Roasted Brussels Sprouts with Turkey Bacon, Toasted Pecans & Cranberries – Crispy, Colorful & Holiday-Perfect

When the holidays roll in and my kitchen smells like cinnamon, citrus, and roasting veggies, I always make room for one festive side that steals the spotlight. These roasted Brussels sprouts are caramelized at the edges, tossed with crisp turkey bacon, buttery toasted pecans, and jewel-bright cranberries. A whisper of maple and balsamic makes everything glisten. It’s cozy, colorful, and wonderfully crowd-pleasing—just the kind of side that makes the table feel complete.

Think of this as a “greatest hits” holiday side dish: the sprouts are tender with crisp, golden edges; the turkey bacon brings savory crunch; the pecans add buttery richness; and the cranberries offer a pop of tart-sweet sparkle. It’s simple enough for a weeknight and special enough for Thanksgiving or Christmas dinner. Pin it now and thank yourself later when guests ask for seconds.

Why You’ll Love It

• Festive & vibrant: The mix of greens, ruby cranberries, and glossy pecans looks stunning on any holiday table and drives saves for “Christmas side dishes.”
• Crispy yet tender: High-heat roasting creates beautifully caramelized, golden sprouts with a tender interior—exactly what Pinterest searchers love in “roasted vegetable recipes.”
• Balanced flavors: Savory turkey bacon, nutty pecans, and sweet-tart cranberries make each bite indulgent yet balanced.
• Make-ahead friendly: Roast the sprouts and cook the turkey bacon ahead; finish with toppings before serving.
• Holiday-ready: Naturally gluten-free and easy to scale for a crowd—perfect for “Thanksgiving sides” and “Christmas side dishes.”

Time Needed

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 1 lb Brussels sprouts, ends trimmed and halved
• 2 tablespoons olive oil
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 4 slices turkey bacon, cooked crisp and chopped
• 1 cup pecan halves
• ½ cup dried cranberries
• Optional maple-balsamic finish: 1 tablespoon balsamic vinegar + 1 tablespoon maple syrup

Step-by-Step Instructions

1. Preheat & prep Heat the oven to 400°F. Line two sheet pans with parchment for easy cleanup. Pat the halved sprouts dry so they roast up crisp instead of steaming.
2. Season the sprouts Toss Brussels sprouts with olive oil, salt, and pepper. Arrange cut-side down on the first sheet pan for deep, caramelized edges and a gorgeous golden color.
3. Roast to perfection Roast for 20–25 minutes, flipping during the last 5–10 minutes until the cut sides are deeply browned and the centers are tender.
4. Crisp the turkey bacon & toast pecans While the sprouts roast, lay turkey bacon on the second sheet pan and bake 12–15 minutes until crisp. During the final 5 minutes, scatter pecans on the same pan to lightly toast and become fragrant. Chop the bacon once cool.
5. Plump the cranberries (optional) For extra juiciness, cover cranberries with hot water for 5–10 minutes, then drain well. This gives them a soft, luscious bite and a bright sheen.
6. Toss & finish Add roasted sprouts to a warm bowl. Fold in chopped turkey bacon, toasted pecans, and cranberries. If using, stir together balsamic and maple and drizzle over everything. Taste and add a pinch of salt if needed.

Variations to Try

• Orange-Rosemary Glow: Add 1 teaspoon finely chopped rosemary and a little orange zest for a fragrant, holiday-market vibe.
• Nut-Free Crunch: Swap pecans for roasted pumpkin seeds to keep the texture without nuts.
• Savory Heat: Add a pinch of red pepper flakes for gentle warmth that plays beautifully with the sweet cranberries.
• Extra Glossy: Double the maple-balsamic for a stickier, more indulgent glaze that looks ultra “Pin-worthy.”

Tips from Chef Emma

• Roast cut-side down to achieve those deeply caramelized, crispy edges.
• Use two sheet pans so the sprouts and turkey bacon can cook simultaneously—holiday efficiency!
• Toast the pecans briefly; it intensifies their buttery aroma and keeps them crunchy.
• Plumping dried cranberries in hot water makes them glossy and soft—little jewels in every bite.
• Finish with a light maple-balsamic drizzle for restaurant-style sheen and sweet-savory balance.

Nutrition Info per Serving

• Serving Size: about 1 cup
• Calories: 320
• Carbohydrates: 24g
• Sugars: 10g
• Fat: 22g
• Protein: 9g
• Sodium: 340mg

Frequently Asked Questions

• Can I make this ahead for Thanksgiving?
  Yes. Roast sprouts and cook turkey bacon a day ahead. Rewarm on a sheet pan at 350°F for 10–12 minutes, then add toasted pecans, cranberries, and the maple-balsamic just before serving.
• Can I use fresh cranberries?
  You can, but they’re quite tart. If using fresh, sauté briefly with a teaspoon of maple syrup until just soft and glossy.
• How do I keep the pecans crunchy?
  Toss them in right before serving and avoid storing them with the dressed sprouts.
• Is this gluten-free?
  Yes—no flour or gluten-based ingredients here. Always check your turkey bacon and balsamic labels to be sure.
• Can I skip the maple-balsamic?
  Absolutely. The dish is delicious without it, but the drizzle adds a lovely sheen and flavor balance that photographs beautifully for Pinterest.

Final Thoughts

Golden, crisp, and beautifully balanced, these Brussels sprouts with turkey bacon, pecans, and cranberries bring sparkle to any celebration. They’re simple to make, striking to serve, and reliably devoured. Save this recipe to your Side Dishes board so it’s ready for your next holiday feast!

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