These Sautéed Brussels Sprouts with Bacon and Cranberries might just convert the Brussels sprouts haters at your table! Crispy bacon, sweet-tart cranberries, and perfectly caramelized Brussels sprouts come together in this easy side dish that’s good enough to steal the show from your main course. It’s my go-to for Thanksgiving, Christmas, or any dinner that needs a little something special.
Let me be real with you—Brussels sprouts have a bad rep. I get it. Mushy, boiled Brussels sprouts from childhood scarred a lot of us. But these? These are nothing like that.
Here’s what makes this recipe different:
The sauté method creates crispy edges. We’re cooking these hot and fast in a skillet, which caramelizes the natural sugars and creates those crispy, golden-brown edges. That’s where all the flavor lives!
Bacon makes everything better. Is it a cliché? Maybe. Is it true? Absolutely. The bacon fat adds richness and that smoky, salty flavor that makes Brussels sprouts actually crave-worthy.
Cranberries add the perfect sweet-tart balance. Dried cranberries get plump and jammy as they cook, adding little bursts of sweetness that cut through the richness of the bacon. Also, adding some dijon mustard and honey combined with the bacon fat, makes them a little sweet, salty, and tangy. It’s the perfect contrast.
It’s a complete flavor profile. Salty (bacon), sweet (cranberries), bitter (Brussels sprouts in the best way), umami (from the caramelization)—all the tastes your palate wants.
It looks gorgeous on the table. The green Brussels sprouts, red cranberries, and crispy bacon pieces make this dish Instagram-worthy. It’s festive without even trying.
The Secret to Perfect Brussels Sprouts Every Time
Okay, pay attention to this part because it’s the difference between “meh” Brussels sprouts and “can I have seconds?” Brussels sprouts.
1. Cut them the right size Half them! Cutting Brussels sprouts in half gives you more surface area for caramelization. Plus, they cook more evenly than whole sprouts. If you have really large ones, quarter them. You want relatively uniform sizes so they cook at the same rate.
2. Don’t crowd the pan This is CRUCIAL. If you pile too many Brussels sprouts in the pan, they’ll steam instead of sauté. Steamed = mushy. Sautéed = crispy and caramelized. Give them space! Cook in batches if you need to.
3. Let them sit without stirring Resist the urge to constantly flip them around. Let them sit cut-side down in the hot pan for 3-4 minutes without moving them. That’s how you get those beautiful golden-brown spots.
4. High heat is your friend Medium-high to high heat creates that caramelization we’re after. Don’t be scared—you want to hear that sizzle when the sprouts hit the pan.
5. Don’t overcook them Brussels sprouts should still have a slight bite to them. They should be tender but not mushy. About 8-10 minutes total cooking time is perfect.
Why Bacon and Cranberries Are the Perfect Pairing
This isn’t just a random combination—there’s actual flavor science here!
Bacon provides:
- Umami (that savory depth)
- Fat (for cooking and richness)
- Salt (seasoning the whole dish)
- Smokiness (complexity)
- Texture (crispy bits!)
Cranberries provide:
- Sweetness (balances the bitterness of Brussels sprouts)
- Tartness (cuts through the bacon fat)
- Moisture (they plump up and get jammy)
- Color (makes it festive and pretty)
- Chewiness (textural contrast)
Brussels sprouts provide:
- Slight bitterness (in a good way!)
- Earthiness (grounding flavor)
- Fiber and nutrients (we’re being healthy, right?)
- That cruciferous veggie flavor people either love or are about to start loving
Together, they hit every note your taste buds are looking for. Sweet, salty, savory, bitter—all in perfect balance.
Choosing the Right Brussels Sprouts
Not all Brussels sprouts are created equal! Here’s what to look for:
Fresh is best:
- Bright green color
- Tight, compact leaves
- Firm to the touch
- No yellowing or browning
- Still attached to the stalk if possible (they stay fresher longer)
Size matters: Small to medium Brussels sprouts are ideal. They’re more tender and cook more evenly than giant ones. If you can only find large ones, just quarter them instead of halving.
