Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is one of those dishes that’s packed with flavor and texture in every bite. The crispy bacon adds a smoky touch, while the crunchy pecans bring a nice nuttiness. Sweet and tart cranberries pop in your mouth, and the balsamic glaze ties everything together with a little tangy sweetness. It’s a perfect mix of savory, sweet, and crispy all on one plate.
I love making this dish because it turns Brussels sprouts into something everyone at the table gets excited about, even the usual skeptics. I usually start by roasting the sprouts to get them perfectly caramelized, then sprinkle on the pecans and cranberries right at the end, so they don’t lose their crunch or brightness. Drizzling the balsamic glaze right before serving makes it feel special and gives each bite a little lift.
This recipe works great as a side for holiday dinners or any time you want to add a bit of color and flavor to your meal. I often pair it with roasted chicken or a simple pasta dish because it adds such a nice pop of flavor without being too heavy. Plus, it’s a great way to make a healthy vegetable feel like a treat!
Key Ingredients & Substitutions
Brussels sprouts: Fresh and firm sprouts work best. If you can’t find fresh, frozen ones can work but might be softer. Just thaw and dry them well before cooking.
Bacon: It adds a great smoky flavor and crisp texture. For a lighter option, try turkey bacon or smoked tempeh for a vegetarian twist.
Pecans: Toasted pecans add nice crunch and nuttiness. Walnuts or almonds can be good substitutes if needed.
Dried cranberries: These give a sweet tang to the dish. Dried cherries or raisins are good switches if you don’t have cranberries.
Balsamic glaze: This ties everything together with a tangy, sweet finish. If short on time, store-bought glaze works fine, or reduce balsamic vinegar with a bit of honey or brown sugar yourself.
How Do You Get Crispy Brussels Sprouts and Perfect Bacon Every Time?
Roasting is key to getting Brussels sprouts tender yet crispy on the edges. Here’s how to nail it:
- Cut sprouts in half to expose more surface area for caramelization.
- Toss with oil, salt, and pepper so they roast evenly and don’t dry out.
- Spread them out on a baking sheet. Overcrowding causes steaming, not roasting.
- Add chopped bacon right on top so its fat renders and crisps during roasting.
- Halfway through, stir or shake the pan to brown evenly on all sides.
- Leave the oven hot to help caramelize the natural sugars in the sprouts.
By following these steps, you’ll get beautifully crispy Brussels sprouts and bacon that add great flavor and texture to your dish.
Equipment You’ll Need
- Baking sheet – I like it because it gives the Brussels sprouts room to roast evenly and get crispy.
- Mixing bowl – for tossing the sprouts with oil and seasonings before roasting.
- Small saucepan – to make the balsamic glaze while the sprouts are in the oven.
- Skillet or dry pan – for toasting the pecans so they get crunchy and fragrant.
- Tongs or spoon – to toss ingredients gently without breaking the pecans or cranberries.
Flavor Variations & Add-Ins
- Swap bacon for cooked pancetta or smoked sausage slices for a different smoky flavor.
- Use walnuts or almonds instead of pecans for a different crunch and flavor profile.
- Add crumbled goat cheese or feta after baking for a creamy tang.
- Mix in roasted sweet potatoes or carrots for extra sweetness and color.
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, chopped
- 1/2 cup pecans (whole or halved)
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 1 tbsp brown sugar (optional, for glaze thickness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to roast and cook other components, so altogether around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast Brussels Sprouts with Bacon:
Preheat your oven to 400°F (200°C). Place the trimmed and halved Brussels sprouts on a baking sheet. Drizzle them with olive oil, and season with salt and pepper. Toss well to coat evenly. Spread chopped bacon over the Brussels sprouts. Roast for 20-25 minutes, stirring or shaking the pan halfway through to ensure even cooking. You’ll know they’re done when the sprouts are golden brown and tender, and the bacon is nice and crispy.
2. Make the Balsamic Glaze:
While the Brussels sprouts are roasting, pour the balsamic vinegar and brown sugar (if using) into a small saucepan. Bring it to a gentle simmer over medium heat. Then reduce the heat to low and let it simmer for about 5 to 7 minutes until it thickens and coats the back of a spoon. Take the glaze off the heat and set aside.
3. Toast Pecans and Finish the Dish:
Heat a dry skillet over medium heat and toast the pecans for 3 to 4 minutes until fragrant and slightly darker. Keep an eye on them so they don’t burn, and remove them from the heat when done. Once the Brussels sprouts and bacon are roasted, transfer them to a serving bowl. Add the toasted pecans and dried cranberries. Drizzle the balsamic glaze over everything and gently toss to combine.
Serve warm and enjoy a tasty side dish with a wonderful mix of savory, sweet, tangy, and crunchy flavors!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes! Just make sure to thaw and pat them dry thoroughly before roasting to avoid excess moisture, which can prevent crispiness.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, try smoked tempeh or use crispy roasted chickpeas for some crunch and savory flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the Brussels sprouts crispy.
Can I Make the Balsamic Glaze Ahead of Time?
Absolutely! The glaze can be made a day in advance and stored in the refrigerator. Just warm it slightly before drizzling over the dish.
