Description
This Brussels Sprouts with Bacon, Pecans, and Cranberries recipe combines savory, sweet, and nutty flavors into a perfect holiday or everyday side dish. Caramelized Brussels sprouts, crispy bacon, crunchy pecans, and tart cranberries make this dish a crowd-pleaser.
Ingredients
Scale
- 500 g (1 lb) Brussels sprouts, trimmed and halved
- 4 slices of bacon, chopped
- 1/3 cup pecans, roughly chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper, to taste
Instructions
1. Prepare the bacon
- In a large skillet, cook the chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and drain on a paper towel. Reserve about 1 tablespoon of bacon fat in the skillet, discarding the rest.
2. Cook the Brussels sprouts
- Add the olive oil to the skillet with the reserved bacon fat and heat over medium-high heat.
- Place the Brussels sprouts cut-side down in the skillet. Cook for 5–7 minutes, without stirring, until they develop a golden, caramelized surface.
- Stir the sprouts, season with salt and pepper, and continue cooking for another 5 minutes, or until tender but still slightly crisp.
3. Toast the pecans
- In a small dry skillet, toast the pecans over medium heat for 2–3 minutes, stirring frequently, until fragrant. Set aside.
4. Assemble the dish
- Add the bacon and cranberries to the skillet with the Brussels sprouts. Stir to combine.
- Drizzle with balsamic vinegar and honey, and toss to coat evenly. Adjust seasoning with salt and pepper if needed.
5. Serve
- Transfer the Brussels sprouts to a serving dish and sprinkle with the toasted pecans. Serve warm.
Notes
- Variations:
- Substitute dried cranberries with dried cherries or raisins.
- Use maple syrup instead of honey for a deeper flavor.
- Make-Ahead: Prepare the bacon and toast the pecans in advance. Cook the Brussels sprouts just before serving for the best texture.
- Vegetarian Option: Omit the bacon and use 1 tablespoon of butter instead of bacon fat.