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    Home > Recipes > Side Dishes

    Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans

    Published: Sep 14, 2016 · Modified: Sep 19, 2022 · by Jess Smith · Jump to Recipe · 8 Comments · This post may contain affiliate links.

    1.6K shares
    Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
    Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
    Balsamic Brussels Sprouts in a cast iron skillet

    We've packed a whole bunch of savory, sweet and tart flavors in this Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans that has the power to convert even non-brussels-sprouts-lovers.

    halved raw Brussels Sprouts on a white towel

    Dried cranberries are a staple at our house. They are one of the items that Molly and Clara demand "so many" of at breakfast.

    And because I love dried cranberries and brussels sprouts with equal fall-addict-passion, I decided that they deserve only the best.

    And by the best...I mean bacon.

    cooking bacon in a cast iron skillet

    This is truly a one-pan dish. Just cook up all that bacon in a skillet and then sear the brussels sprouts in the rendered bacon fat.

    Stir in some pecans and balsamic vinegar and slide in the oven until the sprouts are tender.

    Sweet and tart dried cranberries get stirred in right at the end.

    We can eat these straight out of the pan, but if you're feeling fancy, they make a simple, elegant side dish for a crowd.

    Balsamic Brussels Sprouts in a cast iron skillet

    More Side Dish Recipes

    • Parmesan Roasted Potatoes
    • Herb Roasted Vegetables
    • Creamy Butternut Squash and Spinach Casserole
    • Creamy Corn Casserole
    • Baked Green Rice (Arroz Verde)
    • Instant Pot Steamed Artichokes
    • Creamy Au Gratin Potatoes with Kale and Gruyere

    Favorite Tools

    • 6-inch Global Knife
    • Cutting Board
    • Lodge Cast Iron Skillet 

    📖 Recipe

    Print Recipe
    3.54 from 39 votes

    Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans

    Sweet and savory, this side dish with pan-seared brussels sprouts and crispy bacon is sure to be a hit. Best of all, it comes together in one pan. This is great with roast chicken or pork or makes a great dish to bring to a potluck in the fall.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Keyword: easy vegetable side, gluten free, one pot recipe
    Servings: 6 servings
    Calories: 320kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • Large Skillet

    Ingredients

    • 6 strips Bacon, chopped
    • 1 lb Brussels Sprouts, halved (or quartered if they are too large to eat in one bite)
    • ¼ cup Chicken Stock (can substitute water)
    • 2 tablespoon Balsamic Vinegar
    • 1 cup Pecan Halves
    • 1 cup Dried Cranberries
    • 1 teaspoon Lemon Zest
    • salt and pepper, to taste

    Instructions

    • Preheat oven to 375 degrees F.
    • Heat a large skillet over medium high heat and add chopped bacon. Cook until bacon is crisp, 6 to 8 minutes. Transfer bacon to a paper-towel lined plate and pour off all but about 2 tablespoon of grease from the skillet. Return skillet to heat.
    • Add brussels sprouts to skillet with a pinch of salt. Saute until brussels sprouts are golden brown on the outside (but not cooked all the way through), 4 to 5 minutes. Pour stock and vinegar over sprouts and stir in pecan halves.
    • Cover skillet loosely with foil and transfer to oven. Bake until brussels sprouts are tender, 8 to 10 minutes.
    • Remove skillet from heat and stir in cranberries and lemon zest. Taste and season with some more salt and pepper, if needed. Top with bacon.

    Nutrition

    Calories: 320kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 437mg | Fiber: 6g | Sugar: 16g | Vitamin A: 580IU | Vitamin C: 65mg | Calcium: 46mg | Iron: 2mg

     

    *This post contains affiliate links*

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    1.6K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Angela Bishop

      September 14, 2016 at 1:29 pm

      5 stars
      Brussels sprouts and Craisins® are meant to be together! Thanks for sharing the recipe! #client

      Reply
      • Jess

        September 14, 2016 at 2:17 pm

        I totally agree, Angela! They're a perfect match!

        Reply
    2. Wendy Byde

      September 19, 2016 at 7:46 am

      Oh my goodness, this looks amazing! My daughter has recently started eating Brussels Sprouts so I need to make this for her!

      Reply
    3. Tootsie

      September 26, 2016 at 4:37 pm

      Enjoy

      Reply

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