Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a perfect mix of flavors and textures that really brings these little green veggies to life. The crispy, salty bacon pairs wonderfully with the crunchy pecans and the tart-sweet cranberries, all drizzled with a smooth, tangy balsamic glaze. It’s a side dish that feels special but is surprisingly easy to make.
I love making this dish when I want to impress guests without fussing too much in the kitchen. The combination of smoky bacon and the natural sweetness from the cranberries and balsamic gives it a lovely balance that keeps everyone coming back for more. A quick tip I like is to toast the pecans just a little to bring out their flavor even more.
We usually enjoy this as a side at holiday meals or weekend dinners, and it’s always a hit. I often catch myself sneaking a few bites straight from the pan because it tastes that good. It’s one of those dishes that makes Brussels sprouts feel like a treat instead of just another vegetable on the plate.
Key Ingredients & Substitutions
Brussels Sprouts: Fresh and firm Brussels sprouts work best here. Trimming the ends and halving them helps them roast evenly. If you can’t find fresh, frozen sprouts can work, but fresh gives a nicer texture.
Bacon: Bacon adds smoky saltiness and fat for roasting. Turkey bacon or plant-based bacon are good swaps if you want less fat or a vegetarian version.
Pecans: Pecans offer crunch and a slightly sweet nutty flavor. You can swap for walnuts or almonds if preferred. Toasting them briefly boosts their flavor.
Dried Cranberries: These bring a pop of sweet-tart contrast. If not available, try dried cherries or raisins for similar sweetness.
Balsamic Glaze: The balsamic vinegar and honey create a thick, tangy-sweet glaze. If you want to skip making the glaze, store-bought balsamic glaze is fine. Maple syrup works well as a honey alternative.
How Can I Get Crispy Roasted Brussels Sprouts Every Time?
Roasting Brussels sprouts until crispy on the outside and tender inside is what makes this dish special.
- Halve the sprouts so they cook evenly and expose more surface area to caramelize.
- Toss them well in olive oil, salt, and pepper—don’t skip the oil; it helps crisp the edges.
- Give them room on the baking sheet; crowded sprouts steam and won’t crisp well.
- Roast at a high temperature (around 400°F/200°C) for about 20-25 minutes, flipping halfway for even browning.
- When done, they should be golden brown and easily pierced with a fork but still have a slight bite.
Following these tips consistently will reward you with perfect roasted sprouts that balance crispy and tender textures beautifully.
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment or foil to make cleanup quick and easy.
- Large mixing bowl – perfect for tossing the Brussels sprouts in oil and seasoning.
- Skillet – a medium-sized skillet helps you cook the bacon, toast the pecans, and make the balsamic glaze all in one place.
- Slotted spoon – keeps bacon crispy and lets you remove it easily from the skillet.
- Measuring spoons and cups – for accurately adding ingredients like honey, vinegar, and oil.
Flavor Variations & Add-Ins
- Swap out bacon for pancetta or ham for a different salty flavor. It’s just as tasty and adds variety.
- Add a sprinkle of grated Parmesan or crumbled feta on top before serving for extra richness.
- Mix in roasted sweet potatoes or butternut squash for extra sweetness and color.
- Use balsamic vinegar instead of glaze for a lighter tang if you prefer less sweetness.
Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
- 1 lb (450g) fresh Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- Salt and black pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 25 minutes of cooking time, so roughly 35 minutes total from start to finish. It’s a quick and easy side dish that’s perfect alongside your favorite mains.
Step-by-Step Instructions:
1. Roast the Brussels Sprouts:
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in a large bowl with olive oil, salt, and pepper. Spread them out in a single layer on a parchment-lined or foil-lined baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
2. Cook Bacon and Toast Pecans:
While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the pan. Add pecans to the skillet and toast for 2-3 minutes, stirring often until fragrant and golden. Remove pecans and set aside.
3. Prepare Balsamic Glaze and Combine:
In the same skillet, sauté the minced garlic for about 30 seconds until fragrant. Pour in the balsamic vinegar and honey (or maple syrup). Cook, stirring frequently, until the glaze thickens, about 3-5 minutes. In a large bowl, combine the roasted Brussels sprouts, crispy bacon, toasted pecans, and dried cranberries. Drizzle the balsamic glaze over everything and toss gently to coat. Serve warm and enjoy!
Can I Use Frozen Brussels Sprouts Instead of Fresh?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and drain them well before roasting to avoid excess moisture. This helps them roast more evenly and get crispy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can roast the Brussels sprouts and cook the bacon ahead of time, then store all components separately in the fridge for up to 2 days. Reheat gently and toss together with the glaze right before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain crispness, or gently in the microwave.
What Can I Substitute for Pecans?
If you don’t have pecans, walnuts or almonds are great alternatives and offer a similar crunchy texture and flavor. Toast them lightly for extra flavor before adding.
