Sauteed Brussel Sprouts with Bacon and Dried Cranberries


Next week is the week of the big feast that I look forward to every year. I also know the most of you start planning this meal almost two months in advance and dig for generational recipes. I also know that for some of you this will be your very first Thanksgiving meal that you are going make for yourself, your new spouse, or your family. Therefore, this week I will be sharing with your some different techniques via Twitter and sharing with you some recipes that are easy and relatively quick for you to make for your family.  Basically, I took a meal that is usually a day and a half to make and condensed it down to about 4 hours total. Most of the ingredients you may already have in your house so you don’t have to worry about having a high grocery bill for one meal. After I considered the ingredients I had at home, I went to the grocery store and spent about $40 on the rest of the ingredients! Can you believe it?! Okay, let’s get started on getting you ready for next week.

Brussel Sprouts with Bacon

Before you turn your nose up at the idea of eating Brussel Sprouts with bacon for Thanksgiving, hear me out.

brussel-sprouts-2-1 I know that most of you are used to eating green beans and/or collard greens for Thanksgiving and that is all good. However, I want to urge you to think outside the box today and consider brussel sprouts as a green alternative. I know that brussel sprouts have a bitter and slightly acquired  taste. This is why I added bacon for some flavor and saltiness and the cranberries for the sweetness. With all of those flavors and some extra seasoning you will never look at brussel sprouts the same again. I promise! I thought another thing about making this dish amazing would be to add some pecans as well. I know a lot of you are not feeling me but you have to believe me and trust me. What I want you to do this week and try some different techniques and flavors that you normally wouldn’t consider or even try. Once you make this come back and let me know how much you love it!

Sauteed Brussel Sprouts with Bacon and Dried Cranberries

Sauteed Brussel Sprouts with Bacon and Dried Cranberries


  • 16 oz. bag brussell sprouts
  • 1/2 lb. bacon
  • 3/4 c. dried cranberries
  • 2 garlic cloves, minced
  • salt and pepper to taste


  1. Chop the bacon into small pieces. Place in a skillet over medium high heat and allow to cook until golden brown. While the bacon is cooking, slice the brussel sprouts into half and rinse thoroughly. Set aside.
  2. Once the bacon is complete, remove bacon pieces and set aside. Leaving the bacon fat in the skillet, add the brussel sprouts to the pan and allow to cook for 10 to 15 minutes until slightly crisp and browned. Return the cooked bacon back to the skillet and add the dried cranberries. Stir to mix well. Allow to cook for 5 minutes to allow all the ingredients to get to know each other. Add the minced garlic and cook for another 5 minutes. Add salt and pepper to taste (you may not need salt because the bacon and the fat from the bacon adds plenty but use your best judgement).



  1. Tiffany Fleming says

    It sounds great i love brussell sprouts i will try this the sweet and spicy are the ones i usually make. Enjoy your Thanks Giving!

  2. Felicia W says

    Great recipe! I love brussell sprouts as well and so does my husband. This is very similar to my recipe minus the cranberries and I always add about a half cup of chicken stock to deglaze the pan of all the bacon goodness. Bacon makes everything taste good! I will be preparing collard greens and brussell sprouts for thanksgiving! Maybe this time I’ll add the cranberries…couldn’t hurt right? LOL Thank you for sharing and have a happy Thanksgiving holiday

    • brownsugarma says

      That is a good idea of adding chicken stock. I will have to add that next time. Great stuff! Let me know what you think.

      • Felicia W says

        I’m starting to get excited about Thanksgiving myself. Hubby wanted to plan out the menu this past weekend. Will you be having over any guests for Thanksgiving? As far as the brussell sprouts, make sure to use a low-sodium stock. I’m sure the cranberries will make it that much yummier!! will keep ya posted. cheers! 😉

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