BEST BRUSSELS SPROUTS WITH BACON PECANS CRANBERRY

Tired of boring Brussels sprouts that no one wants to eat? Imagine tender, slightly caramelized Brussels sprouts, studded with savory bacon, crunchy pecans, and bursts of sweet-tart cranberries – a symphony of flavors and textures that will have everyone reaching for seconds. I promise you, this Brussels Sprouts with Bacon, Pecans & Cranberry recipe will be the star of your next holiday feast or weeknight dinner!

Ingredients

For the Brussels Sprouts:

• 1.5 lbs Brussels Sprouts: Trimmed and halved (or quartered if large)
• 6 slices Bacon: Cut into 1/2-inch pieces
• 1/2 cup Pecan Halves: Roughly chopped
• 1/2 cup Dried Cranberries: Sweetened or unsweetened, your preference
• 2 tablespoons Olive Oil: Extra virgin olive oil is best
• 2 tablespoons Balsamic Vinegar: Adds a touch of sweetness and acidity
• 1 tablespoon Maple Syrup: (Optional) For extra sweetness
• 1 teaspoon Garlic Powder: For depth of flavor
• 1/2 teaspoon Salt: Or to taste
• 1/4 teaspoon Black Pepper: Freshly ground is best

Let’s Talk Ingredient Swaps & Winning Strategies

Okay, before we dive into the how-to, let’s chat about making this recipe *yours*. I know, I know, “Brussels sprouts” might not be everyone’s favorite, but trust me, the bacon, pecans, and cranberries work magic! And even if you’re missing an ingredient or two, don’t fret! We can totally make this work.

Bacon Alternatives

Not a bacon person? (I know, hard to believe!) You can swap it out for pancetta or even prosciutto. Just remember that pancetta is saltier, so you might want to reduce the added salt. If you’re vegetarian or vegan, you can use smoked tempeh or mushroom bacon. The key is to get that smoky, savory flavor!

Nutty Variations

Pecans not your thing? Walnuts, almonds, or even pistachios will work beautifully! Just make sure to toast them lightly to bring out their flavor.

Cranberry Considerations

Fresh cranberries can be used in place of dried! Just simmer them in a little water and sugar until they soften before adding them to the Brussels sprouts. If you only have cranberry sauce on hand, you can use that too! Just reduce the amount of maple syrup.

Taming the Brussels Sprout

Here’s the thing about Brussels sprouts: bitterness. Some people are more sensitive to it than others. To minimize bitterness, make sure you’re using fresh, firm sprouts. Overcooked Brussels sprouts are *always* bitter, so keep a close eye on them!

Step-by-Step Instructions: Brussels Sprouts Perfection

Get Started!

1. Preheat Oven: Preheat your oven to 400°F (200°C). This high heat is key for getting those caramelized, crispy edges.
2. Prepare the Brussels Sprouts: Wash and thoroughly dry the Brussels sprouts. Trim the ends and remove any yellow or wilted outer leaves. Halve or quarter them, depending on their size.
3. Cook the Bacon: In a large oven-safe skillet (cast iron is ideal!), cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet – that’s liquid gold!

Roasting Time!

4. Roast the Brussels Sprouts: Add the halved Brussels sprouts to the skillet with the bacon grease. Toss to coat them evenly. If you don’t have enough bacon grease, add the olive oil. Spread the Brussels sprouts in a single layer.
5. Season: Drizzle the balsamic vinegar and maple syrup (if using) over the Brussels sprouts. Sprinkle with garlic powder, salt, and pepper. Toss again to ensure everything is well coated.
6. Roast in the Oven: Place the skillet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, flipping them halfway through.

The Finishing Touches

7. Add the Goodies: Remove the skillet from the oven. Add the cooked bacon, chopped pecans, and dried cranberries to the skillet. Toss everything together.
8. Serve Immediately: Serve the Brussels Sprouts with Bacon, Pecans & Cranberry immediately while they are still warm and crispy.

Level Up Your Brussels Sprouts Game

Want to take these Brussels sprouts to the next level? Here are a few ideas to really wow your guests (or just yourself!):

Add a Cheese Sprinkle

A sprinkle of grated Parmesan cheese or crumbled goat cheese in the last few minutes of roasting adds a delicious salty, tangy element.

Spice it Up!

A pinch of red pepper flakes adds a touch of heat that balances the sweetness of the cranberries and maple syrup.

Citrus Zest

A little lemon or orange zest brightens up the flavors and adds a fresh, zesty note.

