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.

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.

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.

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.

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.