Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans


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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

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3.63 from 40 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: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 6 servings


  • Large Skillet


  • 6 strips Bacon, chopped
  • 1 lb Brussels Sprouts, halved (or quartered if they are too large to eat in one bite)
  • 1/4 cup Chicken Stock (can substitute water)
  • 2 Tbsp Balsamic Vinegar
  • 1 cup Pecan Halves
  • 1 cup Dried Cranberries
  • 1 tsp Lemon Zest
  • salt and pepper, to taste


  • 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 Tbsp 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 320
Keyword: easy vegetable side, gluten free, one pot recipe
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

3.63 from 40 votes (39 ratings without comment)

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