Description
A delicious and savory side dish featuring Brussels sprouts sautéed with crispy bacon, crunchy pecans, and sweet cranberries, perfect for Thanksgiving.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
- In the same skillet, add the Brussels sprouts and olive oil. Sauté for about 5-7 minutes until they start to brown.
- Add the cooked bacon, pecans, and cranberries to the skillet. Stir to combine.
- Season with salt and pepper to taste.
- Transfer the mixture to a baking dish and roast in the oven for 15-20 minutes until the Brussels sprouts are tender.
- Serve warm as a side dish for Thanksgiving.
Notes
- For a vegetarian version, omit the bacon.
- Feel free to add other nuts or dried fruits as desired.
- This dish can be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sauté and Roast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg