Crispy Brussels Sprout Bacon Salad

Crispy Brussels Sprout Bacon Salad brings together everything you love about a cozy, hearty side dish while keeping it fresh and modern. With golden roasted sprouts, smoky bacon, toasted pecans, and sweet cranberries, this recipe delivers crunch, flavor, and balance in every bite. A drizzle of maple-balsamic dressing ties it all together, making this salad a perfect mix of savory, sweet, and tangy.

What makes this dish stand out is the unique “smashed and roasted” technique. By par-boiling and gently flattening the Brussels sprouts, they roast into irresistibly crisp bites while still staying tender inside. Tossed with bacon and pecans, this salad transforms into a flavorful, upscale addition to your table.

Interestingly, Brussels sprouts have been a fall and winter staple for centuries across Europe, often paired with rich meats or nuts. Today, this updated version keeps that tradition alive with modern flair. Serve it warm or at room temperature—it’s sure to become a favorite at holidays, gatherings, or weeknight dinners.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb Brussels sprouts, trimmed
4 slices thick-cut bacon, cooked crisp and crumbled
½ cup toasted pecans, roughly chopped
¼ cup dried cranberries
¼ cup shaved Parmesan cheese
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Smash the sprouts:
Bring a pot of salted water to boil. Add Brussels sprouts and cook for 8 minutes until just tender. Drain well, then place on the prepared baking sheet. Using the bottom of a glass, gently smash each sprout flat.

3. Roast until crisp:
Drizzle sprouts with olive oil, salt, and pepper. Roast for 18–20 minutes, flipping halfway through, until golden and crispy on the edges.

4. Make the dressing:
In a small bowl, whisk together balsamic vinegar, Dijon mustard, and maple syrup until smooth and glossy.

5. Assemble the salad:
Transfer roasted Brussels sprouts to a large serving bowl. Toss gently with bacon, pecans, and dried cranberries. Drizzle with dressing and top with shaved Parmesan before serving warm or at room temperature.

Helpful Tips to Perfect This Recipe

Smash Evenly for Crispiness: Press the Brussels sprouts with steady pressure so they’re evenly flattened. This ensures every sprout gets those irresistible golden edges.
Balance the Flavors: The salty bacon, nutty pecans, and sweet cranberries work beautifully together. Don’t skip the maple-balsamic dressing—it ties the whole salad together.
Make Ahead Friendly: Roast the sprouts and cook the bacon ahead of time. Assemble with pecans, cranberries, and dressing just before serving to keep textures fresh.

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