Try these cranberry bacon Brussels sprouts, a great twist on a traditional vegetable your family will love! Looking for a super quick side dish idea to go with your Thanksgiving dinner? This is it!
A Brussels sprouts recipe for Thanksgiving
Do you have your menu all set for Thanksgiving dinner yet? We do, but there are always last-minute additions that we end up throwing together! Whether you’ve burned the broccoli casserole or some unexpected guests arrive, it’s easy to throw together this Brussels sprouts side dish!
We made these cranberry bacon Brussels sprouts with most of the ingredients already stocked in our pantry. Your guests will love the sweet cranberries and brown sugar mixed with salty bacon and full-flavored garlic and onion. 30 minutes is all you need to whip up this delightful side dish!
Cranberry Bacon Brussels Sprouts Recipe
- 1 lb. fresh Brussels sprouts (about 4 cups)
- 4 strips of bacon
- 1/2 cup dried cranberries
- 1 clove garlic, minced
- 1/8 cup red onion, diced
- 1 tbsp. brown sugar
- 1 tbsp. extra virgin olive oil
- salt and pepper to taste
- splash of balsamic vinegar
Prep the bacon Brussels sprouts: 8-10 minutes
In a large skillet, fry bacon strips until crispy. While you’re waiting, rinse Brussels sprouts in warm, salted water a large bowl, let them sit for about 5 minutes. This gets rid of any potential critters! Rinse with cool water and allow to drain completely. Chop them into quarters, they cook faster.
Chop your garlic, red onion, and if you have time, pre-measure out the rest of your ingredients. When your bacon strips are finished, drain on a paper towel and crumble into pieces. DO NOT GET RID OF THE BACON GREASE, leave the pan right there on the stove!
Time to cook: 20 minutes
Heat the large bacon grease skillet to medium. Add cranberries, garlic, onion, brown sugar, and olive oil to the bacon grease in the pan. Saute until ingredients are combined, then add the Brussels sprouts, bacon crumbles, salt, pepper, and balsamic vinegar. Mix well everything is completely combined and all sprouts are coated. Reduce heat to low, cover and simmer for 20 minutes, stirring once about halfway through.