Brussels sprouts bacon pecans cranberries: Easy Recipe

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The moment ….

The moment the bacon hits the hot pan, that unmistakable sizzle fills the kitchen with a promise of something deeply savory and comforting. That sound, that aroma, is where this story begins. For me, the magic of Brussels sprouts bacon pecans cranberries lies in its perfect harmony-a dance of textures and tastes. It’s more than just a dish; it’s the crispy, salty bacon yielding to tender, caramelized sprouts, the earthy crunch of toasted pecans, and a surprising, sweet-tart burst from the cranberries. This isn’t just another vegetable side; it’s a celebration in a skillet. Come, let me show you how to create this truly unforgettable experience.

Why You’ll Love This Recipe

This recipe for Brussels sprouts bacon pecans cranberries is one of those spectacular Sides that effortlessly steals the show. Here’s exactly why you’ll fall in love with it:

• A Symphony of Flavors: Each bite delivers a perfect balance of smoky, sweet, savory, and tangy notes that delight the palate.
• Irresistible Textures: From the crispy, salty bacon to the tender-charred sprouts and the crunchy pecans, the texture is simply divine.
• Incredibly Versatile: It’s elegant enough for a holiday feast but quick enough for a busy weeknight dinner.
• Converts the Skeptics: This is the one dish that has consistently turned my Brussels sprout-hating friends into avid fans.

Preparation Time and Servings

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Difficulty: Easy
Servings: 4-6 people

In just 30 minutes, you can have this restaurant-quality dish on your table. It’s a simple recipe with a truly spectacular payoff.

Ingredients List

• 1.5 lbs (about 680g) Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 1/2 cup (60g) raw pecan halves
• 1/3 cup (45g) dried cranberries
• 1 tablespoon olive oil (if needed)
• 2 tablespoons balsamic glaze
• 1/4 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Step-by-Step Instructions

1. Cook the Bacon: Place the chopped bacon in a large, cold skillet (preferably cast-iron). Turn the heat to medium and cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the skillet.
2. Sear the Sprouts: Increase the heat to medium-high. Carefully place the Brussels sprouts in the skillet, cut-side down, in a single layer. Let them cook undisturbed for 4-5 minutes, until they develop a deep, golden-brown sear.
3. Sauté Until Tender: Stir the sprouts and continue to cook for another 5-7 minutes, stirring occasionally, until they are tender-crisp and caramelized all over. If the pan seems dry, you can add a tablespoon of olive oil.
4. Toast the Pecans: Add the pecan halves to the skillet with the sprouts. Cook for 1-2 minutes, stirring constantly, until they are fragrant and lightly toasted. Be careful not to let them burn.
5. Combine and Finish: Remove the skillet from the heat. Stir in the cooked bacon and the dried cranberries. Drizzle the balsamic glaze over everything and toss gently to combine.
6. Season and Serve: Season with salt and pepper to your liking. Serve immediately while warm.

Pro Tips from a Professional Chef

• Don’t Crowd the Pan: For the best caramelization, your Brussels sprouts need space. If your skillet isn’t large enough, cook them in two batches. Overcrowding will steam the sprouts instead of searing them.
• Embrace the Bacon Fat: Don’t be tempted to discard all of it! Cooking the sprouts in the rendered bacon fat is the secret to infusing them with incredible, smoky flavor from the very start.
• Patience for the Sear: The key to a deep, nutty flavor is letting the sprouts sit, cut-side down, without moving them. This initial, undisturbed contact with the hot pan creates that beautiful, dark crust.
• Finish Off the Heat: Add the cranberries and balsamic glaze after you’ve removed the skillet from the heat. This prevents the glaze from becoming too thick and the cranberries from becoming overly soft.

Special Equipment

• Large Cast-Iron Skillet: While not required, a cast-iron skillet provides superior heat retention and distribution, which is key to achieving that perfect, crispy char on the Brussels sprouts.
• Spider Strainer: This tool is fantastic for lifting the crispy bacon bits out of the pan while allowing the precious rendered fat to drain back into the skillet.

Variations & Substitutions

• Make It Vegetarian/Vegan: Omit the bacon entirely. Sauté the sprouts in 2-3 tablespoons of olive oil and add a 1/2 teaspoon of smoked paprika to mimic that smoky flavor. Ensure your balsamic glaze is vegan.
• Nut-Free Option: If you have a nut allergy, you can substitute the pecans with toasted pumpkin seeds (pepitas) for a similar crunchy texture.
• Add a Cheesy Finish: For a tangy, creamy element, crumble 2 ounces of goat cheese or blue cheese over the finished Brussels sprouts bacon pecans cranberries just before serving.

Serving Suggestions

This dish is a showstopper that complements a wide array of main courses. It’s one of the most requested Sides at my holiday table, perfect alongside a classic roasted turkey or a glazed ham. For a hearty weeknight dinner, serve these fantastic Brussels sprouts bacon pecans cranberries with a simple pan-seared chicken breast or a juicy pork chop. The vibrant flavors make even the simplest meal feel like a special occasion.

Storage & Make-Ahead Tips

Proper storage is key to enjoying this dish later!

• To Store: Place leftovers in an airtight container and refrigerate for up to 3 days. The textures will soften slightly upon storage.
• To Reheat: For best results, reheat in a skillet over medium heat for a few minutes until warmed through and the bacon and sprouts crisp up again. Microwaving is not recommended as it can make the sprouts soggy.
• Make-Ahead: To save time, you can wash, trim, and halve your Brussels sprouts up to 2 days in advance. You can also cook the bacon ahead of time. Store both components separately in airtight containers in the refrigerator.

Frequently Asked Questions (FAQs)

Can I use frozen Brussels sprouts for this recipe?

I strongly recommend using fresh Brussels sprouts. Frozen sprouts release a lot of water when cooked, which will prevent them from getting that beautiful, crispy sear. They tend to steam and can become mushy.

Why did my Brussels sprouts turn out bitter?

Bitterness in Brussels sprouts is often caused by overcooking. Sauté them just until they are tender-crisp. The caramelization process also helps, as does the balance from the sweet cranberries and rich bacon.

Can I roast this in the oven instead?

Absolutely! Toss the sprouts with olive oil, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway. For the last 5 minutes of roasting, add the bacon pieces and pecans to the sheet pan. Toss with cranberries and balsamic glaze after removing from the oven.

What if I don’t have balsamic glaze?

You can make a simple substitute. In a small saucepan, gently simmer 1/2 cup of balsamic vinegar until it has reduced by about half and is thick enough to coat the back of a spoon. Alternatively, you can toss the sprouts with 1 tablespoon of balsamic vinegar and 1-2 teaspoons of maple syrup.

How do I select the best Brussels sprouts?

Look for bright green, compact, and firm heads. Avoid any with yellowing leaves or black spots, as these are signs of age. Smaller sprouts are often a bit sweeter and more tender than larger ones.

Conclusion

There is such profound joy in creating a dish that feels both humble and luxurious at the same time. The rich aroma that will fill your home is just the beginning. I hope you adore the incredible harmony of flavors in this Brussels sprouts bacon pecans cranberries recipe. That first bite-the perfect crunch, the sweet and savory notes-is a moment of pure culinary delight. I truly cannot wait for you to experience this in your own kitchen.

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