Roasted brussels sprouts with bacon and dried cranberries on a white serving platter

Roasted Brussels Sprouts with Bacon and Balsamic

Prep: 15 minsCook: 25 minsTotal: 40 mins
Servings: 8-10 servings 1x


  • 1 ½ lbs. Brussels sprouts
  • 2 cloves garlic, minced
  • 3 Tbsp. olive oil or avocado oil
  • 1 Tbsp. balsamic vinegar
  • ¼ tsp. salt
  •  tsp. black pepper
  • 4 slices bacon, crisp-cooked and chopped
  • ¾ cup pecan halves, toasted*
  • ½ cup dried cranberries (may substitute pomegranate seeds)
  • ¼ cup feta cheese (may substitute goat cheese or omit entirely for Whole30)


  1. Preheat oven to 400.
  2. Wash and trim Brussels sprouts, slice them in half from top to bottom or quarter if large.
  3. Mix together olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss with Brussels sprouts.
  4. Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
  5. Toss with pecans, bacon, and cranberries. Top with feta.
  6. Serve warm.


To toast the pecans: In a small skillet over medium-low heat add the pecans and toss every minute or so for about 5-7 minutes or until pecans give off a nutty aroma. Watch closely as they can burn easily.

Nutrition Information

  • Serving Size: 1/10 of recipe (~1/2 cup)
  • Calories: 171
  • Fat: 12g
  • Sodium: 150mg
  • Carbohydrate: 13g
  • (Fiber: 3g
  • Sugar: 6g)
  • Protein: 5g


© The Real Food Dietitians

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