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+ servings

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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  • 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


  • 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!