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

Roasted Brussels Sprouts with Bacon and Balsamic

Whip up this blend of perfectly roasted garlicky Brussels sprouts, crispy bacon, tangy balsamic vinegar, tart cranberries, toasted pecans, and lusciously melted feta cheese. This easy-to-make side is perfect to serve on a holiday menu or just a normal weeknight dinner with the family.

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


  • 1 ½ lbs. Brussels sprouts
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil or avocado oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • 4 slices bacon, crisp-cooked and chopped
  • ¾ cup pecan halves, toasted*
  • ½ cup dried cranberries (we like these dried cranberries without added sugar; may substitute pomegranate seeds)
  • ¼ cup feta cheese (may substitute goat cheese or omit entirely for Whole30 and/or dairy-free)


  1. Preheat the oven to 400°F.
  2. Wash and trim Brussels sprouts. 
  3. Slice them in half from top to bottom or quarter if they’re large.
  4. Mix olive oil, balsamic vinegar, minced garlic, salt, and pepper. 
  5. Toss the oil mixture with raw sliced Brussels sprouts.
  6. Arrange on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
  7. Toss with pecans, bacon, and cranberries
  8. Top with feta. 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