Holiday Roasted Brussels Sprouts with Bacon, Pecans & Chimichurri

Crispy, caramelized Brussels sprouts tossed with smoky bacon, buttery toasted pecans, and MOB's award-winning Chilean Chimichurri. Finished with a touch of sweet cranberries, this holiday side dish delivers the perfect balance of savory, smoky, tangy, and sweet. Even the Brussels sprouts skeptics will be coming back for seconds!

Ingredients

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2. Prepare the Brussels sprouts. Trim the ends and slice in half. Pat completely dry to help them caramelize.

3. Cook the bacon. In a large skillet over medium heat, cook chopped bacon until crispy, about 7–9 minutes. Remove with a slotted spoon and set aside. Reserve 2 tablespoons of bacon drippings.

4. Roast the Brussels sprouts. Toss Brussels sprouts with reserved bacon drippings and black pepper. Add olive oil only if needed. Spread cut-side down on the baking sheet. Roast for 20–25 minutes, until golden brown with crispy edges.

5. Toast the pecans. While the sprouts roast, toast pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently until fragrant.

6. Bring it all together. Transfer roasted Brussels sprouts to a serving bowl. Add crispy bacon, toasted pecans, and dried cranberries.

7. Add the MOB! Drizzle with MOB Chilean Chimichurri and toss gently until evenly coated. Taste and add salt if needed.

8. Serve warm. Finish with an extra drizzle of chimichurri for a beautiful holiday presentation.

Chef's Tips

  • For extra crispy sprouts: Don't overcrowd the baking sheet. Use two pans if necessary.

  • Make ahead: Cook the bacon and toast the pecans a day in advance. Roast the Brussels sprouts just before serving.

  • Add a touch of sweetness: A drizzle of maple syrup complements the smoky bacon and tangy chimichurri.

  • Keep the flavor bold: Add MOB Chimichurri after roasting to preserve its garlicky, herbaceous flavor.

Why It Works

The rich, smoky bacon and buttery pecans complement the bright garlic, parsley, oregano, and tangy red wine vinegar in MOB Chilean Chimichurri. The cranberries add just enough sweetness to balance every bite.

This isn't your grandma's Brussels sprouts recipe. It's a holiday side dish with a whole lot of MOB!

Clean Ingredients. BIG Flavor. No Compromises.