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Brussels Sprouts with Bacon, Pecans, Cranberries, and Panettone Croutons

Looking for a unique and delicious recipe? These roasted Brussels sprouts are a great side dish to serve at your next holiday gathering. With crispy bacon, roasted pecans, dried cranberries, and Panettone croutons, it's the perfect blend of sweet and savory.


  • 12 oz. Brussels sprouts

  • 1 loaf of Farm to Market Panettone

  • 1 cup pecan halves

  • 1/2 cup dried cranberries

  • 5 slices of bacon

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt


  1. Preheat the oven temperature to 350ºF.

  2. On a baking sheet, spread the pecans out in a single layer.

  3. Roast in the oven for 5 minutes or until they are fragrant and slightly darker in color.

  4. Cut the Panettone into 3/4" - 1" cubes and spread them out on a baking sheet.

  5. Bake until the cubes are golden brown, about 10 - 15 minutes. Be sure to watch your oven since cooking times will vary depending on how large your cubes are.

  6. Once the Panettone croutons are removed from the oven, raise the oven temperature to 400ºF.

  7. Slice the Brussels sprouts in half and place them in a medium bowl. Add olive oil and salt and toss until the Brussels sprouts are evenly coated.

  8. Place the Brussels sprouts on a baking sheet, cut side down.

  9. Roast in the oven for 15 - 20 minutes, then flip the Brussels sprouts and roast for another 5 - 10 minutes. The cut sides of the sprouts should be charred but not blackened.

  10. Place the dried cranberries into a medium bowl and cover them with hot water. Let them soak for 10 minutes and then drain off all of the liquid.

  11. Place the bacon in a large frying pan over medium heat.

  12. Flip the bacon strips as needed until they reach the desired crispness, about 8 - 12 minutes.

  13. Drain the bacon fat and cut the strips into small chunks.

  14. In a large bowl, combine the roasted Brussels sprouts, Panettone croutons, chopped bacon, roasted pecans, and cranberries.

  15. Toss until everything is well combined.

Tip: The olive oil on the Brussels sprouts and the fat from the bacon should be enough to naturally coat all of the ingredients. If you prefer more, you slowly drizzle in 1 additional tablespoon of olive oil while tossing the ingredients together.


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