The holidays are all about gathering and sharing wonderful food. But let’s be honest, sometimes planning the menu can feel a little overwhelming. Especially when it comes to the side dishes.
You want something that feels special but doesn’t take all day to make. I’ve got just the thing for you. This recipe is one of my favorite Christmas Dinner Ideas Sides because it is so simple and packed with festive flavor.
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Why You’ll Love This Recipe
First off, this dish is just beautiful. The deep green of the roasted Brussels sprouts, the rich red of the cranberries, and the toasted pecans create a colorful addition to any table. It looks like you spent hours on it.
The combination of flavors is just fantastic. You get the savory, slightly smoky taste from the turkey bacon. Then there is the earthy flavor of the Brussels sprouts, which get a little sweet when roasted.
To top it all off, the toasted pecans add a lovely crunch, and the dried cranberries provide a pop of sweetness and tartness. It’s a truly balanced dish that hits all the right notes.
It is also incredibly easy to prepare. Even if you are a beginner in the kitchen, you can successfully make this recipe. Most of the cooking time is hands off while everything roasts in the oven. This makes it one of the most reliable Christmas Side Dishes Recipes around.
This is a great option if you’re looking for standout Holiday Vegetable Side Dishes. It pairs well with turkey, ham, or roast chicken. It’s a versatile recipe that will quickly become a family favorite for any special occasion.
Ingredients
Here is what you will need to gather to make these amazing Brussels sprouts. The list is simple, and you can find these ingredients at any grocery store, especially around the holidays.
- 12 oz Brussels sprouts, ends trimmed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 4 slices turkey bacon
- 1 cup pecans
- ½ cup dried cranberries
Step By Step Instructions
Ready to get cooking? Follow these simple steps. I’ll walk you through everything, so do not worry. We’ll have this wonderful side dish ready in no time.
Step 1: Roast The Brussels Sprouts
First things first, preheat your oven to 400 degrees F. Getting the oven nice and hot is key to getting that lovely char on the sprouts.
While the oven heats up, prepare your Brussels sprouts. Make sure you trim off the tough ends and pull away any yellow outer leaves. Then, slice each sprout in half from top to bottom.
In a medium bowl, toss the halved sprouts with olive oil and salt. Make sure each piece is lightly coated. This will help them roast evenly.
Spread the Brussels sprouts on a baking sheet. Place them with the cut side facing down. This direct contact with the hot pan is what gives them that delicious, caramelized surface.
Roast them for about 25 minutes. About halfway through, or during the last 10 minutes, give them a flip. You are looking for tender sprouts with nicely browned, partially charred edges. Not black, just a deep brown.
Step 2: Cook The Turkey Bacon
You can cook the turkey bacon at the same time as the sprouts. How great is that for saving time? Line a separate baking sheet with foil for easy cleanup.
Place the turkey bacon slices in a single layer on the foil. Pop the sheet into the same 400 degree F oven. It should take about 20 minutes to get crispy. Ovens can vary, so keep an eye on it.
Once it is cooked, remove the bacon from the oven. Let it cool for a minute, then chop it into small, bite sized pieces. Set it aside for later.
Step 3: Toast The Pecans
Toasting pecans really brings out their flavor. For this step, you will want to lower the oven temperature to 350 degrees F. Or, you can do this before you start the sprouts.
Line a baking sheet with parchment paper. Spread the pecans in a single layer. Toast them for about 5 to 7 minutes. They can burn quickly, so watch them closely. They are done when they look a little darker and smell fragrant.
Step 4: Prepare The Cranberries
This little step makes a huge difference. Soaking the dried cranberries makes them plump and juicy. It adds a wonderful texture to the final dish.
Simply bring a small pot of water to a boil. Place your dried cranberries in a bowl and pour the hot water over them. Let them soak for about 10 minutes, then drain the water completely.
Step 5: Assemble Your Side Dish
Now for the fun part! In a large bowl, combine the warm roasted Brussels sprouts, the chopped turkey bacon, the toasted pecans, and the plumped cranberries.
Gently toss everything together. The olive oil from the sprouts and the natural oils from the warm bacon should be enough to coat all the ingredients. If it looks a little dry, you can add another tablespoon of olive oil. And that’s it! Your search for delicious Christmas food dinner side dishes is over.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Let the dish cool completely to room temperature first. This is important to prevent condensation in the container.
Place the leftovers in an airtight container and store them in the refrigerator. They will stay fresh for up to three days. The pecans might lose a little of their crunch, but the flavors will still be great.
To reheat, you can warm them in a skillet over medium heat for a few minutes. You could also spread them on a baking sheet and pop them in the oven at 350 degrees F until warmed through. Microwaving works too, but the texture will be softer.
Tips
Want to make this dish even better? Here are a few tips I have learned over the years. These little tricks can make a big difference.
When buying Brussels sprouts, look for ones that are bright green and firm. They should feel heavy for their size. Avoid any with yellowing leaves or black spots. Smaller sprouts are often a bit sweeter and more tender.
