Elevate Your Holiday Table: Easy Pan-Roasted Brussels Sprouts with Crispy Bacon & Sweet Cranberries

Brussels sprouts often get a bad rap, but with the right recipe, these adorable mini cabbages can transform even the most skeptical eaters into avid fans. Forget bland, boiled sprouts; our pan-roasted Brussels sprouts recipe combines the earthy goodness of fresh sprouts with the irresistible crunch of crispy bacon and the delightful tartness of sweet dried cranberries. This harmonious blend of savory, sweet, and slightly bitter flavors creates a side dish that is not only incredibly delicious but also surprisingly simple to prepare. Whether you’re planning a grand Thanksgiving feast, a cozy holiday dinner, or simply looking for an easy weeknight side, this dish is guaranteed to be a crowd-plepleaser and a staple in your culinary repertoire.

Choosing and Preparing the Best Brussels Sprouts

The foundation of any great Brussels sprouts dish begins with selecting the freshest ingredients. When you’re at the market, aim for Brussels sprouts that are medium to larger in size. Smaller sprouts tend to shrink considerably after the initial outer layer is peeled away, leaving you with very little to enjoy. Look for heads that are bright green, firm, and hard to the touch, indicating freshness and a good texture. Avoid any sprouts with brown, withered, or yellowing edges, or those with soft spots or black blemishes, as these are signs of age or spoilage. Luckily, during this time of year, especially leading up to the holiday season, you’ll find an abundance of high-quality, fresh Brussels sprouts readily available.

I always recommend purchasing loose Brussels sprouts rather than pre-packaged bags. This allows you the freedom to hand-pick each sprout individually, ensuring uniform size and peak freshness. While sprouts sold on the stalk might look appealing and rustic, they often vary significantly in size. Inconsistent sizes lead to inconsistent cooking – some will be perfectly tender while others might remain crunchy or become mushy. Opting for sprouts of similar dimensions guarantees more even cooking and perfectly tender-crisp results every time. This attention to detail in selection is a small step that makes a significant difference in the final taste and texture of your roasted Brussels sprouts.

Brussels sprouts are also packed with nutritional benefits, including high levels of Vitamin C, Vitamin K, and fiber, making them a healthy addition to any meal. Their slightly bitter flavor profile, when cooked correctly, adds a sophisticated depth that pairs wonderfully with rich meats and sweet accompaniments.

Mastering Crispy Bacon: The Oven Method

For truly crispy bacon with minimal effort and mess, turn to your oven. Yes, in the oven! This method is particularly fantastic for turkey bacon, which can sometimes be tricky to get consistently crisp in a pan. While you can certainly use traditional pork bacon and cook it on the stovetop or in the oven, I find the oven method for turkey bacon yields superior, evenly-crisped results without the constant tending and grease splatters of stovetop frying.

To achieve perfectly crisp bacon, lay the strips on a small wire rack placed on a rimmed baking sheet. The wire rack is crucial here, as it allows for optimal heat circulation around each strip, promoting even crisping on all sides. Preheat your oven to 350ºF (175ºC) and bake for approximately 18-22 minutes. The exact timing can vary based on your oven’s calibration and your desired level of crispness. For best results, flip the bacon strips halfway through the cooking time to ensure they brown beautifully on both sides. Once golden and crisp, remove the bacon, place it on a paper towel-lined plate to drain any excess fat, then chop it into small crosswise strips or crumble it into delightful pieces.

This recipe calls for two strips of bacon, but I highly recommend cooking at least three – or even four! It’s nearly impossible to resist snacking on a freshly cooked, crispy piece of bacon, and having extra on hand is never a bad idea. Those extra crumbled bits are fantastic for adding flavor and texture to salads, scrambled eggs, or even sprinkled over baked potatoes. The beauty of oven-baked bacon is its hands-free nature, freeing you up to tackle other essential prep tasks, such as slicing shallots and trimming the Brussels sprouts, making your cooking process more efficient and enjoyable.

