Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a perfect mix of flavors and textures that I love serving as a side dish. The crispy bacon adds a smoky crunch, while the tender Brussels sprouts bring that slightly bitter, earthy bite. The pecans give a nice nutty snap, and the cranberries add a sweet and tart pop. The balsamic glaze ties it all together with its rich, tangy drizzle that makes every bite special.
I always find that roasting the Brussels sprouts just right, so they’re caramelized on the outside but still a bit tender inside, makes all the difference. Adding bacon early on means the fat helps cook the sprouts and adds so much flavor—trust me, I won’t make it without bacon! The pecans and cranberries go in toward the end so they keep their texture and brighten up the whole dish.
The best way I like to enjoy this is right out of the skillet or pan, warm and shiny with that balsamic glaze. It’s perfect next to roasted chicken or even on a holiday table when you want something that feels a bit fancy but is actually super easy to make. I’ve made this for my family a bunch of times, and everyone asks for seconds—something about the mix of salty, sweet, crunchy, and tangy just hits the spot every time.
Key Ingredients & Substitutions
Brussels sprouts: Choose fresh, firm sprouts with bright green leaves. If you can’t find Brussels sprouts, roasted green beans or broccoli make good substitutes.
Bacon: Adds smoky flavor and fat for cooking. For a vegetarian option, try smoked tempeh or coconut bacon.
Pecans: Bring crunch and nuttiness. You can swap them for walnuts or almonds if preferred.
Cranberries: Add a touch of sweet-tart contrast. Dried cherries or raisins work well as alternatives.
Balsamic Glaze: Provides a rich, tangy drizzle. If you don’t have balsamic vinegar, use balsamic glaze store-bought or reduce some apple cider vinegar with a bit of honey.
How Do I Get Brussels Sprouts Perfectly Caramelized Without Burning?
Caramelizing Brussels sprouts creates a delicious nutty flavor and crispy texture. Here’s how I do it:
- Heat your skillet well over medium heat before adding oil and sprouts.
- Place the sprouts cut side down in a single layer—this helps them brown evenly.
- Don’t stir for at least 5-7 minutes; patience is key to forming a good crust.
- Flip them once they’re golden, then cook another few minutes until tender.
- Season near the end so salt doesn’t draw out water too early, which stops browning.
This way, you get sprouts that are crispy outside and tender inside—exactly how they should be!
Equipment You’ll Need
- Large skillet – I use this because it cooks the Brussels sprouts evenly and makes stirring easy.
- Slotted spoon – helpful for removing crispy bacon without extra grease.
- Toasting pan or dry skillet – perfect for lightly browning the pecans and keeping their crunch.
- Small saucepan – I use this to make the balsamic glaze from scratch, but store-bought is fine too.
- Cutting board and knife – for trimming and halving the Brussels sprouts and chopping bacon.
Flavor Variations & Add-Ins
- Swap bacon for grilled chicken or turkey breast for a leaner option.
- Add some grated Parmesan or crumbled feta on top for extra cheesy flavor.
- Mix in roasted sweet potatoes or butternut squash for added sweetness and color.
- Sprinkle with chopped fresh herbs like thyme, parsley, or rosemary for a fresh note.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- ½ cup pecan halves
- ½ cup dried cranberries
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- Fresh rosemary sprig (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, so you can have a flavorful, warm side dish ready in about 30 minutes total.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large skillet over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Use a slotted spoon to take the bacon out and place it on a paper towel to drain. Keep the bacon fat in the skillet; it’ll add great flavor to the Brussels sprouts.
2. Caramelize the Brussels Sprouts:
If the skillet looks dry, add the olive oil to the bacon fat. Add the halved Brussels sprouts with the cut side down. Let them cook without stirring for 5 to 7 minutes until they’re a lovely golden brown. Flip them over and cook another 4 to 5 minutes until tender. Sprinkle with salt and pepper.
3. Toast the Pecans:
While the Brussels sprouts are cooking, warm a dry pan over medium heat. Add the pecan halves and toast them, stirring often, until they’re fragrant and slightly browned (about 3 to 4 minutes). Set them aside.
4. Make the Balsamic Glaze:
In a small saucepan, combine the balsamic vinegar and brown sugar. Cook over medium heat, stirring now and then, until the sauce thickens to a glaze, about 5 to 7 minutes. Remove from heat.
5. Combine Ingredients:
Add the crispy bacon, toasted pecans, and dried cranberries to the skillet with Brussels sprouts. Gently toss everything together to warm the cranberries and pecans evenly.
6. Finish with Balsamic Glaze:
Drizzle the balsamic glaze over the mixture and toss lightly to coat all the flavors. This adds a wonderful tangy sweetness to the dish.
7. Serve Warm:
Transfer the dish to a serving bowl. Garnish with a fresh rosemary sprig if you like, and serve right away while warm and delicious.
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can use frozen Brussels sprouts! Make sure to thaw them completely and pat them dry before cooking to avoid excess moisture, which can prevent caramelization.
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 over medium-low heat to keep the bacon crispy and the sprouts tender.
Can I Make the Balsamic Glaze Ahead of Time?
Absolutely! The glaze can be made a day or two in advance and stored in the fridge. Warm it slightly before drizzling over the Brussels sprouts to make it pourable again.
What Can I Substitute for Pecans If I Have a Nut Allergy?
Try using toasted pumpkin seeds or sunflower seeds for a similar crunch without nuts. They’ll add a nice texture and complement the flavors well.
