Brussels Sprouts, Bacon, Chestnuts, Pecans & Cranberries

Brussels Sprouts with Bacon, Chestnuts & Cranberries

Brussels Sprouts, Bacon, Chestnuts, Pecans & Cranberries

Course brussels sprouts, chestnuts, gluten/dairy free, Side Dish

Cuisine American

Keyword brussels sprouts gluten free

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 370kcal

Ingredients

6 cups Brussels Sprouts trimmed
2 tbsp Avocado Oil
6 slices Organic Bacon diced
Sea Salt & Black Pepper to taste
1/2 cup Pecans
1 jar French Chestnuts whole
1 cup Dried Cranberries unsweetened

Instructions

Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
Place the Brussels sprouts in a large bowl and drizzle with oil. Add the diced bacon, pecans and whole chestnuts. Toss well and transfer to the baking sheet and sprinkle with salt and pepper. Roast for 40 minutes.
Remove from oven and top with dried unsweetened cranberries.

Notes

Vegetarians & Vegans: Omit bacon or use coconut bacon.

More Carbs: Add chopped sweet potato or butternut squash.

Nut-Free: Top with toasted pumpkin seeds instead of pecans.

Leftovers: Keeps well for 3 to 4 days in the fridge.

[click_to_tweet tweet="Rich and meaty #French chestnuts compliment this #BrusselsSprouts #glutenfree side dish & goes very well with #Thanksgiving #turkey " quote="Common in Europe and available in the US Sept through February, Chestnuts are lower in fat and calories than most nuts & rich in B6, thiamine, iron, riboflavin, vitamin C and magnesium. Give them a try! " theme="style3"]

Nutrition