Avoid:
- Yellow or brown outer leaves (sign they’re old)
- Mushy or soft spots
- Strong cabbage smell (means they’re past their prime)
- Loose, floppy leaves
Fresh vs. Frozen: Fresh is definitely better for this recipe because we’re sautéing. Frozen Brussels sprouts have too much moisture and won’t get that crispy caramelization we want. Save the frozen ones for roasting or soups.
Bacon Options: What Works Best
Let’s talk bacon because not all bacon is created equal for this recipe.
Best choices:
- Thick-cut bacon – My favorite! It stays crispy and doesn’t disappear into the dish
- Regular bacon – Works great, just watch it doesn’t burn
- Applewood smoked – Adds a sweet smokiness that’s perfect with cranberries
Can you use turkey bacon? Honestly? It works, but it’s not quite the same. Turkey bacon doesn’t render as much fat, so you’ll need to add a tablespoon of olive oil or butter to the pan. The flavor is milder too.
What about pancetta? Yes! Pancetta is fantastic in this recipe. It’s less smoky than bacon but has incredible savory flavor. Dice it small and render it the same way.
How much bacon? I use 4-6 slices for 1½ pounds of Brussels sprouts. You want enough for flavor and texture, but you don’t want it to overwhelm the vegetables.
Fresh vs. Dried Cranberries
Dried cranberries (my recommendation for this recipe):
- ✓ Available year-round
- ✓ Concentrated sweetness
- ✓ Chewy texture
- ✓ Don’t release excess moisture
- ✓ Plump up beautifully in the pan
Fresh cranberries:
- Can work but need sugar added
- Much more tart
- Pop when cooked (can be messy)
- Only available seasonally (Oct-Dec)
If using fresh cranberries: Toss them with 1-2 tablespoons sugar before adding to the pan. Add them in the last 3-4 minutes of cooking so they just start to pop and release their juices.
Pro tip: Look for cranberries that aren’t loaded with added sugar. Sweetened dried cranberries are fine, but the ones with minimal added sugar let the natural tartness shine through.
Flavor Variations and Add-Ins
Once you master the basic recipe, try these variations:
Nutty Brussels Sprouts: Add ⅓ cup toasted pecans, walnuts, or sliced almonds in the last minute of cooking. The crunch is amazing!
Balsamic Glazed: Drizzle 1-2 tablespoons balsamic vinegar over the sprouts in the last minute. It adds tang and a gorgeous glaze.
Maple Bacon Brussels Sprouts: Add 1 tablespoon pure maple syrup with the cranberries. The maple-bacon combo is unreal.
Spicy Kick: Add ¼ teaspoon red pepper flakes when cooking the bacon. Or drizzle with hot honey at the end.
Cheesy Brussels Sprouts: Finish with shaved Parmesan or crumbled goat cheese. The creaminess is next-level.
Citrus Zing: Add the zest of one lemon or orange in the last minute. Fresh and bright!
Garlic Butter: Toss with 1-2 tablespoons butter and minced garlic in the last 2 minutes. Simple but incredible.
Troubleshooting Common Problems
Problem: Brussels sprouts are mushy
- Solution: Your heat was too low or you overcooked them. Use medium-high heat and cook only until tender-crisp (8-10 minutes max).
Problem: They’re bitter
- Solution: You didn’t get enough caramelization. The browning creates sweetness that balances the natural bitterness. Also, make sure your sprouts are fresh.
Problem: Bacon burned
- Solution: Cook bacon over medium heat (not high), and remove it before it gets too dark. It will continue to crisp as it cools.
Problem: Not enough crispy edges
- Solution: Don’t crowd the pan! Cook in batches if needed. Also, resist stirring too often—let them sit for 3-4 minutes undisturbed.
Problem: Too salty
- Solution: The bacon adds a lot of salt, so be careful with additional seasoning. Taste before adding any extra salt.
Problem: Cranberries are hard
Solution: Add them earlier so they have time to plump up, or soak them in warm water for 5 minutes before adding.
Commonly Asked Questions
Absolutely! Skip the bacon and use 2-3 tablespoons olive oil or butter to sauté the Brussels sprouts. For extra flavor, add a pinch of smoked paprika to mimic that smoky bacon taste. You could also add chopped walnuts or pecans for texture.
