Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a wonderful mix of flavors and textures that come together in an easy, tasty dish. The crispy, smoky bacon pairs perfectly with the crunchy pecans and sweet-tart cranberries, all balanced by the rich, sticky balsamic glaze drizzled on top. It’s the kind of side that adds a little excitement to any meal.
I love making this dish when I want something that feels special but doesn’t take too long. The bacon adds so much flavor right from the start, and tossing everything together with a touch of balsamic glaze makes it feel like a treat rather than just a veggie side. I usually make extra because it disappears fast at the table!
This is one of those recipes I recommend serving with a simple main like roasted chicken or even on its own as a holiday side. The combination of sweet and savory keeps everyone coming back for more, and it’s a great way to get a little green on your plate without it feeling boring. Plus, the colors from the Brussels sprouts, cranberries, and pecans make the dish look as good as it tastes!
Key Ingredients & Substitutions
Brussels sprouts: Fresh and firm Brussels sprouts work best. Trim the ends and halve them for even cooking. If you can’t find fresh ones, frozen can work too, but they won’t get as crispy.
Bacon: Use thick-cut bacon for a smoky flavor and crispy texture. If you want a vegetarian option, turkey bacon or smoky tempeh make good swaps.
Pecans: Pecans add crunch and a buttery taste. Walnuts or almonds are nice alternatives if pecans aren’t available.
Cranberries: Dried cranberries offer a chewy, sweet-tart bite. You can substitute dried cherries or raisins for a different but still fruity flavor.
Balsamic glaze: This gives a tangy sweetness that ties the dish together. If you don’t have glaze, simmer balsamic vinegar with a bit of honey until thickened.
How Do I Get Crispy, Browned Brussels Sprouts Every Time?
Getting Brussels sprouts crispy while soft inside is key. Here’s my simple way to nail it:
- Trim and halve the sprouts so the flat side can touch the pan.
- Cook them cut side down in a hot pan with oil and/or bacon fat. Don’t stir or move them early on—this allows a nice brown crust to form.
- After 5-7 minutes, flip or stir to cook the other sides. This method locks in flavor and prevents sogginess.
- Season with salt and pepper partway through to bring out their natural sweetness.
Remember, patience is key! Let them sear undisturbed at first, and you’ll get beautiful caramelization that makes this dish so tasty.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to get a good sear on the Brussels sprouts and cook everything evenly.
- Slotted spoon – handy for removing crispy bacon pieces without excess oil.
- Measuring cups and spoons – for precise ingredient portions, especially the balsamic glaze.
- Cutting board and knife – to trim and halve the Brussels sprouts easily.
Flavor Variations & Add-Ins
- Sweeten it up with a drizzle of honey or Maple syrup along with the balsamic glaze for extra sweetness.
- Try adding chopped apples or pears for a juicy, fresh contrast.
- Use walnuts or almonds instead of pecans for a different crunch and flavor profile.
- Swap bacon for smoked turkey bacon or plant-based bacon for a vegetarian version.
How to Make Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic glaze (store-bought or homemade)
How Much Time Will You Need?
This dish takes about 20-25 minutes total. You’ll spend 10 minutes prepping the vegetables and bacon, about 15 minutes cooking everything together, and it’s ready to serve warm right away.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat and add the chopped bacon. Cook until the bacon is crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon pieces and set them aside, but leave the flavorful bacon fat in the pan.
2. Sear the Brussels Sprouts:
Add 2 tablespoons of olive oil to the skillet along with the bacon fat, aiming for about 3 tablespoons of fat in total. Turn the heat up to medium-high. Place the halved Brussels sprouts in the pan, cut side down, in a single layer. Let them cook undisturbed for 5-7 minutes until the cut sides are nicely browned and caramelized.
3. Finish Cooking the Brussels Sprouts:
Stir the Brussels sprouts to brown the other sides and continue cooking for about 5 more minutes until tender all around. Season with salt and pepper to taste.
4. Add Pecans, Cranberries, and Bacon:
Return the cooked bacon to the skillet along with the pecan halves and dried cranberries. Toss everything together and cook for another 1-2 minutes until the pecans are toasted and the cranberries are warmed through.
5. Add Balsamic Glaze and Serve:
Transfer the mixture to a serving bowl and drizzle the balsamic glaze over the top. Toss gently to coat everything evenly. Serve warm and enjoy the mix of savory, sweet, and tangy flavors!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but make sure to thaw and pat them dry first to avoid excess moisture. Keep in mind they might not get as crispy as fresh ones.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to maintain moisture.
Can I Make This Dish Vegetarian?
Absolutely! Substitute bacon with smoked tempeh, vegetarian bacon, or omit it altogether. Adding a bit of smoked paprika can help replicate the smoky flavor.
Is There a Substitute for Balsamic Glaze?
If you don’t have balsamic glaze, you can simmer balsamic vinegar with a little honey or brown sugar until it thickens into a syrupy consistency. This makes a great homemade alternative.