Gone are the days of soggy brussels sprouts. It is really nice to see brussels sprouts making a comeback. They really fell out of favour for so many years. This roasted brussels sprouts recipe though is packed full of goodness and when cooked right taste amazing
For this recipe we are going to be roasting them. Cooking them this way just enhances the flavour keeping in all of the goodness while maintaining their firmness giving them a great texture.
I have found that this is a perfect side dish to enjoy with any roast chicken or turkey dinner. There is something about sweet vegetables with chicken and turkey dinners that works so well. And by adding the honey to the brussels sprouts it will give you all of that sweet goodness.
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What you will need for the roasted brussels sprouts
Tools
- Ovenproof baking dish around 8×8 is size. Something like this one would be nice.
- Saute pan. A small one will work well.
- Knife
- Cutting board
Ingredients for roasted brussels sprouts
- Brussels sprouts
- Streaky bacon
- Pecans
- Dried cranberries.
- Runny honey
- Butters
- Sea salt
- Black pepper
How to make the roasted brussels sprouts
Begin with preheating the oven to 400F, 200C, gas mark 6
Prep
On the stovetop with a medium high heat cook your bacon in a saute pan. Now I know you can cook bacon in an air fryer or grill it but we want the bacon fat.
Once the bacon is cooked and slightly crispy remove he pan from the heat so it can cool slightly. Remove the bacon from the pan and place to one side.
Turn the heat down on the stove and place the pan back over the heat. Add in the bacon and the honey. Let those melt down, as they melt scrape any bacon goodness from the bottom of the pan. This is called deglazing, it is so that all of the flavour burnt to the pan comes off and it added to the melted honey butter. Once melted and deglazed remove the pan from the heat season it with salt and pepper to taste, then place it to one side.
Wash your brussels sprouts, cut of any stalks and cut them in half. Chop the bacon into small pieces. If your pecans are whole break them into pieces, you should be able to do this by hand.
Place the brussels sprouts, cranberries, bacon and pecans into the baking dish.
Pour over the melted honey butter and mix it into the vegetables so that everything is coated really well.
Roasting
Place into the preheated oven for 30 minutes or until the brussels sprouts are cooked. It should looked golden and crispy. Half way through the cook time I would recommend giving it all a good stir. Although this isn’t necessary so if you forget don’t worry.
Remove from the oven and serve.
I hope that you enjoy these brussels sprouts a much as myself and my family do. Let me know below.
Roasted brussels sprouts with bacon, cranberry, and pecans
These amazing brussels sprouts are packed full of goodness and flavour. From the salty bacon to the tart cranberries and sweet honey. What could be a better side dish.
Ingredients
- 580g Brussels Sprouts
- 4 Bacon rashers. (streaky bacon)
- 85g (2/3 cup) Dried cranberries
- 75g (3/4 cup) Pecan halves
- 100g (1/3 cup) Runny Honey
- 150g (1/2 cup) Butter
- Salt and pepper to taste
Instructions
Begin with preheating the oven to 400F, 200C, gas mark
- On the stovetop with a medium high heat cook your bacon in a saute pan. Now I know you can cook bacon in an air fryer or grill it but we want the bacon fat.
- Once the bacon is cooked and slightly crispy remove he pan from the heat so it can cool slightly. Remove the bacon from the pan and place to one side.
- Turn the heat down on the stove and place the pan back over the heat. Add in the bacon and the honey. Let those melt down, as they melt scrape any bacon goodness from the bottom of the pan. This is called deglazing, it is so that all of the flavour burnt to the pan comes off and it added to the melted honey butter.
- Once melted and deglazed remove the pan from the heat season it with salt and pepper to taste, then place it to one side.
- Wash your brussels sprouts, cut of any stalks and cut them in half.
- Chop the bacon into small pieces.
- If your pecans are whole break them into pieces, you should be able to do this by hand.
- Place the brussels sprouts, cranberries, bacon and pecans into the baking dish.
- Pour over the melted honey butter and mix it into the vegetables so that everything is coated really well.
- Place into the preheated oven for 30 minutes or until the brussels sprouts are cooked. It should looked golden and crispy. Half way through the cook time I would recommend giving it all a good stir.
- Remove from the oven and serve immediately.
Notes
This recipes calls for dried cranberries, you could use fresh although I haven't tried it myself. I would probably recommend reducing the amount used as they are quite tart.
I would love to know how that goes if you do try using fresh., please let me know in the comments.
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