They should be tender when pierced with a fork but still have a slight bite—not mushy! The outer leaves should be golden brown and slightly crispy. Taste one to check—it should be sweet and nutty, not bitter or raw-tasting.
Fresh is really best for this sauté method because frozen Brussels sprouts release too much moisture and won’t get crispy. If you only have frozen, thaw them completely, pat them very dry with paper towels, and expect them to be a bit softer than fresh.
Bitterness usually means they weren’t caramelized enough (that browning creates sweetness) or they’re old. Make sure you’re cooking them over medium-high heat to get good browning. Also, the bacon and cranberries help balance any natural bitterness!
Yes, but cook in batches! Don’t crowd your pan or they’ll steam instead of getting crispy. Use two large skillets at the same time, or cook one batch, keep warm in a 200°F oven, and cook the second batch. It’s worth the extra step for perfect results.
Recommended Recipes
If you like this side dish recipe, you will like the recipes below that will create a complete meal:
- Deep Fried Turkey with Brine Recipe (So Juicy!)
- The Best Rosemary Garlic Prime Rib You’ll Ever Make
- Creamy Scalloped Potatoes (Easy White Cheddar!)
- Sweet Potato Casserole with Pecan Topping (Best Recipe!)
- How to Cook Brisket in the Oven (Easy Recipe + Tips!)
- Best Southern Style Mac and Cheese (Soul Food Classic)
The Best Brussels Sprouts with Bacon and Cranberries Recipe
- Total Time: 25 minutes
- Yield: 6 1x
Description
These sautéed Brussels sprouts with bacon and cranberries are the perfect holiday side! Crispy, sweet, savory—everyone loves them!
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 4–6 slices thick-cut bacon, chopped
- 1/3 cup dried cranberries
- 2 cloves garlic, minced (optional)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
Instructions
- 1. Prep Brussels sprouts: Trim the ends off Brussels sprouts and remove any yellow/brown outer leaves. Cut each sprout in half lengthwise. Pat dry with paper towels.
- 2. Cook the bacon: In a large skillet over medium heat, cook chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pan (drain excess if needed).
- 3. Sauté Brussels sprouts: Increase heat to medium-high. Add Brussels sprouts to the pan cut-side down in a single layer (work in batches if needed—don’t crowd!). Cook without stirring for 3-4 minutes until golden brown on the bottom.
- 4. Flip and finish: Flip Brussels sprouts and cook for another 4-5 minutes, stirring occasionally, until tender and caramelized on the edges. They should still have a slight bite.
- 5. Add cranberries and garlic: Add dried cranberries and minced garlic (if using). Cook for 1-2 minutes, stirring, until cranberries are plump and garlic is fragrant.
- 6. Make the glaze: In a small bowl, whisk together Dijon mustard and honey (and balsamic vinegar if using). Pour the glaze over the Brussels sprouts and toss for 1-2 minutes until everything is evenly coated and the glaze becomes sticky and glossy.
- 7. Combine and season: Return crispy bacon to the pan. Toss everything together. Season with salt and pepper to taste (go easy on the salt—bacon adds plenty!).
- 8. Serve: Transfer to a serving dish and serve immediately while hot. The glaze will be beautifully sticky and coating every sprout!
Notes
The Glaze: The Dijon-honey glaze creates a sweet-tangy coating that elevates these from good to restaurant-quality! The honey caramelizes slightly and the Dijon adds sophisticated tang.
Make-Ahead: Prep Brussels sprouts and cook bacon up to 1 day ahead. Store separately in the fridge. Sauté Brussels sprouts and add glaze just before serving for best results.
Fresh Cranberries: If using fresh instead of dried, add 1-2 tablespoons sugar and cook them for 3-4 minutes until they just start to pop.
Bacon-Free/Vegetarian: Use 2-3 tablespoons olive oil or butter instead of bacon fat. Add a pinch of smoked paprika for depth. The glaze still works beautifully!
Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a hot skillet to re-crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Cook
- Cuisine: American
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