This colorful dish combines crispy Brussels sprouts with tasty bacon, crunchy pecans, and sweet cranberries, all tossed in a tangy balsamic glaze. It’s sure to impress everyone at dinner!
I love watching those Brussels sprouts get golden and crispy. The mix of flavors is simply wonderful, especially when everyone is fighting over the last bits on the serving plate! 😂
It’s super easy to make, just roast the sprouts and mix in the other goodies. Perfect for a holiday meal or any family gathering. You’ll want to make this every Thanksgiving!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are key for this dish. If they are not available, you could also use frozen Brussels sprouts, but they may not get as crispy. Make sure to thaw and drain them well before using.
Bacon: I love using thick-cut bacon for its rich flavor. If you’re looking for a healthier option or don’t eat pork, turkey bacon works well too, though it may not be as crispy.
Pecans: These add a nice crunch! If you have nut allergies, sunflower seeds or pumpkin seeds are great alternatives to keep that crunch factor.
Dried Cranberries: The sweetness balances the dish beautifully. If you’re looking for less sugar, you can substitute with dried cherries or raisins. For a sugar-free option, use chopped fresh apples or pears for a fruity twist!
Balsamic Vinegar: This ingredient gives the dish its tangy flavor. If you’re out of balsamic, red wine vinegar mixed with a little honey can work in a pinch!
How Do You Get Crispy Brussels Sprouts?
Crispy Brussels sprouts are a delight, and achieving that crunch takes some steps! Here’s how to do it:
- Make sure to cut the sprouts in half to increase their surface area and help them roast evenly.
- Coat them evenly with olive oil. This is crucial for browning, so don’t skimp!
- Spread them out on the baking sheet in a single layer. Crowding can steam them instead of roasting.
- Roast at a high temperature (400°F) for 20-25 minutes. Turn them at least once to ensure they brown on all sides.
My personal tip is to let them sit in the oven for an extra few minutes after they’re done for an even crispier finish!
Thanksgiving Side Dish – Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze
Ingredients:
- 1 1/2 pounds fresh Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/2 cup pecan halves
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/3 cup balsamic vinegar
- 1 tablespoon brown sugar (optional, for balsamic glaze sweetness)
Time Estimate:
This dish will take about 15 minutes to prepare and 25 minutes to cook, making a total of around 40 minutes from start to finish. It’s perfect for a Thanksgiving feast and can be prepped while the turkey is roasting!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This high temperature helps get the Brussels sprouts crispy and delicious.
2. Prepare the Brussels Sprouts:
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper till they’re well-coated. This will enhance their flavor and help them roast evenly.
3. Roast the Brussels Sprouts:
Arrange the Brussels sprouts on a baking sheet in a single layer. This allows them to roast rather than steam, so make sure they’re not piled on top of each other. Roast them in the oven for 20-25 minutes, turning them halfway through for even cooking.
4. Cook the Bacon:
While the sprouts are roasting, chop your bacon and cook it in a large skillet over medium heat. Keep stirring until it becomes crispy. Once ready, use a slotted spoon to remove the bacon and place it on a plate lined with paper towels to drain. Leave about 1 tablespoon of bacon fat in the skillet.
5. Toast the Pecans:
Add the pecan halves to the skillet with the leftover bacon fat. Toast them over medium heat for about 2-3 minutes, stirring often until they smell fragrant and look lightly brown. Then, remove them from the pan and set aside with the bacon.
6. Make the Balsamic Glaze:
In the same skillet, add the balsamic vinegar and optional brown sugar. Cook this mixture over medium heat, stirring occasionally, until it reduces into a thick glaze. This should take about 5-7 minutes.
7. Combine Everything:
When the Brussels sprouts are roasted to a golden-brown perfection, transfer them to a large serving bowl. Toss in the crispy bacon, toasted pecans, and dried cranberries. Mix gently to combine all the flavors.
8. Drizzle and Serve:
Finally, drizzle the balsamic glaze over the entire mix and give it another gentle toss to coat everything evenly. Serve warm and enjoy this delightful combination of flavors!
This side dish is not only tasty but also visually appealing, making it a great addition to your Thanksgiving table. Enjoy the savory, sweet, and tangy flavors—everyone will be going back for seconds!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and drain them thoroughly before cooking. They may not get as crispy as fresh ones, so consider roasting them at a higher temperature for a longer time if needed.
What Can I Substitute for Bacon?
If you’re looking for a bacon alternative, try using turkey bacon for a leaner option, or omit it completely for a vegetarian dish. You can also use smoked tempeh or mushrooms to add a savory flavor in place of the bacon.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, either microwave them in short intervals, stirring occasionally, or warm them gently in a skillet over low heat.
Can I Make This Dish Ahead of Time?
Yes, you can prep the Brussels sprouts and cook the bacon and pecans in advance. Just combine everything and drizzle with the balsamic glaze right before serving to keep them fresh and flavorful!