Stress-Free Thanksgiving: Roasted Brussels Sprouts with Onions, Bacon and Cranberries

On Thanksgiving, my husband cooks our turkey. It goes in the countertop rotisserie and spins around, cooking for a few hours. It’s always juicy and so flavorful, and everyone dives for it.

But me? I am all about the side dishes. There’s something exciting about a table loaded with squash, mashed potatoes, sweet potatoes, green beans, carrots and so much more. And we can’t forget the Brussels sprouts — they’re a must, and truly my favorite.

Mix those Brussels sprouts with bacon and you have something amazing — salty and savory. The teensiest hint of sweet. Add in caramelized roasted onions, sweet dried cranberries and salt and pepper … and it’s heaven. In a serving bowl.

And the best part of this Roasted Brussels Sprouts with Onions, Bacon and Cranberries recipe? It’s so simple. With just a little chopping and a little roasting, the dish comes together quickly and easily.

Being Thankful

This post is part of a Thanksgiving series created by mom blogger Jenny Melrose from The NY Melrose Family. Jenny and I know each other from way back in high school, and I will never forget how kind she was to me on my first day. It was sophomore year, and I had moved to the small town just a few weeks earlier. Although I could have stayed at my same Catholic high school about 30 minutes away, I decided I wanted to try public school. On the first day, I felt so out of place. It had been years since I had worn anything other than a uniform to school so I was awkward in my clothes and in my skin. When lunchtime rolled around, I was ready to tell my parents it was all a mistake and I wanted to go back to my old school. But Jenny insisted I eat with she and her friends. It was a simple act of kindness that brightened my day — and by the end of that day, I had met many nice girls.

While Jenny and I never made it past the acquaintance stage in high school, we had lots of classes together and I was always amazed about how upbeat, happy and kind she was. She still is. When I ran into her at BlogHer ’12 this summer, she was just as sweet and welcoming as I remembered from that first day of sophomore year.

When Jenny asked me to join her Thankful Series back in August, my mind was swimming with ideas of what I would make to post about — and what I was grateful for. The truth is that I am grateful for so much.

Two wonderful kids who amaze me all the time.

Two beagles that make me laugh every day.

A supportive husband.

A great family.

Our home.

Being able to pursue my passion for writing (and cooking) every day.

But I keep coming back to one thing: what I am most grateful for this November is kindness. Kind people have a way of making you smile. Kindness touches your heart. The simple truth is that a kind word, a generous thought and even the simplest of kind gestures can mean so much. And in the wake of Hurricane/Superstorm Sandy, I saw kindness all around — in my community, my social networking community and the world at large. I am so grateful for kindness.

I hope you will tune in to all the posts in A Thankful Series. Be sure to check out Dorothy from Crazy for Crust’s post from yesterday — a recipe for the mouthwatering Coconut French Silk Pie and also drop in on Kelly from Live Laugh Rowe  tomorrow to see what she has in store.

Stress-Free Thanksgiving: Roasted Brussels Sprouts with Onions, Bacon and Cranberries
Prep time
Cook time
Total time
Serves: serves 4
  • 1 lb Brussels sprouts, trimmed and quartered
  • 1 small yellow onion, quartered and cut into ¼-inch slices
  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • 2 slices bacon, cooked and crumbled
  • 1-2 tbsp dried cranberries
  1. Preheat oven to 400 degrees.
  2. Toss together the Brussels sprouts, onion, olive oil, salt and pepper on a nonstick baking sheet. Slide into the oven and bake for 10 minutes. Stir. Bake for an additional 10-15 minutes until vegetables are golden and soft.
  3. Combine the Brussels sprouts, bacon and dried cranberries in a mixing bowl. Toss well to combine. Season to taste with additional salt and pepper.
  4. Serve.
Note: This can be made a day in advance.




  1. says

    Your recipe looks amazing and I can’t wait to give it a try. Your sweet comments about me brought tears to my eyes. I wish we had gotten to know each other better. I am glad we are now though. Thank you so much for being a part of the Thankful Series and for inspiring me to share my life with others.

  2. Kristin says

    I am SO excited to try this for Thanksgiving! I am traveling – so when you say it can be made in advance, did/do you do anything differently? Or do you just fully cook it and heat it before serving? Thanks!

    • says

      Hi Kristin,

      Hope you love it! When I make it in advance, I simply fully cook it and then reheat it, as you mentioned. Since it’s fully cooked, reheating at a lower temperature (I recommend 325 degrees) for 10-15 minutes (if you reheat on a baking sheet) should do it. If you reheat it in a casserole, then it will need to cook a little longer. Hope that helps!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: