Hello, friends! Sarah here from The Meal Craft. I’m so excited to share one of my absolute favorite dishes with you today: my incredible Brussels Sprouts with Beef, Pecans, and Cranberries. This recipe is a delightful symphony of flavors and textures, blending savory, sweet, and tangy notes into a truly spectacular side dish. Whether you’re planning a holiday feast or just want to elevate a weeknight meal, this recipe is your ticket to culinary success. Let’s make something amazing together!
Table of Contents
Why You’ll Love Brussels Sprouts with Beef, Pecans, Cranberries
You’re going to adore this unique take on Brussels sprouts. I promise! What makes this Brussels Sprouts with Beef, Pecans, and Cranberries recipe truly special is its incredible balance. You get crispy, caramelized Brussels sprouts, crunchy pecans, and the perfect pop of sweetness from the cranberries. The star, of course, is the savory depth of smoked beef bacon, which truly sets this dish apart. It’s surprisingly easy to prepare, yet it feels wonderfully gourmet, transforming a simple vegetable side into something extraordinary.
Our Secret Ingredient: Smoked Beef Bacon
Let’s talk about the magic maker in this dish: smoked beef bacon. When I first started experimenting with this recipe, I knew I wanted a hearty, savory element that packed a punch. Traditional bacon is great, but smoked beef bacon brings a wonderfully unique, robust flavor profile. It’s less fatty and offers a distinct smokiness that complements the earthy Brussels sprouts, sweet cranberries, and nutty pecans beautifully. This ingredient elevates the entire dish, making it substantial and utterly irresistible without using pork. It’s a game-changer!
Ultimate Brussels Sprouts with Beef, Pecans, Cranberries
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Slice all trimmed Brussels sprouts in half lengthwise.
- In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons of olive oil, and 1/4 teaspoon of salt. Toss everything well to ensure the sprouts are evenly coated.
- Place the seasoned Brussels sprouts on a large baking sheet, arranging them cut-side down. This helps them achieve a beautiful caramelization.
- Roast in the preheated oven at 400°F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning. The cut sides should be partially charred but not blackened.
- Line a separate baking sheet with foil. Lay the smoked beef bacon slices in a single layer on the prepared sheet.
- Bake in the preheated 400°F oven for about 20 minutes, or until the smoked beef bacon is crispy and done. You can cook the bacon at the same time as the Brussels sprouts if your oven has space.
- Once cooked, drain the smoked beef bacon of excess fat and chop it into small, bite-sized pieces.
- Line a baking sheet with parchment paper. Spread the pecans in a single layer.
- Toast the pecans in a preheated oven at 350°F (175°C) for about 5 minutes, or a bit longer, until they darken slightly and become fragrant. Keep a close eye on them, as nuts can burn quickly.
- For the best texture, briefly soak your dried cranberries. Bring a small pot of water to a boil.
- Add the dried cranberries to a medium bowl. Pour the hot water over the cranberries and let them soak for about 10 minutes.
- Drain the cranberries well after soaking. This step makes them plump and juicy!
- In a large bowl, combine the warm roasted Brussels sprouts, the warm chopped cooked smoked beef bacon, the toasted pecans, and the plumped dried cranberries.
- Toss everything together gently. The residual olive oil from the Brussels sprouts and any fats from the smoked beef bacon should be enough to lightly coat the ingredients.
- If you desire a bit more moisture or shine, you can add an optional tablespoon of olive oil and toss again. Serve your amazing **Brussels Sprouts with Beef, Pecans, and Cranberries** immediately!
Notes
- For the best results, use fresh, firm Brussels sprouts and roast at 400°F on a single layer for a crispy char. Season to taste before serving.
- Substitutions: Walnuts or almonds can replace pecans. Dried cherries or raisins can be used instead of cranberries. For a heartier dish, add seared steak, ground beef, or shredded roast beef.
- Make-Ahead & Storage: Prep components up to one day in advance. Store leftovers refrigerated for up to 3 days and reheat in a 350°F oven.
Equipment You’ll Need
Gathering your tools before you start makes cooking so much smoother. For this recipe, you’ll need just a few kitchen essentials:
- A large baking sheet (or two, to avoid overcrowding)
- A medium mixing bowl
- A small pot for soaking cranberries
- Parchment paper or foil for lining baking sheets
Ingredients
- 12 oz Brussels sprouts (ends trimmed, yellow leaves removed)
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 4 slices smoked beef bacon (cooked and chopped)
- 1 cup pecans
- 1/2 cup dried cranberries
Step-by-Step Instructions
This Brussels Sprouts with Beef, Pecans, and Cranberries recipe comes together with ease. Just follow these simple steps for a truly delicious result.
Preparing and Roasting the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- Slice all trimmed Brussels sprouts in half lengthwise.
- In a medium bowl, combine the halved Brussels sprouts, 2 tablespoons of olive oil, and 1/4 teaspoon of salt. Toss everything well to ensure the sprouts are evenly coated.
- Place the seasoned Brussels sprouts on a large baking sheet, arranging them cut-side down. This helps them achieve a beautiful caramelization.
- Roast in the preheated oven at 400°F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning. The cut sides should be partially charred but not blackened.
