We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A magical Thanksgiving side dish featuring Brussels sprouts, bacon, cranberries, and candied pecans that will have your guests begging for seconds.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Line a baking sheet with parchment paper.
In a pan, combine brown sugar and maple syrup, heating until bubbling.
Stir in pecans, cinnamon, cayenne, and vanilla until well-coated.
Spread on the baking sheet and refrigerate for 20 minutes to harden or freeze for 10 minutes.
Preheat your oven to 400°F (204°C) and line another baking sheet with foil.
Slice the Brussels sprouts in half and place them in a large bowl.
Cook the bacon until crispy and drain on a paper towel.
Pour the bacon grease over the Brussels sprouts, season with salt, and stir until coated.
Spread the Brussels sprouts on the baking sheet and roast for 30 minutes or until crispy.
Once done, toss them in a bowl with the crushed bacon, cranberries, and candied pecans.
Drizzle with olive oil and maple syrup, then mix it all together.
For extra spice, add more cayenne pepper to the candied pecans.
Ensure the Brussels sprouts are evenly coated with bacon grease for optimal flavor.
How do I prepare Brussels sprouts with bacon, cranberries, and candied pecans?
To prepare Brussels sprouts with bacon, cranberries, and candied pecans, start by lining a baking sheet with parchment paper. Make the candied pecans by heating brown sugar and maple syrup in a pan until bubbling, then stir in pecans, cinnamon, cayenne, and vanilla. Spread the mixture on the baking sheet and refrigerate to harden. Preheat your oven to 400°F (204°C) and prepare the Brussels sprouts by halving them. Cook the bacon until crispy, then combine the Brussels sprouts with bacon grease, salt, and roast for about 30 minutes. Finally, toss the roasted Brussels sprouts with the crushed bacon, cranberries, and candied pecans, drizzle with olive oil and maple syrup, and mix well.
Can I make Brussels sprouts with bacon, cranberries, and candied pecans gluten-free?
Yes, you can easily make Brussels sprouts with bacon, cranberries, and candied pecans gluten-free. Just ensure that the bacon you use is gluten-free and check the labels on your maple syrup and any other ingredients to confirm they are gluten-free. This dish is naturally gluten-free and can be enjoyed by those with gluten sensitivities.
What can I substitute for bacon in Brussels sprouts with cranberries and pecans?
If you're looking for a bacon substitute in Brussels sprouts with cranberries and pecans, consider using smoked tempeh or coconut bacon for a plant-based option. Both alternatives will provide a similar smoky flavor. You can also use a bit of liquid smoke to add depth if you prefer a vegetarian or vegan version.
How should I store leftover Brussels sprouts with bacon, cranberries, and candied pecans?
To store leftover Brussels sprouts with bacon, cranberries, and candied pecans, place them in an airtight container and refrigerate. They will stay fresh for up to 3 days. When reheating, you can use an oven or skillet to maintain their crispiness, rather than a microwave, which may make them soggy.
What dishes pair well with Brussels sprouts with bacon, cranberries, and candied pecans?
Brussels sprouts with bacon, cranberries, and candied pecans pair wonderfully with roasted turkey, glazed ham, or a savory stuffing for Thanksgiving. They also complement creamy mashed potatoes or a light salad, making them a versatile side dish for any festive meal.
