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Roasted brussels sprouts with bacon and pears will be your new favorite fall and holiday side dish! It’s full of savory, salty, and sweet flavors and it’s all made on one sheet pan!
For another variation of brussels sprouts with bacon, try my popular balsamic maple roasted brussels sprouts with bacon.
This post and recipe have been updated since it was originally published on 11/13/2017
Why You’ll Love Roasted Brussels Sprouts with Pears
Easy to make – This brussels sprouts side dish is all made on one sheet pan. The bacon and brussels sprouts roast together and then towards the end of the cooking time the pears get thrown onto the pan so that they can roast and caramelize.
Holiday side dish – If you’re looking for a stress-free vegetable side dish to serve this Thanksgiving or Christmas these brussels sprouts with bacon and pears are the answer. The pop of color will be a beautiful addition to your holiday meal.
Sweet and savory – The salty and savory roasted brussels sprouts and bacon pair perfectly with the sweet pears and dried cranberries. It’s a combination of flavors that will having you grabbing seconds of this side dish!
Ingredients
- Brussels sprouts – Be sure to trim the woody end off of the bottom of the brussels sprouts.
- Bacon – The salty savory bite of the bacon pairs perfectly with the sweet pears.
- Pears – Don’t use overly ripe pears or they will turn to mush during the roasting.
- Dried cranberries – Sweet, tart and chewy.
- Olive oil – The key ingredients to getting crispy brussels sprouts.
- Balsamic vinegar, maple syrup – Gives the brussels sprouts and pears a sweet caramelized flavor.
How to Make Roasted Brussels Sprouts with Bacon
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Prep the brussels sprouts then put them on a rimmed baking sheet with the chopped up bacon. Toss everything in olive oil and season with salt and pepper. Spread into a single layer and roast in the oven for 15 minutes.
Remove the baking sheet from the oven and scatter the pears on. Drizzle on the balsamic vinegar and maple syrup and toss everything together. Roast in the oven for another 10-15 minutes or until the brussels sprouts are tender and crispy.
Remove from the oven and add in the dried cranberries. Toss together and pour into a serving bowl. Finish the dish with flaky sea salt.
Substitutions and Variations
- Instead of dried cranberries, try dried cherries.
- Add toasted pecans or pepitas.
- Add cheese. Goat cheese or feta are both good options.
- Replace maple syrup with honey.
- Make it vegetarian/vegan and skip the bacon.
- Pancetta can be used in place of bacon.
Recipe Tips
- Use pears that aren’t overly ripe or a firmer variety of pear. Anjou, Bosc, Happi, pears are all good choices.
- Be sure to use enough olive oil and toss halfway through the roasting time to ensure the brussels sprouts get caramelized and crisp. The bacon will release plenty of grease, but you’ll likely still need to use some olive oil.
- Don’t crowd the brussels sprouts on the baking sheet or they’ll steam instead of roast and won’t get caramelized and crispy. Use two baking sheets if necessary.
Storage and Reheating
Storage – Roasted brussels sprouts taste best the day they are made if the crispy texture is what you’re looking for. If that isn’t a concern, this side dish will keep for 1-2 days in an airtight container in the refrigerator.
Reheating – You can eat the leftover brussels sprouts and pears cold or reheat them in the oven to retain some of the crispiness. Reheat them in a 350° F. oven on a baking sheet or under the broiler for a few minutes.
Freezing – I don’t recommend freezing. The brussels sprouts and pears will turn to mush once they’re defrosted.
More Brussels Sprouts Recipes
Did you make these roasted brussels sprouts with bacon and pears? I’d love if you’d leave a recipe rating and review below.
Roasted Brussels Sprouts with Pears, Bacon and Cranberries
Ingredients
- 4 strips bacon, cut into 1/2 inch pieces
- 1 1/2 pounds brussels sprouts, woody en trimmed and halved lengthwise
- 1 1/2 tablespoons olive oil
- Kosher salt and fresh ground black pepper to taste
- 2 pears, cored and cut into 8 wedges each
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 425° F.
- Place the halved brussels sprouts and chopped bacon onto a rimmed baking sheet and drizzle the olive oil onto them. Season with salt and pepper then toss together with your hands. Spread them into a single layer and then place them on the middle rack of the oven. Roast for 15 minutes.
- Remove the brussels sprouts from the oven and scatter on the pears. Drizzle on the balsamic vinegar and maple syrup. Use a spatula to toss them around until they're coated. Place them back into the oven to roast for another 10-15 minutes or until they're crisp and caramelized.
- Remove from the oven and add the cranberries onto the baking sheet. Toss everything together and then transfer to a serving bowl. Sprinkle with flaky sea salt and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
