Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a dish full of texture and flavor. Crispy bacon and crunchy pecans add a nice contrast to the tender sprouts, while the cranberries bring a pop of sweetness. The balsamic glaze ties it all together with its tangy richness, making each bite a little celebration on your plate.
I love making this dish when I want something a bit special but still easy to prepare. Roasting the Brussels sprouts brings out their natural sweetness, and I always make sure the bacon gets perfectly crisp. Adding pecans not only gives it a lovely crunch but also a warm nutty flavor. I like to toss in the cranberries at the end so they’re still chewy and vibrant. The balsamic glaze is my secret touch—it adds that perfect balance, making the combination feel completely complete.
This recipe is great to serve alongside roasted chicken or even on its own for a cozy weeknight meal. I enjoy it most when the glaze is still warm and glossy over the veggies. It’s one of those dishes that feels fancy enough for guests but is simple enough for everyday dinners. Whenever I make it, I notice everyone asking for seconds, and that always makes me smile!
Key Ingredients & Substitutions
Brussels sprouts: Fresh and firm sprouts work best. If you find them too bitter, try trimming and cutting them evenly to help them roast nicely. Frozen Brussels sprouts can be used but may not caramelize as well.
Bacon: Bacon adds smoky crunch. For a vegetarian option, swap with smoked tempeh or crispy fried mushrooms for that umami depth.
Pecans: Pecans bring a lovely crunch and nutty flavor. You can substitute with walnuts or almonds if preferred or allergic.
Cranberries: Dried cranberries add sweet tartness. If you don’t have cranberries, raisins or chopped dried cherries work well.
Balsamic vinegar: The glaze gives tangy sweetness. If you don’t have balsamic vinegar, a mixture of red wine vinegar and honey makes a good replacement.
How Can You Get Perfectly Roasted Brussels Sprouts Every Time?
Roasting is key for sweet, tender sprouts with crispy edges.
- Trim and halve sprouts evenly so they cook the same.
- Toss in enough oil to coat, but don’t drench—this helps caramelize, not steam them.
- Place them cut side down on the baking sheet for a golden, crispy surface.
- Use a hot oven, around 400°F (200°C), and roast without moving them too soon to develop color.
- Check at about 20 minutes for caramelization; roast longer if needed for more crunch.
These tips help you avoid soggy or burnt sprouts and bring out their natural sweetness every time.
Equipment You’ll Need
- Large baking sheet – I prefer a big one to spread out the Brussels sprouts for even roasting. Less crowding means crispier edges!
- Mixing bowl – helps toss the sprouts with olive oil and spices so everything is coated evenly.
- Skillet – for cooking bacon and toasting pecans; a non-stick or cast iron skillet works great.
- Small saucepan – to simmer and thicken the balsamic glaze; easy to control the heat here.
- Oven – set to 400°F (200°C); essential for roasting the sprouts perfectly.
Flavor Variations & Add-Ins
- Swap bacon for smoked tofu or sausage slices for a vegetarian or different flavor twist.
- Use walnut or almond halves instead of pecans for different nuttiness.
- Add sliced apples or pears for extra sweetness and freshness.
- Sprinkle with crumbled feta or goat cheese right before serving for a creamy touch.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- ½ cup pecan halves
- ½ cup dried cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Balsamic Glaze:
- ¼ cup balsamic vinegar
- 1 tablespoon brown sugar (optional, for sweeter glaze)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25 minutes to cook, so plan for around 35 minutes total. It’s pretty quick and easy—perfect for busy evenings or holiday dinners!
Step-by-Step Instructions:
1. Preheat and Prepare the Brussels Sprouts:
Start by heating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil to make cleanup easier. In a big bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they’re all nicely coated.
2. Roast the Brussels Sprouts:
Spread the sprouts on your baking sheet in a single layer, with the cut sides facing down. This helps them caramelize beautifully. Roast them in the oven for about 20-25 minutes until they are tender and golden brown on the edges.
3. Cook Bacon and Toast Pecans:
While your sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Scoop out the bacon with a slotted spoon and drain on paper towels, but leave the bacon fat in the pan. Add the pecans to the skillet and toast them in the bacon fat for 2-3 minutes, stirring frequently so they become fragrant and slightly toasted. When done, remove from heat.
4. Make the Balsamic Glaze:
In a small saucepan, combine the balsamic vinegar and brown sugar, if using. Bring to a gentle simmer over medium heat. Let it cook for about 5-7 minutes until the liquid thickens into a syrupy glaze. Remove from heat and allow it to cool slightly.
5. Combine and Serve:
When the Brussels sprouts are ready, transfer them to a large serving bowl. Add the crispy bacon, toasted pecans, and dried cranberries. Drizzle the balsamic glaze over everything and gently toss to coat all ingredients evenly. Serve warm as a delicious side dish that perfectly balances savory, sweet, and tangy flavors.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes! Just make sure to thaw them completely and pat them dry before roasting. This helps prevent excess moisture so they crisp up nicely.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the sprouts crisp and the bacon tasty.
Can I Make the Balsamic Glaze Ahead of Time?
Absolutely! You can prepare the glaze up to 2 days in advance and simply reheat it gently before drizzling over the Brussels sprouts.
What Can I Substitute for Pecans or Cranberries?
If you don’t have pecans, walnuts or almonds work well. For cranberries, dried cherries or raisins are great alternatives that add a similar sweet-tart flavor.