Cooking the Smoked Beef Bacon
- Line a separate baking sheet with foil. Lay the smoked beef bacon slices in a single layer on the prepared sheet.
- Bake in the preheated 400°F oven for about 20 minutes, or until the smoked beef bacon is crispy and done. You can cook the bacon at the same time as the Brussels sprouts if your oven has space.
- Once cooked, drain the smoked beef bacon of excess fat and chop it into small, bite-sized pieces.
Toasting the Pecans
- Line a baking sheet with parchment paper. Spread the pecans in a single layer.
- Toast the pecans in a preheated oven at 350°F (175°C) for about 5 minutes, or a bit longer, until they darken slightly and become fragrant. Keep a close eye on them, as nuts can burn quickly.
Preparing the Dried Cranberries
- For the best texture, briefly soak your dried cranberries. Bring a small pot of water to a boil.
- Add the dried cranberries to a medium bowl. Pour the hot water over the cranberries and let them soak for about 10 minutes.
- Drain the cranberries well after soaking. This step makes them plump and juicy cranberries!
Assembling the Dish
- In a large bowl, combine the warm roasted Brussels sprouts, the warm chopped cooked smoked beef bacon, the toasted pecans, and the plumped dried cranberries.
- Toss everything together gently. The residual olive oil from the Brussels sprouts and any fats from the smoked beef bacon should be enough to lightly coat the ingredients.
- If you desire a bit more moisture or shine, you can add an optional tablespoon of olive oil and toss again. Serve your amazing Brussels Sprouts with Beef, Pecans, and Cranberries immediately!
Tips for the Best Brussels Sprouts with Beef.
Getting perfect Brussels sprouts is easier than you think! Here are my top tips for this Brussels Sprouts with Beef, Pecans, and Cranberries recipe. First, ensure your sprouts are fresh and firm; remove any loose or yellow outer leaves. Don’t overcrowd the baking sheet when roasting; give them space for optimal caramelization and crispiness. Roasting at 400°F is key to achieving that lovely char without turning them mushy. Finally, taste and adjust your seasoning before serving. A little extra salt or a grind of fresh black pepper can make all the difference.
Substitutions and Variations
| Category | Substitution/Variation |
|---|---|
| Nuts | Feel free to swap pecans for walnuts or slivered almonds. Toast them the same way to enhance their flavor. |
| Dried Fruit | If you’re not a fan of cranberries, try dried cherries or golden raisins. They offer a similar sweet-tart burst. |
| Beef | While smoked beef bacon is unique, you can incorporate other beef elements. Consider adding small, seared steak bites, crumbles of seasoned ground beef, or even shredded roast beef for a heartier meal. These additions transform the Brussels Sprouts with Beef, Pecans, and Cranberries into a truly substantial dish. |
Make Ahead and Storage Tips
You can definitely get a head start on your Brussels Sprouts with Beef, Pecans, and Cranberries. Trim and halve the Brussels sprouts a day in advance and store them in an airtight container in the fridge. You can also cook and chop the smoked beef bacon and toast the pecans ahead of time. Keep these components separate until you’re ready to assemble.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the dish on a baking sheet and warm in a 350°F oven for about 10-15 minutes until heated through. This method helps the Brussels sprouts stay crispier than microwaving them.
What to Serve with Your Brussels Sprouts with Beef
This delightful Brussels Sprouts with Beef, Pecans, and Cranberries dish is incredibly versatile! For a holiday feast, it pairs beautifully with roasted turkey, ham, or prime rib. For a fantastic weeknight dinner, serve it alongside a simple roasted chicken breast, pan-seared pork tenderloin, or a juicy baked salmon fillet. It also makes a wonderful topping for creamy polenta or as a flavorful, hearty addition to a grain bowl. Don’t limit this to just special occasions; it’s perfect anytime you want a satisfying and delicious side!
Frequently Asked Questions (FAQs)
How do I get my Brussels sprouts crispy? Ensure you don’t overcrowd the baking sheet; give them space to roast rather than steam. Also, place them cut-side down initially for a great sear.
How can I reduce bitterness in Brussels sprouts? Soaking halved Brussels sprouts in cold water for 15-20 minutes before roasting can help. Also, the sweetness from the cranberries and the savory bacon in this Brussels Sprouts with Beef, Pecans, and Cranberries recipe naturally balances any bitterness.
Can I make this recipe without beef bacon? Absolutely! You can omit the bacon for a vegetarian version or use plant-based bacon alternatives. The dish will still be delicious.
How long does this dish last in the refrigerator? This dish stays fresh in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Nutrition Information
Brussels sprouts are a powerhouse of essential vitamins and nutrients, offering significant health benefits.
- Serving Size: 1 cup (estimated)
- Calories: 280
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 17g
- Dietary Fiber: 5g
- Total Sugars: 10g
- Protein: 7g
Please note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.
Conclusion
And there you have it, friends! My truly special Brussels Sprouts with Beef, Pecans, and Cranberries recipe. I adore how this dish brings together so many wonderful flavors and textures in one cozy, comforting package. It’s perfect for any occasion, from a festive holiday gathering to a simple family dinner. I hope you feel encouraged and excited to try this at home! Please drop a comment below and let me know how it turns out for you, or share your own creative twists. Happy cooking, and I can’t wait to hear from you!
