Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a perfect blend of flavors and textures all in one dish. The crispy bacon adds a smoky touch, while the pecans bring a nice crunch. The cranberries add a pop of sweetness, and the balsamic glaze ties everything together with a tangy finish. It’s a great way to make Brussels sprouts exciting and delicious!
I love making this dish because it turns what some people think of as a dull veggie into something you actually look forward to eating. The combination of salty bacon and sweet cranberries really makes these sprouts sing. I usually toast the pecans just a bit to bring out their flavor, and it’s such an easy step that makes a big difference.
My favorite way to serve this is alongside roasted chicken or as a tasty side for a holiday meal. It’s always a hit with family and friends – I’ve had people ask for seconds! Plus, it’s a dish that feels fancy but comes together without much fuss, which I really appreciate on busy days.
Key Ingredients & Substitutions
Brussels sprouts: Fresh sprouts with tight, green leaves are best. If fresh aren’t available, frozen can work—just thaw and dry well before roasting to avoid sogginess.
Bacon: Adds smoky, salty flavor. For a vegetarian option, try smoked tempeh or coconut bacon. Turkey bacon is also a lower-fat swap.
Pecans: They bring a nice crunch and nutty flavor. Walnuts or almonds make great substitutes if pecans aren’t on hand.
Cranberries: Dried cranberries add sweetness and color. You could swap for dried cherries or raisins if you prefer a different sweet touch.
Balsamic glaze: The glaze is a reduction of balsamic vinegar and sweetener. If you don’t have balsamic vinegar, regular vinegar with a touch of brown sugar can work, but balsamic adds the best balance.
How Do You Get Crispy Roasted Brussels Sprouts?
To get Brussels sprouts crispy and browned, roasting them cut side down helps a lot. Here’s how:
- Trim and halve the sprouts so they cook evenly.
- Coat them well with olive oil so they roast instead of steam.
- Place them cut side down on a baking sheet — this direct contact creates that golden, crispy surface.
- Roast at a high temperature (around 400°F) so they caramelize nicely.
- Don’t overcrowd the pan. Give them space so the heat can circulate for even roasting.
This simple method leads to sprouts that are tender inside with a great crunch outside—perfect for pairing with the other bold flavors in this dish.
Equipment You’ll Need
- Large oven-proof baking sheet – I like it because it holds all the sprouts in a single layer for even roasting.
- Mixing bowl – helps toss the Brussels sprouts with oil and seasonings without mess.
- Large skillet – perfect for cooking bacon, pecans, and cranberries all in one pan.
- Small saucepan – for simmering the balsamic vinegar into a glaze, easy to control heat.
- Slotted spoon – makes removing crispy bacon and toasted pecans simple without greasing the pan.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage slices or vegetarian bacon for different smoky flavors.
- Use walnuts or almonds instead of pecans for a different crunch.
- Add apples or pears for extra sweetness and freshness in fall or winter.
- Mix in a pinch of cinnamon or thyme with the sprouts before roasting for a warm, spicy twist.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup (optional, for balsamic glaze)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, around 25 minutes to roast the Brussels sprouts, and another 10 minutes for cooking the bacon, toasting the pecans, warming the cranberries, and making the balsamic glaze. In total, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a bowl. Spread them on a parchment-lined baking sheet, cut side down. Roast for 20-25 minutes until they are tender and golden brown.
2. Cook the Bacon, Toast Pecans, and Warm Cranberries:
While the Brussels sprouts roast, heat a large skillet over medium heat. Cook the chopped bacon until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and leave the bacon fat in the pan. Add pecans and toast for 2-3 minutes until fragrant and lightly browned; remove and combine with the bacon. Then, add dried cranberries to the skillet and sauté for about 1 minute to soften.
3. Make the Balsamic Glaze and Combine:
In a small saucepan, mix balsamic vinegar and honey or maple syrup if using. Simmer gently over medium heat, stirring occasionally, until thickened into a glaze (about 5-7 minutes). Transfer roasted Brussels sprouts to a large bowl. Add bacon, pecans, and cranberries. Drizzle with balsamic glaze and toss gently to mix all the flavors. Serve warm and enjoy!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw them completely and pat them dry before roasting. This helps prevent excess moisture and ensures they get crispy and caramelized.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the bacon crispy and the flavors fresh.
Can I Make This Recipe Vegetarian?
Absolutely! Swap bacon for smoked tempeh or coconut bacon to keep that smoky flavor. You can also omit the bacon entirely and add extra pecans or toasted seeds for crunch.
How Do I Make a Balsamic Glaze Without Honey or Maple Syrup?
You can simply reduce the balsamic vinegar on its own until it thickens into a glaze. It will be tangier but still delicious—just keep an eye on it to prevent burning during the reduction.
