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.
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.
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.
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
Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
- 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.
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