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3.53 from 34 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 mins
Cook Time10 mins
Total Time30 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


  • Large Skillet


  • 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


  • 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.


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