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!
The holidays will be here soon and these Roasted Brussels Sprouts and Asparagus with Maple Bacon and Pecans might just outshine the main course!
They’ve been on our Thanksgiving table more than once, but they’re also an impressive side dish any time of year.
How To Make Roasted Brussels Sprouts With Bacon, Asparagus & Pecans
The Perfect Fall Side Dish
I love hearty vegetable side dishes, especially at holiday time when everything needs an extra special touch.
This recipe is full of special touches that make it worth the extra prep time – asparagus tips, maple bacon, pecans, and cranberries all add incredible texture and a beautiful combination of savory flavor with just a hint of sweet.
I used reserved drippings from pastured bacon, but you could also use pastured ghee, avocado oil, or another healthy fat suitable for high heat.
I actually like this as a main course as well – for that, I double the bacon and add a sprinkle of Parmesan or feta cheese just before serving. This recipe will serve 3-4 as a main dish.
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!) Feel free to cook the bacon on the stove if you prefer.
- 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.