Brussels Sprouts with Pecans and Dried Cranberries

These savoury brussels sprouts are a holiday favourite in Masterchef Canada judge Michael Bonacini's household.

Serves 8 to 10


  • 5 cups Brussels sprouts
  • 1 cup pancetta, diced
  • ½ cup cranberries, dried
  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 2 cups of toasted pecans
  • Salt and pepper to taste
  • Good pinch of cumin


  1. Clean and trim the Brussels sprouts in the traditional manner, then place in boiling salted water to cook until tender.
  2. Once tender, drain well and set aside.
  3. In a large frying pan, fry the pancetta on medium-high heat until golden brown. Once done, remove the pancetta and set aside. In the same pan, add the vegetable oil and Brussels sprouts and fry for 3 to 5 minutes.
  4. Add the butter, toasted pecans, dried cranberries, and a good pinch of cumin. Toss to combine.
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