Loaded Brussels Sprout Hash
with Bacon and Pecans
Sweet, Salty, and Crunchy — the Perfect Bite
This Loaded Brussels Sprout Hash with Bacon and Pecans has everything you want in a side dish — sweet, salty, crunchy, and completely irresistible. Every bite is packed with seasonal flavor, from caramelized Brussels sprouts and roasted butternut squash to crispy bacon, toasted pecans, and tart cranberries.
Topped with shaved Parmesan, a sprinkle of black pepper, and fresh parsley, it’s a dish that’s both rustic and elegant — perfect for a cozy fall dinner or a festive holiday spread.
Why You’ll Love This Recipe
- Full of seasonal ingredients: Brussels sprouts, butternut squash, and cranberries capture fall perfectly.
Texture heaven: Crunchy, crispy, and creamy in every bite.
Quick and easy: Ready in under 30 minutes with simple, fresh ingredients.
Versatile: Great as a side for grilled chicken, pork tenderloin, or salmon — or even as a hearty vegetarian main (just skip the bacon).
Check out these Fall inspired recipes.
Perfect for Fall & the Holidays
I’ve been making this Loaded Brussels Sprout Hash on repeat lately — and my clients love it too! It’s the kind of side dish that feels indulgent yet wholesome, perfect for Thanksgiving, Christmas, or any fall dinner party.
Serve it warm, sprinkle on extra Parmesan, and watch it disappear in minutes.
Loaded Brussels Sprout Hash with Bacon + Pecans
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1/2 lb. thick cut uncured bacon, cut into thin strips
- 1 lb. brussel sprouts, cut in half
- 1 small butternut squash, cubed
- 1 cup chicken bone broth
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/3 cup sugar free cranberries
- 1/3 cup chopped pecans
- 1/4 cup fresh parsley, chopped
- 1/3 cup fresh Parmesan cheese, grated or shaved
- 1 teaspoon ground black pepper
Get Recipe Ingredients
Instructions
- In a heavy duty skillet or cast iron pan, cook the bacon strips over medium heat. Occasionally stir the bacon pieces until they are all fully cooked, brown and crispy. Remove the bacon from the pan and set aside. Leave the bacon grease in the pan.
- Add in the brussel sprouts, butternut squash into the pan. Sauté for 3-4 minutes or until everything starts to get brown.
- Stir in the salt and bone broth and cover for 4 minutes or until the vegetables are tender.
- Remove the lid and turn the heat off. Stir in the thyme, cranberries and pecans.
- Pour into a serving dish or keep in the cooking pan. Toss in the bacon, parsley and Parmesan cheese. Sprinkle with black pepper and serve.
Notes
Use a bag of frozen prepared butternut squash. It saves you so much time, cooks quickly and tastes just like it’s fresh.
If you use frozen squash, add it in after step 2.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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