The best roasted Brussels sprouts recipe – with asparagus tips, maple bacon, pecans, & cranberries. An amazing side dish that’s full for flavor and sure to please even those that are not fans of sprouts. Perfect for your holiday table!
Christmas dinner will be here soon and these Roasted Brussels Sprouts and Asparagus with Maple Bacon and Pecans might just outshine the main course!
How To Make Roasted Brussels Sprouts With Bacon, Asparagus & Pecans
The Perfect Fall Side Dish
But this Christmas version is even more amazing and is full of special touches – asparagus tips, maple bacon, pecans, and cranberries all add incredible texture and a beautiful combination of savory flavor with just a hint of sweet.
If it’s not holiday time, this dish will still impress dinner guests any time of year!
I used reserved drippings from pastured bacon (aka: liquid gold), but you could also use pastured ghee or another healthy fat suitable for high heat (Download my free guide to healthy fats)
This Brussels sprouts recipe is the perfect veggie dish for your holiday table, but I actually like it as a main course as well. I’d increase the bacon to a pound and add a sprinkle of Parmesan or feta cheese just before serving.
Tips For Making Roasted Brussels Sprouts
- Leftovers will only last for a day or so. Also, remember that the texture will change and it will be hard to reheat with the cranberries stirred in.
- If you don’t have pecans, cashew or walnuts would be a great substitute
- To serve this as a main dish, double the bacon and sprinkle with Parmesan or Feta cheese just before serving.
Roasted Brussels Sprouts & Asparagus with Maple Bacon & Pecans
- 6 Tbsp reserved bacon drippings or pastured ghee, melted
- 2 pounds Brussels sprouts stems removed and cut in half (or quartered if large)
- 12 ounces asparagus spears tips only (chop the stems and add them to salads if you don't want to discard them!)
- 2 Tbsp pure maple syrup divided
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 1/2 pound uncured pastured bacon cut into 1" pieces.
- Sea salt to taste
- Preheat oven to 400 degrees.
- Spread Brussels sprouts evenly across two rimmed baking sheets, then massage with melted bacon drippings. Salt generously and roast for 10 minutes.
- Add the asparagus tips to the pans with the Brussels, stir gently with a spatula, and cook for another 5 minutes. Remove pans from oven and turn heat up to 425 degrees.
- While oven is heating, combine the cooked Brussels and asparagus onto a single pan. Add the pecans and cranberries, then drizzle with 1 1/2 Tbsp of the maple syrup, stirring with a spatula to coat all evenly. Add more salt if needed.
- Wipe the second pan down and spread the bacon pieces evenly across it. Sprinkle generously with sea salt and cook for 12-14 minutes or until it reaches the color you like. (Note: If you're using thinner slices of bacon, cooking time will be much shorter!)
- Once bacon is cooked, strain the drippings and reserve for another use. Use a pastry brush to brush the remaining 1/2 Tbsp maple syrup across the cooked bacon pieces. Add more salt if needed, then stir the browned maple bacon to the mixture on the first pan. Toss all and serve immediately.
Serves 8 as a side or 4 as a main.