I’ll never forget the first time I made these Cranberry Balsamic Brussels Sprouts with Bacon—it was a holiday disaster turned triumph. My in-laws were coming over, and I needed a side dish that would wow them. I threw together what I had: Brussels sprouts, bacon (because, let’s be real, bacon makes everything better), and a splash of balsamic glaze. The cranberries? A last-minute sprinkle for color. But oh, the magic happened in that oven! The sprouts caramelized, the bacon crisped, and the tangy-sweet glaze tied it all together. Now, it’s the dish everyone begs me to bring to gatherings. Trust me, even the veggie skeptics will come back for seconds.
Why You’ll Love These Cranberry Balsamic Brussels Sprouts with Bacon
This recipe has become my go-to side dish for so many reasons – let me tell you why it’ll be yours too:
- Effortless elegance: Looks fancy but comes together in under 30 minutes
- Flavor fireworks: Sweet cranberries + tangy balsamic + salty bacon = pure magic
- Crowd pleaser: Converts even the most stubborn Brussels sprouts haters
- Holiday hero: Adds festive color and flavor to any Thanksgiving or Christmas spread
- Perfect balance: Hits every taste bud – sweet, salty, tangy, and savory
Seriously, once you try this combo, you’ll wonder why you ever served plain roasted veggies!
Ingredients for Cranberry Balsamic Brussels Sprouts with Bacon
Here’s what you’ll need to make this flavor-packed side dish (and trust me, every ingredient plays a crucial role!):
- 1 lb Brussels sprouts – trimmed and halved (look for bright green, firm ones)
- 4 slices thick-cut bacon – chopped into 1/2-inch pieces
- 2 tbsp good olive oil – the fruitier the better
- 1/4 cup dried cranberries – packed measure (I like the orange-infused ones for extra zing)
- 2 tbsp balsamic glaze – not vinegar! The thick, syrupy kind
- Kosher salt & freshly cracked black pepper – to taste
Pro tip: Measure everything before you start – this recipe moves fast once the oven’s hot!
How to Make Cranberry Balsamic Brussels Sprouts with Bacon
Alright, let’s get cooking! This recipe comes together quickly, but there are a few key steps that make all the difference. Follow along, and you’ll have a show-stopping side dish in no time.
Step 1: Prep the Brussels Sprouts
First things first – give those sprouts some love! I like to trim just a smidge off the stem ends (no need to go crazy), then slice them in half lengthwise. If you spot any loose outer leaves, just pop ’em off. Here’s my secret: try to keep all the halves roughly the same size – about 1-inch pieces work best. This way, everything roasts evenly. No one wants some sprouts burnt while others are still hard as rocks!
Step 2: Cook the Bacon
While the oven’s heating to 400°F, let’s get that bacon going. Use a good skillet (cast iron is my favorite) and cook the chopped bacon over medium heat. You’ll know it’s perfect when it’s crispy but not burnt – about 5 minutes should do it. Don’t forget to drain the bacon on paper towels, but save about 1 tablespoon of that glorious bacon fat in the pan (we’ll use it later for extra flavor!).
Step 3: Roast and Combine
Toss those prepped sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet – don’t crowd them! Roast for about 20 minutes until they’re tender with those beautiful caramelized edges. Then comes the magic: while they’re still hot, toss everything together in that bacon skillet – sprouts, crispy bacon bits, cranberries, and that luscious balsamic glaze. The heat helps all the flavors mingle beautifully. Give it a taste and add more glaze if you like it tangy (I always do!).
See? Easy peasy! Now try not to eat the whole pan before serving – I won’t judge if you sneak a few extra bites though.
Tips for Perfect Cranberry Balsamic Brussels Sprouts with Bacon
After making this dish dozens of times (and eating even more helpings!), I’ve picked up some tricks that take it from good to “can I get this recipe?” amazing:
- Give them space! Crowding the baking sheet steams the sprouts instead of roasting them. Use two pans if needed.
- Fresh is best with Brussels sprouts – they caramelize better than frozen. Look for tight, bright green heads without yellowing.
- Glaze to taste – start with 1 tbsp balsamic, then add more after mixing. The sweetness can vary by brand.
- Hot pan magic: Tossing everything in the warm bacon skillet helps the flavors meld beautifully.
- Extra crisp tip: For crunchier bacon, bake it with the sprouts during the last 5 minutes of roasting.
