These Maple Bacon Brussels sprouts with Cranberries and Pecans are the perfect sweet and savory side dish to take to all of your holiday festivities!

These Maple Bacon Brussels sprouts are one of the first recipes I put together back when I started on my paleo journey! It’s simple and perfect for the holidays (or any time of year, really). I’ve seen a bunch of similar ones floating around Instagram this week in preparation for the holidays, but in my opinion, you can never have too many renditions!

I made this for Friendsgiving last night, and it was a hit! Even people who said they have never liked roasted brussels sprouts liked them. WINNING! The first step is to toast the pecans lightly, followed by pre-cooking the bacon. Step # 3 is what makes this dish so amazing…the brussels get baked in the leftover bacon fat. The sweetness from the maple syrup and the cranberries + the savory/salty bacon is seriously to die for.

Speaking of bacon, I always get mine from Butcher Box! It is the best sugar free bacon I’ve ever had. Whole30 friendly, too!

This is a refined-sugar free, grain and dairy free side dish that the entire family will love. To keep it refined sugar free, make sure to look for sugar free bacon and cranberries. If you don’t care about this, use whatever bacon/Craisins you have on hand. It will be delicious either way. Happy Thanksgiving week, friends!

Looking for some other holiday side dishes? Check out my Creamy Whole30 Mashed Potatoes, “Cheesy” Broccoli Casserole, or Cauliflower Rice Stuffing!

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Bacon Maple Brussels Sprouts with Pecans & Cranberries {Paleo}

A sweet and savory paleo side dish the entire family will love. Perfect for holiday gatherings!
5 from 3 votes
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Ingredients

  • 2 bags brussels sprouts , (about 2 lbs) - halved (or quartered if they're very large)
  • 1 pack bacon, look for sugar free if doing paleo
  • 1/2 cup dried cranberries, look for sugar free if doing paleo
  • 1/2 cup pecans, chopped
  • 3 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions
 

  • Toast chopped pecans in the oven at 350 for 5-7 mins while you prepare the other ingredients. Once they are done, bump oven temp up to 400. 
  • Place bacon on a large rimmed baking sheet lined with parchment paper. Bake the bacon for 12-13 minutes until crisp. Remove and set aside to drain. 
  • Meanwhile, add chopped brussels sprouts, maple syrup, olive oil, salt, and pepper to a large bowl and toss to coat. 
  • Add the brussels sprouts to the pan with the leftover bacon fat. Toss to combine. Bake for 20-25 minutes until cooked through and browned. Break up the bacon pieces into bits. When the brussels sprouts are done, add dried cranberries, toasted pecans, and bacon bits and stir. Enjoy!