Can I make this recipe without bacon for a vegetarian version?

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.

How do I know when Brussels sprouts are done?

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.

Can I use frozen Brussels sprouts?

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.

My Brussels sprouts taste bitter. What did I do wrong?

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!

Can I double this recipe for a crowd?

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.

The Best Brussels Sprouts with Bacon and Cranberries Recipe

Description

These sautéed Brussels sprouts with bacon and cranberries are the perfect holiday side! Crispy, sweet, savory—everyone loves them!

Ingredients

Units Scale

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)

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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