Brussels Sprouts Cranberries and Bacon

These Brussels Sprouts, Cranberries, and Bacon are the ultimate Thanksgiving or Christmas side dish even though we enjoy them all year round! It’s so easy to get the most perfectly caramelized Brussels that get cooked right in the bacon drippings and then tossed with crispy bacon, tangy cranberries, crunchy almonds and my special Dijon sauce! Trust me, even when they say they are not a fan of Brussels sprouts, they will be after trying this side dish! You may also like our Roasted Green Beans and Tomatoes or our most loved recipe Whipped Mashed Potatoes!

Why You’ll Love This Recipe

The Combination: creates the perfect balance of sweet, savory, and smoky flavors with contrasting textures.

Salty & Smoky: Crispy bacon infuses the earthy Brussels sprouts with a deep, savory punch.

Sweet-Tart Pop: Dried cranberries provide bright bursts of chewy sweetness that cut through the richness of the bacon.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Brussels Sprouts: are a member of the cabbage family and are grown for their edible buds.

Dried Cranberries: are made by partially dehydrating fresh cranberries which gives them a chewy texture much like raisins.

Bacon: is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.

Almond Slivers: are mild in flavor making them a popular choice over other nuts for added texture in this Brussels sprouts cranberries and bacon dish.

Dijon Mustard: known for its sharp, tangy flavor and complex heat.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Balsamic Vinegar: is a dark, concentrated, and intensely flavored vinegar.

Oregano: is an intensely flavored herb, ground oregano brings a peppery bite and a slightly sweet, earthy aroma to the dish.

Parsley: is an aromatic herb that adds flavor and fragrance to a wide variety of recipes. Derived from fresh parsley leaves that have been dehydrated and preserved for long-term storage.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

In a large sauté pan: cook bacon till crisp and move to a plate lined with paper towels to drain. Discard all but 3 Tbsp of bacon fat.

Lay Brussels sprouts: cut side down and sprinkle generously with salt and black pepper.

Simmer: on medium heat till Brussels start to get brown. Toss, cover and simmer 5 minutes longer.

Meanwhile: whisk the Dijon mustard, olive oil, balsamic vinegar, oregano, and parlsey.

Add the cranberries: almonds, and dressing to the pan, stirring to combine, and simmer a few minutes longer.

Mix the bacon: into the pan, stirring to coat.

Enjoy!

Recipe Tips and Tricks

Lay all the Brussels cut side down in the pan: and do not touch as this allows for that caramelization to happen and getting them a little crispy.

Taste at the end: to see if more salt and black pepper is needed. This will depend on how salty your bacon is.

Making this for a holiday: I will usually double the recipe as it disappears quickly!

Recipe Variations

Raisins: make a good alternative to the cranberries however the dish will be a little sweeter rather than the sweet-tart tang you get from cranberries.

Italian vinaigrette: can be used instead of the olive oil, balsamic, oregano, and parsley. I would still add the Dijon mustard.

Pecans: are delicious instead of almonds in this Brussels sprouts cranberries and bacon side dish.

Storage Tips

You can store this Brussels sprouts cranberries and bacon in the fridge for 4 days when placed in an airtight glass container.

FAQ’s About Brussels Sprouts Cranberries and Bacon

Should I roast or pan fry the Brussels sprouts?

Roasting in a hot oven (around 375°F to 400°F) creates caramelized, crispy outer leaves. Pan-frying on the stovetop is faster and lets you brown the flat sides directly in bacon grease.

Can I use fresh cranberries instead of dried?

I use dried cranberries because they add a sweet, chewy contrast and I can be sure they are sugar-free. Fresh cranberries are very tart and hard and usually require some sort of sweetener.

Can I make this ahead of time?

You can, however I recommend reheating in a fry pan to crisp up the bacon bits and Brussels again as they will soften from refrigeration.