Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a tasty mix of flavors and textures that makes these little green veggies shine. The crispy bacon adds a smoky crunch, the pecans bring a nutty bite, and the cranberries give a sweet pop that balances everything out. The balsamic glaze ties it all together with a tangy drizzle that makes every bite special.
I love making this dish because it turns simple Brussels sprouts into something everyone at the table loves, even if they’re usually not fans. The trick is cooking the bacon just right so it crisps up perfectly, and then tossing everything with that glossy balsamic glaze at the end. It feels fancy but comes together pretty easily, which is perfect when you want a side dish with wow factor but without a lot of fuss.
My favorite way to serve this is alongside a cozy family dinner, especially during the fall or holiday season. It’s one of those dishes that always sparks compliments and gets passed around at the table. I also like to add extra pecans on top for an added crunch. It’s a fun way to enjoy Brussels sprouts that feels fresh and festive every time.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh, firm sprouts make the best base. Trim the ends and halve them for even cooking. If you prefer, you can use frozen Brussels sprouts, but fresh will give a better caramelized texture.
Bacon: Bacon adds smoky flavor and crispiness. Turkey bacon works as a leaner option, though it crisps less. For a vegetarian version, try smoked tempeh or coconut bacon.
Pecans: Pecans bring a buttery crunch. You can swap with walnuts, almonds, or cashews depending on what you have or your taste.
Cranberries: Dried cranberries add a sweet and tart bite. For less sweetness, dried cherries or raisins can be used instead.
Balsamic Glaze: This is balsamic vinegar cooked down with brown sugar to make a sticky, tangy sauce. If you’re pressed for time, bottled balsamic glaze is a handy shortcut.
How Do You Get Perfectly Caramelized Brussels Sprouts?
Caramelizing Brussels sprouts is key for rich flavor and a great texture. Here’s my method:
- Heat bacon fat over medium heat – it adds flavor.
- Place sprouts cut-side down; don’t stir too soon so they brown nicely.
- Cook about 5-7 minutes per side until golden and tender.
- Add olive oil only if the pan seems dry to help with even cooking.
- Season with salt and pepper during cooking for the best flavor.
Patience is important—rushing will steam the sprouts instead of browning them. The result is a crispy outside with tender inside that balances perfectly with the bacon and glaze.
Equipment You’ll Need
- Large skillet – I like a wide skillet so everything cooks evenly and gets nice and browned.
- Slotted spoon – to remove the crispy bacon without greasy drippings.
- Mixing bowl – for whisking the balsamic glaze mixture and tossing ingredients.
- Measuring spoons and cups – for precise amounts of vinegar, sugar, and other ingredients.
- Cutting board and knife – to trim and halve the Brussels sprouts.
Flavor Variations & Add-Ins
- Swap bacon for cooked sausage or pancetta for a different smoky flavor.
- Use chopped walnuts or almonds instead of pecans for a different nutty crunch.
- Add toasted breadcrumbs on top for extra texture and a slight crunch.
- For a tangy boost, sprinkle with feta or goat cheese before serving.
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, diced
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
For the Balsamic Glaze:
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Other:
- 1 tablespoon olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This dish takes about 20 minutes from start to finish. It includes about 10 minutes of prep and around 10 minutes of cooking. It’s a quick and flavorful side that comes together easily!
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat. Add the diced bacon and cook until crisp, about 5 to 7 minutes. Use a slotted spoon to remove the bacon from the skillet, leaving the flavorful bacon fat behind.
2. Brown the Brussels Sprouts:
With the bacon fat still in the skillet, place the halved Brussels sprouts cut side down. Cook over medium heat without stirring for 5 to 7 minutes until they start to brown and caramelize.
3. Sauté and Season:
If the pan looks dry, add the olive oil to help cook the sprouts evenly. Sprinkle with salt and pepper. Stir occasionally and cook until the Brussels sprouts are tender and browned, about 8 to 10 minutes total.
4. Prepare the Balsamic Glaze:
In a small bowl, whisk together the balsamic vinegar and brown sugar until the sugar dissolves completely.
5. Combine Everything:
Add the crispy bacon pieces back to the skillet along with the pecan halves and dried cranberries. Stir gently to combine all the flavors.
6. Add the Glaze:
Pour the balsamic glaze over the mixture. Cook for another 1 to 2 minutes, stirring gently so the glaze coats all the ingredients beautifully.
7. Serve:
Remove the skillet from heat and transfer everything to a serving bowl. Serve warm as a delicious side dish that brings together sweet, savory, and tangy flavors!
Can I Use Frozen Brussels Sprouts?
Yes, but be sure to thaw and drain them well before cooking to avoid excess moisture. Fresh Brussels sprouts will caramelize better, though.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the entire dish and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Pecans?
Walnuts, almonds, or cashews all work well as a crunchy nut substitute based on your preference or what you have on hand.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the texture and flavors.
