If you’re looking for more ways to add brussels sprouts to your table, try making our roasted brussels sprouts with bacon, shaved brussels sprouts salad, or whole roasted brussels sprouts with garlic. It just wouldn’t be the holidays without ’em! Simply chop the vegetables and bacon, drizzle them with maple syrup, and pop them in the oven. Halfway through, add the rest of the veggies, cranberries, and pecans and roast until they’re golden brown and crispy. It’s mostly hands-off cooking time so you can prepare the rest of your holiday menu while the oven does all the work. Since it’s all made on one pan, clean-up is a breeze. We don’t use any oil because the bacon releases enough to cook the veggies. For a vegetarian version of this dish, use veggie bacon but add a tablespoon of olive oil to coat the veggies.
The vegetables: brussels sprouts, carrots, red onion, and garlic. Maple syrup – only pure maple syrup will do here. Fresh herbs, salt, and pepper – we use fresh thyme and rosemary, but feel free to use other herbs like oregano or sage if you prefer. Bacon – we don’t use any added oil to the vegetables because once the bacon starts to cook, it releases enough oil to cook the veggies properly. Cranberries – for a festive pop of color and tartness because nothing says Christmas quite like cranberries. Pecans – pecans offer great texture and a warm nutty crunch. Walnuts also taste nice in this recipe.
For an easy weeknight meal, pair them with a crockpot roast chicken or parmesan-crusted chicken and enjoy the leftovers for lunch the next day.
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