Brussels sprouts with bacon, pecans, cranberries, and balsamic glaze is a tasty mix of flavors that’s both crunchy and sweet with a little tangy kick. The smoky bacon and toasted pecans add a wonderful crunch, while the dried cranberries bring a pop of sweetness that balances perfectly with the rich balsamic glaze drizzled on top.
I love making this dish because it turns simple Brussels sprouts into something special that everyone at the table enjoys. The bacon adds a salty punch that makes these veggies feel more like a treat than a side. Whenever I serve this, I get lots of compliments, and it’s one of those recipes that’s surprisingly easy but feels fancy enough for guests.
My favorite way to enjoy this is warm, right after drizzling the balsamic glaze over the top so it’s still a bit syrupy. It goes great with a roast chicken or even just as a flavorful snack. Plus, I think the combo of textures—crisp sprouts, crunchy nuts, chewy cranberries, and meaty bacon—is what really makes this dish a family favorite around our house.
Key Ingredients & Substitutions
Brussels sprouts: Fresh Brussels sprouts are best for roasting. Look for firm, bright green ones without yellowing leaves. If you prefer, you can use shaved Brussels sprouts for quicker cooking, but roasting halved ones gives a nice crispy edge.
Bacon: Bacon adds a smoky, salty flavor that pairs beautifully with the sweetness in this recipe. For a vegetarian option, try smoked tempeh or coconut bacon for a similar taste and crunch.
Pecans: Toasted pecans provide great texture and a nutty flavor. You can swap them for walnuts or almonds if pecans aren’t available or if you prefer a different nut.
Dried cranberries: These add a chewy, sweet-tart bite. If cranberries aren’t your favorite, dried cherries or raisins work well too.
Balsamic glaze: The glaze adds tangy sweetness to balance the dish. You can buy pre-made glaze or make your own by simmering balsamic vinegar until thickened. Alternatively, a drizzle of honey mixed with vinegar can work in a pinch.
How Do I Roast Brussels Sprouts Perfectly Every Time?
Roasting Brussels sprouts well turns them from bitter and tough to tender, crispy, and sweet. Here’s how I do it:
- Trim and halve the sprouts evenly so they cook at the same rate.
- Toss with olive oil, salt, and pepper to coat well, helping them crisp up.
- Spread them out in a single layer on a baking sheet — no crowding, or they steam instead of roast.
- Roast at a high temperature (around 400°F) to get a golden, caramelized exterior.
- Stir or toss halfway through cooking to brown evenly.
- Keep an eye near the end so they don’t burn — you want a bit of char, but not too much.
By following these steps, you’ll get Brussels sprouts with a great texture and delicious flavor that soak up the bacon and glaze nicely.
Equipment You’ll Need
- Baking sheet – I like to use a rimmed one so the Brussels sprouts roast evenly without spilling.
- Mixing bowl – for tossing the Brussels sprouts with oil and seasoning.
- Skillet – to cook the bacon and toast the pecans, adding extra flavor.
- Slotted spoon – helps lift the crispy bacon without excess grease.
- Measuring cups and spoons – for precise ingredient portions.
- Wire rack or paper towels – to drain cooked bacon.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage slices or grilled chicken for a different protein.
- Use chopped walnuts or sliced almonds instead of pecans for a different crunch.
- Add sliced apples or pears for extra sweetness and crunch.
- Sprinkle with grated Parmesan or crumbled feta for a cheesy touch.
How to Make Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients You’ll Need:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- ¾ cup pecans, toasted
- ½ cup dried cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup balsamic glaze (store-bought or homemade)
Time You’ll Need:
This recipe takes about 10 minutes to prep and about 25 minutes to roast the Brussels sprouts, plus a few minutes to cook the bacon and prepare the pecan and cranberry mix. Overall, you can expect it to take around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Roast the Brussels Sprouts:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and freshly ground black pepper until they are well coated. Spread them out in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring or tossing halfway through so they brown evenly and become tender.
2. Cook the Bacon and Prepare Pecans and Cranberries:
While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Keep the bacon drippings in the pan. Next, add the toasted pecans and dried cranberries to the skillet. Warm and stir them for 1–2 minutes until fragrant, then remove the pan from heat.
3. Combine All Ingredients and Serve:
Once the Brussels sprouts are roasted, combine them in a serving bowl with the cooked bacon, pecans, and cranberries. Drizzle the balsamic glaze over everything and gently toss to coat the ingredients evenly. Serve the dish warm, garnished with extra pecans or an additional drizzle of balsamic glaze if you like.
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can! Just thaw them completely and pat dry before roasting to avoid excess moisture. Frozen sprouts may take a little longer to roast, so keep an eye on them and adjust the cooking time as needed.
How Can I Make This Recipe Vegetarian?
Replace the bacon with smoked tempeh, coconut bacon, or a smoky seasoning to keep the savory flavor. You can also add extra toasted nuts or seeds for crunch.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to keep the Brussels sprouts moist.
Can I Prepare This Dish Ahead of Time?
Absolutely! Roast the Brussels sprouts and cook the bacon ahead of time, then combine everything just before serving. To keep the pecans crunchy, add them right before serving rather than during storage.