-6 slices center cut bacon, cook and crumble. Option to reserve a drizzle of grease for roasting the Brussels sprouts
- ½ cup pecan pieces, toasted
- ½ cup dried cranberries
- 1-2 ounces goat cheese, crumbled
Instructions
How to Make this Recipe
- Preheat the oven to 400 degrees. Grab a baking tray and set it aside.
Roast the Brussels Sprouts
- Add the prepared Brussels sprouts to a baking tray. Drizzle with avocado oil and season with a pinch of kosher salt and cracked black pepper. Toss until well coated. (option to add a drizzle of the bacon grease to the Brussels sprouts before roasting.) Roast for 20-25 minutes. Cooking time will vary slightly based on size.
Assemble
- Once the Brussels sprouts are lightly browned and tender, pull them from the oven. Next, add the cooked and crumbled bacon to the tray, followed by the toasted pecan pieces and dried cranberries. Toss together until well combined.Add everything to a serving dish and top with the crumbled goat cheese. Serve warm and enjoy.
8 Comments on “Brussels Sprouts with Bacon, Pecans, Cranberries and Goat Cheese”
Can you substitute bacon for canadian bacon?
Sure! You can use whatever you enjoy!
These were delicious! I didn’t change a thing. I did drizzle a little bacon grease on the sprouts before baking them, as you suggested. My family asked me to bring the dish again to our Thanksgiving gathering. I’ll need to triple the recipe for that!!
I am so glad you enjoyed, Glenda!! Thank you for the review!
This is my favorite brussels sprouts recipe! I left out the bacon and it couldn’t have been better. I try not to have bacon too often.
I am so glad you enjoyed it!
Made these Brussels sprouts for dinner tonight. They were a hit! Everyone loved the sweet and savoury addition of the cranberries and bacon. I will be making this again for my extended family to enjoy this coming Thanksgiving!
So glad you enjoyed it! Thank you for the review!