Serving Suggestions: Beyond the Side Dish

While these Brussels Sprouts with Bacon, Pecans & Cranberry are amazing as a side dish (especially during the holidays!), they can also be incorporated into other dishes! Think about tossing them into a Fall Harvest Pasta Salad for added texture and flavor. You could even add them to a frittata or quiche for a delicious brunch!

For a delightful holiday meal, serve these Brussels sprouts alongside Cranberry Turkey Stuffing Balls. They also pair wonderfully with roasted chicken, pork tenderloin, or even a vegetarian main course like lentil loaf.

Consider starting your feast with a Spicy Cranberry Jalapeno Cream Cheese Dip as an appetizer for a cohesive cranberry theme. Or, if you are looking for another side dish, try the Roasted Mushrooms recipe.

Make-Ahead Tips: Get Ahead of the Game

Holiday cooking can be stressful! Here’s how to get a head start on these Brussels sprouts:

Prep the Brussels Sprouts

You can trim and halve (or quarter) the Brussels sprouts up to 2 days in advance. Store them in an airtight container in the refrigerator.

Cook the Bacon

The bacon can also be cooked ahead of time and stored in the refrigerator. Just reheat it slightly before adding it to the Brussels sprouts.

Assemble and Roast Later

You can even toss the Brussels sprouts with the balsamic vinegar, maple syrup, garlic powder, salt, and pepper ahead of time. Store them in the skillet in the refrigerator, then roast them just before serving.

Storing Leftovers

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

Why This Recipe Works

This recipe isn’t just about throwing ingredients together; it’s about creating a balanced flavor profile that will convert even the most skeptical Brussels sprout hater. The bitterness of the Brussels sprouts is perfectly offset by the savory bacon, sweet cranberries, and crunchy pecans. The balsamic vinegar and maple syrup add a touch of acidity and sweetness that ties everything together.

The high-heat roasting method ensures that the Brussels sprouts are tender on the inside and crispy on the outside, creating a delightful textural contrast. And the use of bacon grease (or olive oil) adds a rich, savory flavor that elevates the dish to a whole new level.

So, go ahead, give this Brussels Sprouts with Bacon, Pecans & Cranberry recipe a try! I promise you won’t be disappointed! And don’t forget to check out my Christmas Salad and Bacon Green Bean Casserole recipe for even more holiday deliciousness.

Best Brussels Sprouts with Bacon, Pecans & Cranberries

These Brussels sprouts are elevated with savory bacon, crunchy pecans, and sweet-tart cranberries. The high-heat roasting method ensures the sprouts are tender on the inside and crispy on the outside, creating a delightful blend of flavors and textures perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs Brussels Sprouts, trimmed and halved or quartered if large
• 6 slices Bacon, cut into 1/2-inch pieces
• 1/2 cup Pecan Halves, roughly chopped
• 1/2 cup Dried Cranberries, sweetened or unsweetened
• 2 tablespoons Olive Oil, extra virgin
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Maple Syrup optional
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt, or to taste
• 1/4 teaspoon Black Pepper, freshly ground

Equipment

• Oven
• Large Oven-Safe Skillet (Cast Iron Recommended)
• Slotted spoon
• Paper towels
• Knife
• Cutting board
• Mixing bowl

Method

 

1. Preheat oven to 400°F (200°C).
2. Wash and thoroughly dry the Brussels sprouts. Trim the ends and remove any yellow or wilted outer leaves. Halve or quarter them, depending on their size.
3. In a large oven-safe skillet (cast iron is ideal!), cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain, leaving the bacon grease in the skillet.
4. Add the halved Brussels sprouts to the skillet with the bacon grease. Toss to coat them evenly. If you don’t have enough bacon grease, add the olive oil. Spread the Brussels sprouts in a single layer.
5. Drizzle the balsamic vinegar and maple syrup (if using) over the Brussels sprouts. Sprinkle with garlic powder, salt, and pepper. Toss again to ensure everything is well coated.
6. Place the skillet in the preheated oven and roast for 20-25 minutes, or until the Brussels sprouts are tender and nicely browned, flipping them halfway through.
7. Remove the skillet from the oven. Add the cooked bacon, chopped pecans, and dried cranberries to the skillet. Toss everything together.
8. Serve immediately while they are still warm and crispy.

Notes

For a vegetarian option, substitute bacon with smoked tempeh or mushroom bacon. Pecans can be replaced with walnuts, almonds, or pistachios. Fresh cranberries can be used in place of dried, simmered in water and sugar until soft. A sprinkle of grated Parmesan or crumbled goat cheese can be added in the last few minutes of roasting. For a spicy kick, add a pinch of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or oven.