This dish is all about Brussels sprouts getting a tasty makeover with crispy bacon, crunchy pecans, sweet cranberries, and a drizzle of tangy balsamic glaze. The combination of textures and flavors makes every bite interesting and satisfying, balancing savory, sweet, and a little bit of tartness perfectly.
I love making this whenever I want a side that’s a little different but still super easy. The bacon adds just the right amount of saltiness, while the pecans bring a nutty crunch that I never get tired of. And those cranberries? They add a pop of color and sweetness that keeps things bright and fresh. I always make sure to finish it off with the balsamic glaze — it’s like the magic touch that pulls everything together.
When I serve this, it’s usually alongside a simple roasted chicken or as part of a big holiday spread. Everyone always asks for seconds because it feels special without being complicated. If you’ve never thought you liked Brussels sprouts, this recipe might just change your mind!
Key Ingredients & Substitutions
Brussels sprouts: Fresh and firm ones work best. If you can’t find Brussels sprouts, broccoli or cauliflower florets make good substitutes, though the flavor will be different. Halving them helps with even cooking and caramelization.
Bacon: Bacon adds smoky saltiness and fat for cooking. For a vegetarian option, try smoked tempeh or coconut bacon. If you want less fat, drain excess bacon fat before roasting the sprouts.
Pecans: Pecans give a nice crunch and nuttiness. Walnuts or almonds can be used instead. Toasting them brings out a deeper flavor, so don’t skip this step.
Cranberries: Dried cranberries add sweet and tart contrast. You can swap with dried cherries, raisins, or currants depending on what you have.
Balsamic glaze: This drizzle provides tangy sweetness to balance the dish. If you don’t have glaze, reduce balsamic vinegar gently on the stovetop until syrupy or use a mix of balsamic vinegar and honey.
How Do I Get Brussels Sprouts Crispy and Caramelized?
Getting Brussels sprouts nicely browned and tender is key for great flavor. Here are some simple tips to nail this step:
- Use a hot skillet and cook cut-side down first without stirring. This helps develop a golden crust.
- Don’t overcrowd the pan; leave space for the sprouts to brown evenly.
- Add a bit of oil or use bacon fat for extra flavor and to prevent sticking.
- Once browned, stir and cook until tender but still have some bite—about 5 more minutes.
This method brings out natural sweetness and balances the slight bitterness of Brussels sprouts with a lovely toasted flavor. Patience here makes all the difference!
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet for even cooking and browning. It’s easy to use and cleans up nicely.
- Slotted spoon – to remove crispy bacon without excess fat. Handy for transferring bacon to drain paper towels.
- Toasting pan or old skillet – for toasting pecans separately, which enhances their flavor.
- Measuring spoons and cups – to keep your ingredients just right and organized.
- Serving dish or platter – for assembling and presenting the finished dish beautifully.
Flavor Variations & Add-Ins
- Switch bacon for cooked sausage, pancetta, or smoked salmon for different protein flavors.
- Add a splash of apple cider vinegar or lemon juice instead of balsamic glaze for a tangy twist.
- Mix in shredded cheese like Parmesan or goat cheese just before serving for extra creaminess.
- Use toasted almonds or walnuts instead of pecans for a different nutty crunch.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp balsamic glaze (store-bought or homemade)
- Fresh thyme or rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 25 minutes in total. It includes 5-7 minutes to cook the bacon, 10-12 minutes to roast the Brussels sprouts until caramelized and tender, and a few minutes to toast pecans and mix everything together. It’s a quick and flavorful side dish you can whip up anytime!
Step-by-Step Instructions:
1. Cook the Bacon:
Place a large skillet over medium heat and add the chopped bacon. Cook it for about 5 to 7 minutes until nice and crispy. Once done, use a slotted spoon to transfer the bacon onto a paper towel-lined plate, leaving the flavorful bacon fat in the skillet.
2. Sauté the Brussels Sprouts:
Add olive oil to the bacon fat in the skillet and turn the heat to medium-high. Arrange the halved Brussels sprouts cut-side down in an even layer. Let them cook without stirring for 5 to 7 minutes so they get golden and caramelized on that flat side. Then, stir them around, season with salt and pepper, and cook for another 5 minutes or so until tender but still bright green.
3. Toast the Pecans:
While the sprouts cook, toast the pecans in a dry pan over medium heat for 2 to 3 minutes until you smell their lovely nutty aroma. Keep an eye on them so they don’t burn, then set them aside.
4. Combine and Finish:
Once the Brussels sprouts are tender, turn the heat to medium and stir in the crispy bacon, dried cranberries, and toasted pecans. Let everything cook together for another 1 to 2 minutes so the cranberries warm up and flavors blend.
5. Add Balsamic Glaze and Serve:
Drizzle the balsamic glaze over the mixture and toss gently to coat all the ingredients evenly. Taste and add more salt or pepper if you want. Transfer your delicious creation to a serving dish, garnish with fresh herbs if you like, and serve warm. Enjoy every flavorful bite!
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can! Just thaw them completely and pat dry to avoid extra moisture, which can prevent browning. Roasting time may be a little shorter, so keep an eye on them to avoid overcooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or oil if the sprouts seem dry.
Can I Make This Recipe Vegetarian?
Absolutely! Swap the bacon for smoked tempeh or coconut bacon for that smoky flavor. You can also add extra nuts or roasted chickpeas for protein and crunch.
How Do I Make My Own Balsamic Glaze?
Simmer balsamic vinegar over low heat until it reduces by half and thickens into a syrupy consistency. You can add a little honey or brown sugar to sweeten it if you like. Let it cool before drizzling.