Brussels Sprouts are the new “it” vegetable and Brown Sugar Brussels Sprouts With Bacon And Cranberries will be your new go-to recipe. Brussels Sprouts, bacon and cranberries are coated in a sweet and tangy brown sugar glaze and roasted to perfection in just 25 minutes. An easy recipe for a vegetable side dish!
Brown Sugar Brussels Sprouts Recipe
The Brussels sprouts of years gone by gave this cruciferous vegetable a bad name. Cooked until they were a dingy green color, overly soft and smushy, this cute little vegetable was not well loved by many. But fast forward to today and Brussels sprouts have had a renaissance!
Roasted Brussels sprouts taste so different than the boiled sprouts of my childhood. Add in brown sugar and bacon that roast together in the oven and the result is glazed Brussels sprouts that taste almost like eating candy!
Candied Brussels Sprouts with Bacon and cranberries roast together in the oven in a brown sugar Dijon glaze with a touch of red pepper flake heat. Just toss and roast. It doesn’t get much easier or more delicious that that!
Brussels have become a most beloved vegetable side dish and, trust me when I say, Roasted Brussels Sprouts with Brown Sugar are the perfect addition to your holiday recipe line up.
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Brussels Sprouts FAQ’s
Are Brussels sprouts good for you?
Yes, Brussels sprouts are good for you because they:
- Are high in fiber
- Contain vitamins
- Contain minerals
- Provide antioxidants
- Can improve blood sugar
- Can decrease inflammation
What do Brussels sprouts taste like?
Brussels sprouts can be a bit bitter to the taste. When cooked properly they take on a sweet nutty flavor.
Can Brussels sprouts be eaten raw?
Yes, Brussels sprouts can be eaten raw in a salad. Simply thinly slice them so they become shredded and toss them in your salad or make a Brussels sprouts salad.
Swirls of Flavor Recipe Tips
- Dark brown sugar or light brown sugar will work well in this recipe
- Make with your favorite nut
- Use turkey bacon
- Add your favorite dried fruit
Ingredients you will need to make this recipe
- packed brown sugar
- Dijon mustard
- crushed red pepper flakes
- Brussels sprouts
- dried cranberries
- chopped pecans
Brussels Sprouts Recipes
Let’s give Brussels sprouts the attention they deserve with more recipes for this vegetable side dish.
Smashed Brussels Sprouts With Crispy Prosciutto will be your new go-to side dish recipe for special occasions! Smashed sprouts are roasted with two cheeses and then topped with crispy prosciutto for the ultimate side dish recipe!
Have you tried Sheet Pan cooking yet? It’s so easy when everything cooks together on one pan! Be sure to try Sheet Pan Balsamic Chicken Dinner. Chicken thighs, Brussels sprouts and sweet potatoes roast together in a balsamic honey sauce with just a hint of heat.
You’ll be right in style when you serve this raw Cranberry Brussels Sprouts Salad with Orange Marmalade Vinaigrette! So delicious and good for you at the same time…..and right on trend! The sprouts are thinly sliced and when tossed in the orange marmalade vinaigrette along with the cranberries, oranges and almonds, you get just the right amount of texture, crunch and bursts of flavor.
The same flavor combination as the Brussels Sprouts Salad above, Roasted Cranberry Orange Brussels Sprouts caramelize the sprouts when roasted in the oven. Flavored with orange and studded with cranberries, our roasted Brussels sprouts recipe will become a holiday staple.
Brussels Sprouts are the new "it" vegetable and Brown Sugar Brussels Sprouts With Bacon And Cranberries will be your new go-to recipe. Brussels Sprouts, bacon and cranberries are coated in a sweet and tangy brown sugar glaze and roasted to perfection in just 25 minutes. An easy recipe for a vegetable side dish!
Preheat oven to 425F.
Combine melted butter, brown sugar, Dijon and red pepper flakes until blended.
Toss brown sugar mixture with Brussels sprouts, cranberries, pecans and chopped bacon until evenly coated.
Arrange in baking dish and roast 25 minutes or until Brussels sprouts are tender.
Toss and serve.
Makes 4 servings.
First Published: December 21, 2018… Last Updated: November 13, 2020