Go Back

Crispy Brussels Sprouts with Cranberries, Pecans and Garlic Aioli Recipe

It has a great flavor combination of saltiness, sweetness, creaminess, crispiness, and tanginess.
5 from 7 votes
Print Pin
Course: Appetizer, Side Dish
Cuisine: American
Keyword: brussel sprouts, side dish, thanksgiving, holiday, christmas, cranberries, balsamic vinegar, bacon
Prep Time: 10 minutes
Cook Time: 40 minutes
Author: Rika Livingston


Crispy Brussels Sprouts:

  • 1.5 pounds Brussel Sprouts
  • 3 tbsp olive oil
  • 1/2 tsp sea salt (use more according to your taste)

Garlic Aioli:

  • 1/2 cup Mayonaisse
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • ½ tbsp minced garlic

Other Ingredients:

  • 1/4 cup candied pecans use more or less according to your liking
  • 2 tbsp dried cranberries (chopped) - use more or less according to your liking
  • 2 slices crispy bacon (chopped) - use more or less according to your liking
  • ½ tsp balsamic vinegar

Optional Ingredients:

  • 1-2 tbsp Crumbled Blue Cheese or Gorgonzola
  • black pepper to taste


Oven Roasted Brussel Sprouts:

  • Preheat the oven to 400°F
  • Trim/clean the Brussels sprouts, then cut them in half.
  • In a large bowl, toss Brussel Sprouts with olive oil, salt and a pinch of pepper. Stir to coat thoroughly.
  • Transfer the Brussel Sprouts to a baking sheet and roast for about 30 minutes. Be sure to keep shaking the pan every 5 minutes for even browning.
  • Increase the temperature to 450°F and continue roasting until the outer leaves are browned and crispy, another 7-10 minutes.

To make Garlic Aioli:

  • In a medium bowl, whisk in mayonnaise, lemon juice, oil and garlic until well combined. Seasoned with pepper if needed. Cover and refrigerate for at least 30 minutes before serving.

To Serve:

  • Transfer the cooked Brussel Sprouts to a large appetizer bowl or plate. Drizzle the balsamic over the roasted sprouts, then sprinkle on the dried cranberries, pecan and bacon. Top with crumbled blue cheese and 2 tablespoons of garlic aioli (or use more according to your taste).
  • Serve warm and enjoy!
DID YOU MAKE THIS RECIPE? DON'T FORGET TO SHARE!Mention @poshjournalblog and use the hashtag #poshjournalrecipes!