Roasted Brussels Sprouts with Bacon, Walnuts and Dried Cranberries

Roasted Brussels Sprouts with Bacon, Walnuts and Dried Cranberries
WOW! This side dish is so simple, yet impressive in appearance and taste! Easy prep ad easy clean-up earn it a stress-free rating in any kitchen.

Family-friendly & Fabulously Festive

Enjoy an easy, fabulous & festive cold-weather side dish during the week or as beautiful addition to your holiday table. The taste combination of the roasted Brussels sprouts with the crunchy walnuts, smokey bacon, and sweet cranberries will have everyone clamoring for more! It also looks pretty on the table, a plus if you’re hosting a buffet-style gathering.


There’s not a lot to this recipe. It’s easy-peasy, starting with the prep. For quick clean-up, line a rimmed baking pan with aluminum foil. Prep the sprouts by cutting off the stem, removing the outer leaves, and cutting them in halves. 

Brussels sprouts
Trim and halve the Brussels sprouts

Kitchen Hack #1: Cutting raw bacon

Use a kitchen scissor (my preference) or a sharp knife and cut the bacon into small pieces.  Kitchen hack: It’s much easier to work with cold bacon than bacon at room temp!  Combine the sprouts, bacon, dried cranberries, walnuts, seasoning, and oil in a medium bowl. Gently stir to cover all the ingredients thoroughly.  

Raw bacon and cooking shears
Cut the bacon into pieces

Kitchen Hack #2: Correct oil for roasting

Kitchen hack: Resist the temptation to use olive oil in recipes where the oven temp is higher than 350˚F – it will smoke!  That’s why the recipe calls for canola oil. Vegetable oil works great, too but stay away from olive oil.

Mixture on baking pan - raw
Spread the mixture onto a foil-lined baking pan

Bringing it all together

Pour the mixture onto the lined baking pan and place in a preheated 400˚F oven and let bake for 20-25 minutes. I like stirring them up about halfway through, but it’s not required. You want the spouts to be beautifully caramelized and the bacon cooked.

mixture on baking pan - baked
Bake for 20-25 minutes

Take care not to overcook; no one wants to eat burnt walnuts! The cranberries will get a little charred; that’s fine. They will still deliver a bite of sweetness. Enjoy!


Roasted Brussels Sprouts with Bacon, Walnuts and Dried Cranberries

Recipe by Jane BruceCourse: Vegetable, SidesCuisine: AmericanDifficulty: Easy


Prep time


Baking Time



Brussels sprouts take on a festive flavor when roasted with bacon, walnuts, and cranberries perfect for holiday entertaining.   Quick prep and easy clean-up make this a fun and easy way to get your veggies during the week


  • 1 pound brussels sprouts (approx 15 sprouts depending on size)

  • 1/4 cup canola oil

  • 1/2 pound bacon (6-8 slices), chopped – RAW

  • 1 cup walnuts

  • 1/2 cup dried cranberries

  • salt and pepper to taste

  • Optional: crushed red pepper flakes


  • Prep: Preheat the oven to 400˚F. Clean and trim the Brussels sprouts and cut them in half. Chop or cut the bacon into small pieces. Line a baking sheet pan with aluminum foil.
  • Place the sprouts, bacon, walnuts, and cranberries in a medium bowl. Add oil and stir until well coated. Pour mixture onto the foil-lined pan and season with salt, pepper, and crushed red pepper, to taste.
  • Bake for 20-25 minutes or until brussels sprouts begin to brown.


  • Dried Cranberries: substitute raisins or dried apricots
  • Walnuts: substitute almonds, pecans, pistachios, or pine nut
  • Canola oil: Vegetable oil can be used.  Do not use olive oil, it will smoke!
  • Zhoosh it up by adding a sprinkle of crushed red pepper before serving

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