Gone are the days of soggy brussels sprouts however it has been really nice to see brussels sprouts making a comeback. They really fell out of favor 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 flavor keeping in all of the goodness while maintaining their firmness giving them a great texture.
This is a perfect side dish to enjoy with almost any roast dinner. Although, there’s something about these sweet vegetables paired with chicken and turkey dinners that works extremely well. By adding honey to the brussels sprouts you get 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
Over a medium high heat cook your bacon on the stove using 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 has cooked and slightly crispy remove he pan from the heat so it can cool slightly. Remove the bacon from the pan and place it to one side.
Turn the heat down on the stove and place the pan back over the heat. Next, add the bacon and honey and let them melt together. As they melt, scrape up any of the bacon goodness stuck to the bottom of the pan. This process is called deglazing, and will help lift all those little bits of flavor that have cooked onto the bottom of the pan, adding them right into the melted honey butter. Once everything has melted and the pan has been deglazed, remove it from the heat and season with salt and pepper to taste. Finally, give everything a good stir and place the pan 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 by preheating the oven to 400°F (200°C/Gas Mark 6).
- On the stovetop, over medium-high heat, cook the bacon in a sauté pan. Now, I know you can cook bacon in an air fryer or grill it, but we want all that lovely bacon fat.
- Once the bacon is cooked and slightly crispy, remove the pan from the heat and allow it to cool slightly. Remove the bacon from the pan and place it to one side.
- Turn the heat down on the stove and place the pan back over the heat. Add the honey to the bacon fat and let it melt together. As it melts, scrape up any of the bacon goodness from the bottom of the pan. This process is called deglazing, and it helps lift all those little bits of flavour stuck to the bottom of the pan, adding them to the melted honey butter.
- Once everything has melted and the pan has been deglazed, remove it from the heat. Season with salt and pepper to taste, then place it to one side.
- Wash the Brussels sprouts, cut off any stalks, and cut them in half.
- Chop the bacon into small pieces.
- If your pecans are whole, break them into smaller pieces. You should be able to do this easily by hand.
- Place the Brussels sprouts, cranberries, bacon, and pecans into the baking dish.
- Pour over the melted honey butter and mix everything together, making sure the vegetables are coated really well.
- Place the baking dish into the preheated oven and cook for 30 minutes, or until the Brussels sprouts are cooked through and look golden and crispy. Halfway through the cooking time, I recommend giving everything 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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