Remember, cooking is personal – adjust these elements until it’s perfect for YOUR taste buds!
Ingredient Substitutions for Cranberry Balsamic Brussels Sprouts with Bacon
Out of something? No worries – here are my favorite swaps that still keep the spirit (and deliciousness) of this dish intact:
- Turkey bacon: Works great if you’re cutting back – just add a splash more olive oil since it’s leaner
- Pancetta: For a fancy twist with deeper flavor (reduce salt if using)
- Fresh cranberries: Toss them in during the last 5 minutes of roasting – they’ll burst with tartness!
- Maple syrup + balsamic vinegar: Mix 1 tbsp each if you’re out of glaze (simmer until slightly thickened)
- Honey: A drizzle at the end adds sweetness if cranberries aren’t your thing
The beauty? This recipe welcomes creativity – just keep that sweet-tangy-savory balance!
Serving Suggestions for Cranberry Balsamic Brussels Sprouts with Bacon
This dish shines brightest as part of a holiday spread – it’s practically made for Thanksgiving turkey or Christmas ham! But don’t wait for special occasions. I love it with weeknight grilled chicken or piled next to a juicy steak. The tangy-sweet flavors cut through rich meats perfectly. For vegetarian friends? Just skip the bacon (but maybe add toasted walnuts for crunch). Pro tip: Double the batch – these disappear fast once people start eating!
Storage and Reheating Instructions
Leftovers? Lucky you! Store these sprouts in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for 10 minutes) to keep that crispiness, but the microwave works in a pinch—just stir every 30 seconds. The bacon might soften, but the flavors just get better! Pro tip: Add a fresh drizzle of balsamic before serving leftovers to brighten it up.
Nutritional Information for Cranberry Balsamic Brussels Sprouts with Bacon
Now, I’m no nutritionist, but I do know this dish packs a flavorful punch while still keeping things on the lighter side. The Brussels sprouts bring fiber and vitamins, the cranberries add antioxidants, and that bacon? Well, everything’s better with a little bacon, right? Just remember – nutritional values are estimates and vary based on ingredients used. Different brands of bacon or balsamic glaze can change things up. But here’s what makes me feel good about serving this: it’s veggies at its core, with just enough indulgence to make you forget you’re eating something good for you!
Frequently Asked Questions
Over the years, I’ve gotten tons of questions about my Cranberry Balsamic Brussels Sprouts with Bacon recipe – here are the ones that come up most often:
“Can I use frozen Brussels sprouts?”
You can, but fresh really does make a difference! Frozen sprouts tend to get mushy when roasted. If that’s all you’ve got, pat them super dry first and roast at 425°F for extra crispiness. They won’t caramelize quite as beautifully, but they’ll still taste great!
“How do I make this vegetarian?”
Easy! Skip the bacon and add smoky flavor with smoked paprika (about 1/2 tsp) or liquid smoke (just a few drops). For crunch, toasted pecans or walnuts work wonderfully. You might want an extra drizzle of olive oil too.
“My glaze is too thin – help!”
Been there! If your balsamic glaze is runny, try simmering it in a small pan for 2-3 minutes to thicken. Or mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the glaze, and heat until thickened. Works like a charm!
“Can I prep this ahead?”
Absolutely! Roast the sprouts and cook the bacon up to 2 days early. Store separately in the fridge, then reheat together with the cranberries and glaze – it’ll taste just-made!
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30-Minute Cranberry Balsamic Brussels Sprouts with Bacon Magic
- Total Time: 30 mins
- Yield: 4 servings
- Diet: Low Calorie
Description
Cranberry Balsamic Brussels Sprouts with Bacon is a savory side dish combining roasted Brussels sprouts with crispy bacon, sweet cranberries, and tangy balsamic glaze.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 4 slices bacon, chopped
- 2 tbsp olive oil
- 1/4 cup dried cranberries
- 2 tbsp balsamic glaze
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F.
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread sprouts on a baking sheet and roast for 20 minutes.
- Cook bacon in a skillet until crispy.
- Toss roasted sprouts with bacon and cranberries.
- Drizzle with balsamic glaze and serve.
Notes
- Use fresh Brussels sprouts for best texture.
- Adjust balsamic glaze to taste.
- Substitute turkey bacon for a lighter option.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
