Brussels sprouts have been on our family Thanksgiving table as long as I can remember. This healthy thanksgiving side is made extra delicious with the addition of salty bacon (yes, bacon can be a part of a healthy balanced life!), sweet dried cranberries- and, if you want a little extra crunch, some walnuts, as well.
It’s easy enough to make or prep ahead and pop in the oven when the turkey is resting, as it only takes around 30 minutes in the oven. Warning: your kids might come begging for bacon (maybe speaking from experience, over here!).
I love tossing the sprouts in garlic powder, cumin and a hint of chili powder before roasting, but if you want a sweeter flavor profile, swap the chili powder for cinnamon (cumin-cinnamon is one of my favorite flavor combinations!). Enjoy!
Bacon Cranberry Brussels Sprouts Serves 6-8 as a side
2 lb brussels sprouts, halved or quartered (depending on size)
1 tbsp avocado oil (more as needed)
1/4 tsp sea salt
1/4 tsp garlic powder
1/2 tsp cumin
pinch chili powder
1/2 cup dried cranberries
1/4 cup chopped walnuts (optional)
6 pieces bacon, cooked and crumbled
Preheat oven to 375.
Toss sprouts with oil (start with 1 tsbp, add enough to coat), garlic powder, cumin and a pinch of chili powder. Spread evenly on a baking sheet.
Roast in oven for 30-35 minutes, tossing once until sprouts are crispy and fork-tender.
Let cool slightly and toss with cranberries and bacon. For an extra crunch, add a handful of walnuts before serving. Serve warm.
