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Brussels Sprouts with Beef
Sarah

Ultimate Brussels Sprouts with Beef, Pecans, Cranberries

This incredible recipe for Brussels Sprouts with Beef, Pecans, and Cranberries is a delightful symphony of savory, sweet, and tangy flavors and textures. It's a spectacular side dish perfect for holiday feasts or elevating a weeknight meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounce 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

Equipment

  • large baking sheet
  • medium mixing bowl
  • small pot
  • Parchment Paper
  • foil

Method
 

Preparing and Roasting the Brussels Sprouts
  1. Preheat your oven to 400°F (200°C).
  2. Slice all trimmed Brussels sprouts in half lengthwise.
  3. 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.
  4. Place the seasoned Brussels sprouts on a large baking sheet, arranging them cut-side down. This helps them achieve a beautiful caramelization.
  5. 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
  1. Line a separate baking sheet with foil. Lay the smoked beef bacon slices in a single layer on the prepared sheet.
  2. 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.
  3. Once cooked, drain the smoked beef bacon of excess fat and chop it into small, bite-sized pieces.
Toasting the Pecans
  1. Line a baking sheet with parchment paper. Spread the pecans in a single layer.
  2. 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
  1. For the best texture, briefly soak your dried cranberries. Bring a small pot of water to a boil.
  2. Add the dried cranberries to a medium bowl. Pour the hot water over the cranberries and let them soak for about 10 minutes.
  3. Drain the cranberries well after soaking. This step makes them plump and juicy!
Assembling the Dish
  1. 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.
  2. 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.
  3. 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

Tips & Tricks
  • 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.