Essential Brussels Sprouts Trimming Techniques

While your bacon is baking to golden perfection in the oven, it’s the ideal time to prepare your Brussels sprouts. This simple trimming process ensures that your sprouts cook evenly and taste their best. Using a sharp paring knife, start by carefully trimming a small amount off the bottom stem end of each sprout. This removes the tough, woody part and allows for better absorption of flavors during cooking. Next, peel off any loose, discolored, or damaged outer layers. The amount of peeling required will depend on the quality of the sprouts you purchased; some may need very little attention, while others might have several layers to remove.

After trimming, cut each Brussels sprout in half from top to bottom. This crucial step exposes more surface area, which is vital for achieving that desirable caramelized crispness when pan-roasting. It also ensures that the sprouts cook more quickly and evenly, allowing the heat to penetrate the dense layers more efficiently. Consistent halving contributes to the overall uniform texture of the finished dish.

Perfectly Sliced Shallots for Enhanced Flavor

Shallots are an integral component in this recipe, offering a delicate, sweet, and aromatic flavor that is milder than onions but more pronounced than garlic. To prepare the shallot, begin by cutting off both the top and bottom ends. Peel away the dry, papery outer layers. Then, cut the shallot in half lengthwise. Place each half flat side down on your cutting board and slice it into thin rings. Aim for thin, even rings, which will soften and caramelize beautifully during the cooking process. You should end up with approximately ½ cup of thinly sliced shallots, ready to infuse your Brussels sprouts with their exquisite flavor.

The Art of Pan-Roasting Brussels Sprouts to Perfection

Now comes the magic of pan-roasting, a technique that coaxes out the best flavors and textures from your Brussels sprouts. Begin by heating a large sauté pan or fry pan (a 3-4 quart size works well) over medium heat. Add a tablespoon of olive oil, allowing it to shimmer slightly. Once hot, carefully place the trimmed Brussels sprouts into the pan, cut-side down. Resist the urge to stir them immediately; allow them to cook undisturbed for several minutes until their flat sides develop a beautiful golden-brown caramelization. This browning, known as the Maillard reaction, is key to unlocking their rich, nutty flavor and creating a delicious crispy exterior.

After the sprouts have achieved a lovely golden hue, give them a good stir. Then, add the thinly sliced shallot, minced garlic, and fresh thyme leaves to the pan. Sauté for another minute or two, stirring gently, until the shallots and garlic begin to soften and become fragrant. Next, pour in the chicken or turkey broth and scatter the dried cranberries over the sprouts. Immediately cover the pan with a lid and reduce the heat to low. Allow the sprouts to steam and cook for a couple of minutes, or until they are just tender when pierced with the tip of a paring knife. Keep a close eye on the pan to ensure it doesn’t cook dry; if needed, add a small splash of extra broth to maintain moisture. The goal is tender-crisp sprouts, not mushy ones.

Once the Brussels sprouts have reached your desired tenderness, remove the lid. The broth should have mostly evaporated, leaving behind a flavorful glaze. Stir in the crispy chopped bacon and, if using, the pine nuts. Taste and season with salt and freshly ground black pepper as needed. The combination of the sweet cranberries, savory bacon, and aromatic shallots and thyme perfectly balances the inherent bitterness of the sprouts, creating a truly irresistible dish.

This easy Brussels sprouts side dish is incredibly versatile. It can be served immediately, hot off the pan, or prepared ahead of time. If cooking in advance for a holiday meal, simply cook the sprouts as directed, then either keep them warm, covered, in a low oven (around 200°F/95°C) until serving, or cool them completely, refrigerate, and then gently reheat in a covered dish in the oven before your meal. This makes it an ideal choice for busy holiday entertaining, allowing you to focus on other aspects of your feast.

📖 Recipe

This pan-roasted Brussels sprouts recipe with bacon and cranberries offers a vibrant and flavorful side that truly stands out. It’s a testament to how simple, fresh ingredients, prepared with care, can yield extraordinary results. Whether you’re aiming to impress guests during the holidays or simply enjoy a delicious and wholesome vegetable side on a regular weeknight, this recipe is sure to become a cherished favorite. Embrace the delightful combination of textures and tastes, and you might just find these “mini cabbages” stealing the show at your next meal!