BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES
This savoury-sweet Brussels sprouts dish features crispy bacon, toasted pecans, and dried cranberries. It’s the perfect holiday or winter side that’s easy to prepare and bursting with texture and flavour.
Ingredients
- 1½ lbs Brussels sprouts halved
- 4 slices bacon chopped
- ⅓ cup chopped pecans
- ⅓ cup dried cranberries
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon balsamic vinegar optional, for finish
Instructions
Cook the Bacon:
- In a large skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels, leaving about 1 tablespoon of bacon fat in the pan.
Sauté Brussels Sprouts:
- Add olive oil to the skillet. Sauté Brussels sprouts cut-side down for 6–8 minutes, until browned. Stir and cook for another 5 minutes until tender.
Add Nuts and Cranberries:
- Stir in pecans and cook for 2 minutes until lightly toasted. Add cranberries and cook for another minute to warm them through.
Combine and Serve:
- Return bacon to the skillet, season with salt, pepper, and a splash of balsamic vinegar if using. Toss and serve warm.
Notes
- Make it vegetarian: Skip the bacon and add 1 teaspoon smoked paprika for flavour.
- For oven-roasting: Toss all ingredients (except cranberries) and bake at 400°F for 25 minutes, adding cranberries in the last 5 minutes.