christmas brussels sprouts

Christmas Brussels Sprouts with Bacon, Pecans, and Cranberries will add color and vibrancy to your holiday table!&nbsp; &nbsp;This crispy and crunchy salad might become one of your family's favorite Christmas side dishes!&nbsp;&nbsp;Dried cranberries provide a sweet contrast to the savory Brussels Sprouts.&nbsp; There is a bit of crunch from toasted pecans and chopped cooked bacon.&nbsp;&nbsp;

Brussels Sprouts with Bacon, Pecans, and Cranberries

Brussels sprouts (ends trimmed, yellow leaves removed)

olive oil

salt

bacon (cooked and chopped)

pecans

cranberries

Preheat oven to 400 F.&nbsp;

Slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.

Place Brussels sprouts on the baking sheet, cut side down.&nbsp;

Roast in the 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.

How to Roast Brussels Sprouts

Line the separate baking sheet with foil.&nbsp; Add the bacon slices in one layer.&nbsp; Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done.&nbsp; You can do it at the same time as roasting the Brussels sprouts.

Drain bacon of fat and slice the bacon into small bites.

How to Cook Bacon in the Oven

Line a baking sheet with parchment paper.&nbsp; Add pecans in one layer.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

How to Toast Pecans

For best results, briefly soak the dried cranberries in hot water.&nbsp; &nbsp;Bring a small pot of water to boil.&nbsp;&nbsp;

Add dried cranberries to a medium bowl.&nbsp; Pour hot water over the cranberries and soak them for about 10 minutes.&nbsp; Drain.

Prepare Dried Cranberries

In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries.&nbsp; &nbsp;Toss everything together.&nbsp; The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients.&nbsp; If desired, add 1 tablespoon of olive oil to mix with the salad (optional).&nbsp;

Assembly

SICILIAN CHILLI GARLIC BRUSSELS SPROUTS

garlic

red chilli flakes

onion

brussels sprouts (cut in half lengthways (small-medium))

sea salt flakes

black pepper

balsamic vinegar

pine nuts

raisins

capers

wholegrain mustard

parsley (chopped)

Heat one tablespoon of oil in a large frying pan (or a large shallow sauté pan) on medium. Add garlic, chilli and onion. Sauté for 4-5 until onion is caramelized. Remove onto a plate and return the pan to heat.

Add the remaining oil to the pan and increase heat to medium-high. Add brussels sprouts cut side down, salt and pepper. Let them cook undisturbed for 5-6 minutes until they start to char. Toss them with a wooden spoon and continue cooking for 3 minutes until they are glazed and browning all over.

Reduce heat to medium. Add balsamic vinegar to deglaze the pan. Mix well. Add the caramelized onion mix, pine nuts, raisins, capers and mustard. Mix well. Cook for a further 2 minutes until heated through.

Remove from heat and garnish with fresh parsley. Serve hot.

Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets is a great recipe for a cold Winter night! It&#039;s also a perfect and festive side dish for the holidays, such as Thanksgiving and Christmas. This recipe is healthy, vegetarian, gluten-free, and packed with fiber!

Winter Vegetable Salad with Butternut Squash, Brussels Sprouts, and Beets

Brussels sprouts ((raw, ends trimmed, yellow leaves removed))

salt (to taste)

butternut squash

beets

pecan halves

honey (or brown sugar)

Preheat oven to 375  F.  Line the baking sheet with parchment paper.

Trim ends of Brussels sprouts and remove yellow leaves.  Slice all Brussels sprouts in half. 

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. 

Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. Roast them longer if you&#39;d like a softer texture. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

Preheat oven to 375 F.  Line the baking sheet with parchment paper.

In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine.  Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.

Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

How to Roast Butternut Squash

Add 2 beets to a medium-sized saucepan filled with water.  Bring to a boil.  Boil the beets on medium heat, half-covered (allowing some heat to escape), for about 30 or 40 minutes until soft (depending on the size of the beets).  Remove from heat.

Using a large spoon or a ladle, carefully remove beets from hot water.  Let them cool.  When completely cooled, peel the beets and then dice them into small cubes.

How to Cook Beets

Preheat the oven to 350 F.   Line a baking sheet with parchment paper.  Spread pecans in a single layer.

Toast the pecans for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.  

Note: Pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward. 

Combine 1 cup of balsamic vinegar + 1/4 cup of honey or brown sugar in a medium pan and cook it down, regularly stirring.  The mixture should reduce by about half.  Consistency should be thick enough to coat the back of the spoon but should not be overly thick.

Balsamic Glaze

In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, diced cooked beets, toasted pecans, and dried cranberries.

Drizzle with the balsamic glaze without mixing it with the salad.

IMPORTANT NOTE: If making this salad ahead, drizzle the balsamic glaze only right before serving, for presentation purposes. Otherwise, the salad might look dark and not as colorful.

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