Brussels sprouts with bacon, pecans, cranberries, and a balsamic glaze is a colorful and flavorful side dish that really brings together sweet, salty, and tangy notes. The crispy bacon and crunchy pecans add a lovely texture, while the cranberries bring a pop of sweetness. The balsamic glaze ties everything together with a smooth, rich finish that makes this dish special.
I love making this dish because it feels like a little celebration on the plate every time. The mix of textures keeps it interesting, and the flavors balance out perfectly—no one thinks of Brussels sprouts as boring when you serve them like this! My favorite tip is to roast the sprouts just right so they get a nice caramelized little edge before tossing them with the other ingredients.
This recipe is perfect for holiday meals or anytime you want to add a touch of brightness to your dinner table. I like serving it warm, straight from the oven, so the glaze is shiny and the bacon is still crisp. It’s always a hit with guests, and I find myself making extra just to have leftovers the next day. Trust me, this dish will have everyone asking for seconds!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh sprouts with tight, green leaves make the best roast. If unavailable, baby Brussels or even roasted broccoli work well as a substitute.
Bacon: Bacon adds smoky saltiness. For a vegetarian option, try smoked tempeh or coconut bacon for a similar flavor and crunch.
Pecans: Pecans bring a buttery crunch. Walnuts or almonds are good alternatives if you don’t have pecans on hand.
Cranberries: Dried cranberries give sweetness and a chew. You can swap with dried cherries or raisins for a different fruity touch.
Balsamic Glaze: This sweet and tangy drizzle ties the dish together. If you don’t have balsamic vinegar, use red wine vinegar mixed with a bit of honey to mimic the glaze.
How Do I Get Perfectly Roasted Brussels Sprouts?
Roasting Brussels sprouts well is key to great texture and flavor. Here’s my simple, fail-proof method:
- Trim and halve sprouts to ensure even cooking.
- Toss them with olive oil, salt, and pepper, so they roast crispy on the outside but stay tender inside.
- Spread them out on a baking sheet without crowding, so they brown nicely.
- Roast at 400°F (200°C) for 20-25 minutes, flipping halfway. Look for a golden brown color and a slight caramelized edge.
This roasting brings out a natural nutty sweetness and balances the earthiness of the sprouts, giving you that perfect bite every time.
Equipment You’ll Need
- Baking sheet – I use a large one so the sprouts roast evenly and get crispy without steaming.
- Skillet or frying pan – for cooking bacon, pecans, and cranberries; I like a skillet because it heats evenly.
- Small saucepan – to make the balsamic glaze; it’s easy to simmer and reduce on the stove.
- Mixing bowl – for tossing all the ingredients together before serving.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or Chicken sausage for a meatier option.
- Use toasted almonds or walnuts instead of pecans for a different crunch.
- Add a sprinkle of crumbled goat cheese or feta on top for a tangy finish.
- Mix in roasted butternut squash or sweet potatoes for extra sweetness and heartiness.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
For The Main Dish:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For The Balsamic Glaze:
- 1/3 cup balsamic vinegar
- 1 tablespoon brown sugar (optional, for glaze balance)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to roast the Brussels sprouts. Adding time to cook the bacon and toast the pecans means you should allow roughly 35-40 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 on a baking sheet. Spread them out evenly and roast for 20-25 minutes, turning once halfway through. Watch for a golden, caramelized color.
2. Cook Bacon and Toast Pecans:
While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, keeping the bacon fat in the pan. Add the pecans next and toast them in the bacon fat for 2-3 minutes until fragrant. Remove and set aside.
3. Warm Cranberries and Make Balsamic Glaze:
In the same skillet, add dried cranberries and cook for about 1 minute to warm and soften them slightly. Then, in a small saucepan, combine balsamic vinegar and brown sugar (if using). Bring the mixture to a simmer over medium heat and cook until it thickens to a glaze consistency, about 5-7 minutes, stirring often to prevent burning.
4. Combine and Serve:
In a large bowl, mix together the roasted Brussels sprouts, crispy bacon, toasted pecans, and warmed cranberries. Drizzle the balsamic glaze over everything and toss gently to coat evenly. Serve immediately while warm, optionally garnished with extra pecans or a little more glaze.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry to remove excess moisture. This helps them roast nicely instead of steaming.
How Do I Store Leftovers?
Store any leftover Brussels sprouts mixture in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave to keep the bacon crispy.
Can I Make the Balsamic Glaze Ahead of Time?
Absolutely! Prepare the glaze in advance and store it in a small jar or container in the fridge. Warm it slightly before drizzling over the dish.
What Can I Substitute for Bacon?
If you prefer a vegetarian option, try smoked tempeh or coconut bacon for a similar smoky crunch that pairs well with the other ingredients.
