These Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze are a wonderful mix of flavors and textures that are both crunchy and tender. The combination of salty bacon, sweet cranberries, and nutty pecans makes each bite interesting, while the tangy balsamic glaze ties everything together nicely. It’s the kind of side dish that gets everyone excited at the table.
I love making this dish because it feels a little fancy but is actually super easy. The crispy bacon adds such a nice smoky flavor, and the pecans give a satisfying crunch that I always look forward to. The cranberries surprise me every time with their sweet-tart pop, and I rarely have leftovers because everyone ends up asking for seconds.
My favorite way to serve these Brussels sprouts is alongside roasted chicken or pork. They brighten up any meal and add a bit of color and charm to the plate. Plus, the balsamic glaze gives everything a beautiful glossy finish that’s almost too pretty to eat—almost! It’s a great dish to make all year round but especially during the holidays when you want something a little different on the table.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm sprouts work best. Trim the ends and halve so they cook evenly. If sprouts aren’t your thing, try green beans or asparagus as alternatives.
Bacon: Adds smoky saltiness and fat to cook the sprouts in. For a vegetarian option, swap with smoked tempeh or coconut bacon for a similar flavor.
Pecans: Bring crunch and nuttiness. Walnuts or almonds also pair well if pecans aren’t on hand.
Cranberries: Their tartness is a nice contrast. Dried cherries or raisins could replace cranberries for a different fruit twist.
Balsamic Vinegar & Honey: This glaze adds sweetness and tang. If you want a thicker glaze faster, try a store-bought balsamic reduction. Maple syrup can substitute honey.
How Do I Get Perfectly Caramelized & Tender Brussels Sprouts?
The trick is cooking them cut side down in hot oil/fat without stirring right away. This develops a golden crust and brings out sweetness.
- Heat a mix of bacon fat and oil in your skillet so it’s hot.
- Place sprouts cut side down, don’t move them for 5-7 minutes till golden brown.
- After searing, stir and cook for 5 more minutes until tender but not mushy.
- Season last to avoid drawing moisture early, which can prevent browning.
This method gives you sprouts with crispy edges and soft centers—a great texture combo!
Equipment You’ll Need
- Skillet or large frying pan – I recommend a heavy skillet for even heat and extra crispiness on the sprouts.
- Slotted spoon – makes removing crispy bacon easy without excess grease.
- Small saucepan – perfect for simmering and reducing the balsamic glaze to perfection.
- Measuring cups and spoons – to get the right balance of ingredients for the glaze and topping.
- Cutting board and sharp knife – for trimming and halving the Brussels sprouts.
Flavor Variations & Add-Ins
- Swap bacon for smoked turkey or pancetta for a different meat flavor.
- Use toasted walnuts or sliced almonds instead of pecans for a slightly different nutty crunch.
- Add grated Parmesan or crumbled feta on top after cooking for extra cheesy richness.
- Incorporate a splash of orange juice or zest into the balsamic glaze for a citrusy note.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, diced
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup balsamic vinegar
- 1 tbsp honey or brown sugar (optional, for balsamic glaze sweetness)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and cook. The Brussels sprouts get perfectly caramelized, and the balsamic glaze reduces in just a few minutes. Overall, you’ll have this delicious dish ready in around 20-25 minutes, making it a quick and flavorful side for any meal.
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large skillet over medium heat. Add the diced bacon and cook until it’s nice and crisp, about 5 to 7 minutes. Once crispy, scoop the bacon out with a slotted spoon and place it on paper towels to drain. Keep 1 to 2 tablespoons of the bacon fat in the skillet—it adds great flavor to the Brussels sprouts!
2. Sauté the Brussels Sprouts:
Heat the skillet with the reserved bacon fat and add olive oil. Now, place the halved Brussels sprouts cut side down in the skillet. Let them cook without moving for 5 to 7 minutes so they develop a beautiful caramelized crust.
3. Finish Cooking the Sprouts:
Give the Brussels sprouts a good stir and continue cooking for another 5 minutes. They should be tender but still have a slight bite. Season with salt and freshly ground black pepper to your liking.
4. Toast Pecans and Add Bacon & Cranberries:
Add the pecans to the skillet and stir frequently for 2 to 3 minutes until they’re toasted and fragrant. Then mix in the crispy bacon bits and dried cranberries, stirring gently to combine everything beautifully.
5. Make and Drizzle the Balsamic Glaze:
In a small saucepan over medium heat, combine the balsamic vinegar and honey or brown sugar, if using. Let it simmer, stirring occasionally, until it thickens into a glaze (about 5 to 7 minutes). Remove from heat and drizzle the glaze over your Brussels sprouts mixture. Toss gently so everything is coated in the tangy, sweet sauce.
6. Serve Warm:
Transfer the dish to a serving bowl and enjoy this bright, savory, and slightly sweet Brussels sprouts side. It’s perfect for holidays or any time you want to impress with simple, flavorful cooking.
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can! Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture that can prevent browning.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and cook everything except the balsamic glaze, then refrigerate. Reheat gently on the stove and add the glaze fresh before serving for the best flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the sprouts crisp and fresh.
What Can I Substitute for Pecans?
Walnuts or sliced almonds work great as alternatives and provide a similar nutty crunch to the dish.
