The holiday season calls for dishes that wow, and these Brussels Sprouts with Bacon, Pecans, and Cranberries are guaranteed to steal the show. This recipe takes the humble sprout to a whole new level—crispy, savory, and perfectly balanced with just a touch of sweetness.

The secret? A dash of my signature Ali in the Valley Essence Seasoning and a drizzle of truffle olive oil. It’s a simple upgrade that makes a world of difference!

Ingredients

• 12 oz Brussels sprouts, ends trimmed, yellow leaves removed
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 4 slices bacon, cooked and chopped
• 1 cup pecans
• ½ cup dried cranberries
• ½ tablespoon truffle olive oil
• ½ teaspoon Ali in the Valley Essence Seasoning

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil and salt, then spread them evenly on the baking sheet. Roast for 15-20 minutes, until they’re golden and crispy.
3. While the sprouts roast, cook your bacon until crispy. Chop it into bite-sized pieces.
4. In a large bowl, combine the roasted Brussels sprouts, bacon, pecans, and dried cranberries.
5. Drizzle with truffle olive oil and sprinkle with Ali in the Valley Essence Seasoning. Toss everything together and serve warm.

This dish is perfect for any holiday spread or even as a side for your weeknight dinners. It’s quick, easy, and packed with flavor. Plus, the vibrant mix of green, red, and golden hues makes it look as good as it tastes!

Pair this dish with:
Cornish hens or Sweet Potatoes & Apples for a holiday feast that your guests will rave about.

I’m Ali in the Valley. Let’s get to it!