Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a delicious mix of flavors and textures that feels both fresh and cozy. The crispy bacon and toasted pecans add crunch, while the sweet cranberries and tangy balsamic glaze bring the perfect touch of brightness to the slightly nutty sprouts. It’s a great way to enjoy Brussels sprouts that’s anything but boring.
I always look forward to making this dish when I want something that feels special but is still super easy to pull together. I like to let the balsamic glaze drizzle over everything right before serving—that little bit of tangy sweetness really makes all the flavors pop. Plus, the mix of chewiness from the cranberries and crunch from the pecans keeps every bite interesting.
This is one of those side dishes that everyone asks for again, especially during the holiday season. I like to serve it warm alongside roasted chicken or a simple pasta, and sometimes I make a little extra just to snack on later. It feels fancy but is really just a flavorful way to enjoy some good-for-you veggies with a few treats thrown in.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts are best, halved for even roasting. If you can’t find fresh, frozen works—just thaw and pat dry for best results.
Bacon: Adds smoky crunch. Turkey bacon or plant-based bacon are good swaps for a lighter or vegetarian option.
Pecans: Toasted for crunch and nutty flavor. Walnuts or almonds can be used too, depending on your preference or what you have on hand.
Cranberries: Dried cranberries bring sweetness and chew. You could try dried cherries or raisins if cranberries aren’t available.
Balsamic Glaze: This ties the dish together with tangy sweetness. If you don’t have glaze, reduce balsamic vinegar with a bit of honey until thickened.
How Do You Get Brussels Sprouts Crispy and Flavorful?
Roasting Brussels sprouts well is key to this dish’s success. Here’s how:
- Cut sprouts in half for more surface area to crisp up.
- Toss in olive oil, salt, and pepper to season evenly.
- Spread on a baking sheet with space between to encourage browning, not steaming.
- Roast at a high temperature (around 400°F) for 20-25 minutes, stirring once to brown all sides.
- Look for golden edges and a tender stem—this signals perfect roasting.
This method creates a nice caramelized outside and tender inside, giving a great contrast to the crunchy nuts and crispy bacon in the dish.
Equipment You’ll Need
- Large baking sheet – I use it to roast the Brussels sprouts evenly without overcrowding, which keeps them crispy.
- Skillet – handy for cooking bacon and warming the pecans and cranberries together.
- Mixing bowl – perfect for tossing everything together before serving.
- Measuring spoons and cups – helps keep the ingredients just right.
Flavor Variations & Add-Ins
- Use cooked chopped pancetta or smoked sausage instead of bacon for different smoky flavors.
- Replace pecans with walnuts or almonds for a different crunch.
- Add a sprinkle of grated Parmesan or crumbled goat cheese just before serving for creaminess.
- Mix in sliced apples or pears for extra sweetness and freshness.
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
- ½ cup pecans, toasted
- ½ cup dried cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic glaze (store-bought or homemade)
- 1 teaspoon minced garlic (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to roast the Brussels sprouts. Cooking the bacon and warming the pecans and cranberries adds about 5-7 minutes. Overall, you’ll spend around 35-40 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Prepare and Roast Brussels Sprouts:
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the sprouts turn golden and crispy on the edges.
2. Cook Bacon and Flavorful Mix:
While the Brussels sprouts roast, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside on paper towels. Keep about 1 tablespoon of bacon fat in the skillet. If using, add minced garlic to the bacon fat and sauté for 30 seconds until fragrant.
3. Warm Pecans and Cranberries, Combine and Serve:
Add the toasted pecans and dried cranberries to the skillet with the bacon fat and garlic. Warm for 2-3 minutes, stirring gently to combine the flavors. In a large bowl, mix the roasted Brussels sprouts, crispy bacon, and pecan-cranberry mixture. Drizzle with balsamic glaze, tossing lightly to coat everything evenly. Taste and adjust salt and pepper if needed. Serve warm and enjoy!
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can! Thaw frozen Brussels sprouts completely and pat them dry before roasting to help them crisp up well. Cooking times might be slightly shorter, so keep an eye on them.
How Can I Make This Recipe Vegetarian?
Skip the bacon and use smoked nuts or a drizzle of smoked paprika oil for that smoky flavor. You can also add sautéed mushrooms for extra umami.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water if needed to keep the sprouts moist.
Can I Substitute the Balsamic Glaze?
Absolutely! Use a simple balsamic reduction by simmering balsamic vinegar with a little honey or brown sugar until thickened. Alternatively, a drizzle of maple syrup combined with a squeeze of lemon juice also works well.