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Brussels sprouts with bacon, cranberries, and pecans

The BEST Maple Bacon Brussels Sprouts | Paleo

These roasted maple bacon brussels sprouts are the perfect sweet & savory Thanksgiving side dish. Tossed with dried cranberries & crunchy pecans, this flavorful dish will be everyone's holiday favorite!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 213kcal
Author Mary Smith


  • 2 lbs brussels sprouts halved (or quartered if they're very large)
  • 8 pieces bacon look for sugar free if doing paleo
  • ½ cup dried cranberries look for sugar free if possible
  • ½ cup pecans chopped
  • 3 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp black pepper


  • 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! 


You can make this dish ahead of time and store in the fridge until ready to reheat. Reheat      at 350 for 20 minutes!


Calories: 213kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 429mg | Potassium: 651mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1146IU | Vitamin C: 129mg | Calcium: 82mg | Iron: 2mg