Do not overcrowd the baking sheet when roasting the sprouts. They need space for the hot air to circulate. If they are too crowded, they will steam instead of roast, and you will miss out on those crispy, caramelized bits.
You can prepare some components ahead of time to make holiday cooking less stressful. You can wash and trim the Brussels sprouts a day or two before. Store them in a container in the fridge. You can also toast the pecans and chop the bacon in advance. This makes assembly on the big day super quick.
Feel free to customize this recipe. You could add a drizzle of balsamic glaze or maple syrup at the end for a little extra flavor. Crumbled feta or goat cheese would also be a tasty addition. This is one of those Christmas Side Dishes Recipes that is easy to adapt.
Conclusion
So there you have it. A simple, delicious, and beautiful side dish that is sure to be a hit at your holiday gathering. This recipe proves that great Christmas Dinner Ideas Sides do not have to be complicated.
The mix of savory, sweet, and crunchy textures makes these Brussels sprouts a memorable part of any meal. I hope you and your family enjoy these fantastic Holiday Vegetable Side Dishes as much as mine does. Happy cooking!
FAQ
Can I Use Regular Bacon Instead Of Turkey Bacon?
Absolutely. Regular pork bacon will work wonderfully in this recipe. Just cook it until it is crispy, then crumble or chop it. Keep in mind that it will release more fat, so be sure to drain it well on a paper towel before adding it to the dish.
What Can I Use Instead Of Pecans?
If you are not a fan of pecans or have a nut allergy, you can easily swap them. Toasted walnuts or sliced almonds would be a great substitute. For a nut free option, try using toasted pumpkin seeds or sunflower seeds for a similar crunch.
Can I Make This Dish Ahead Of Time?
Yes, you can. You can roast the sprouts and cook the bacon a day ahead. Store them in separate containers in the fridge. When you are ready to serve, reheat the sprouts and bacon in the oven, then toss them with the toasted pecans and cranberries right before serving for the best texture.
What Main Dishes Pair Well With This Side?
This is one of the most versatile Christmas food dinner side dishes. It pairs beautifully with roasted turkey, glazed ham, roast chicken, and even a beef roast. Its balanced flavors complement a wide range of main courses without overpowering them.
Roasted Brussels Sprouts with Turkey Bacon & Cranberries
This simple and flavorful side dish features roasted Brussels sprouts, savory turkey bacon, crunchy pecans, and sweet-tart cranberries, making it a wonderful addition to any holiday meal. Easy to prepare and full of balanced flavors.
Requirements
Ingredients
Instructions
- Preheat oven to 400 degrees F. Trim ends off Brussels sprouts and remove yellow outer leaves. Slice each sprout in half.
- In a medium bowl, toss halved sprouts with olive oil and salt until lightly coated. Spread on a baking sheet, cut side down.
- Roast for about 25 minutes, flipping halfway or during the last 10 minutes, until tender and nicely browned/charred.
- While sprouts roast, line a separate baking sheet with foil. Place turkey bacon slices in a single layer.
- Cook bacon in the same 400 degree F oven for about 20 minutes until crispy. Cool, then chop into bite-sized pieces.
- Lower oven temperature to 350 degrees F. Line a baking sheet with parchment paper. Spread pecans in a single layer.
- Toast pecans for 5 to 7 minutes, watching closely until darker and fragrant.
- Bring a small pot of water to a boil. Place dried cranberries in a bowl and pour hot water over them. Let soak for 10 minutes, then drain completely.
- In a large bowl, combine warm roasted Brussels sprouts, chopped turkey bacon, toasted pecans, and plumped cranberries.
- Gently toss everything together. Add another tablespoon of olive oil if the dish looks dry. Serve immediately.
Notes
If you happen to have any leftovers, storing them is easy. Let the dish cool completely to room temperature first. Place the leftovers in an airtight container and store them in the refrigerator. They will stay fresh for up to three days.
To reheat, you can warm them in a skillet over medium heat for a few minutes. You could also spread them on a baking sheet and pop them in the oven at 350 degrees F until warmed through.
When buying Brussels sprouts, look for ones that are bright green and firm. They should feel heavy for their size. Avoid any with yellowing leaves or black spots. Smaller sprouts are often a bit sweeter and more tender.
Do not overcrowd the baking sheet when roasting the sprouts. They need space for the hot air to circulate. If they are too crowded, they will steam instead of roast, and you will miss out on those crispy, caramelized bits.
You can prepare some components ahead of time to make holiday cooking less stressful. You can wash and trim the Brussels sprouts a day or two before. Store them in a container in the fridge. You can also toast the pecans and chop the bacon in advance. This makes assembly on the big day super quick.
Feel free to customize this recipe. You could add a drizzle of balsamic glaze or maple syrup at the end for a little extra flavor. Crumbled feta or goat cheese would also be a tasty addition.
Nutrition
Calories
Sugar
Fat
Carbs
