Brussels Sprouts with Bacon and Cranberries

I’m convinced Brussels sprouts only needed bacon and a hot pan to fix their reputation.

Shred them, let the edges catch a little, throw in salty crisp bacon and chewy dried cranberries, and suddenly the bowl everyone used to avoid is getting picked at before dinner even reaches the table.

 

I make these when I want a vegetable side that doesn’t taste like I’m eating it purely out of responsibility.

Most of the sprouts are sliced quite finely, but I leave a few chunkier pieces and halves in there too.

That little mix of textures is worth doing.

Some of the shredded bits become soft and buttery, others brown around the edges, and the larger pieces still have a bit of bite.

Then you get crispy bacon scattered all through it and sweet-tart cranberries popping up in between.

Nothing needs drowning in sauce.

A little bacon fat, butter, garlic, salt and black pepper are enough to make the sprouts glossy and properly savoury.

It works especially well with roast chicken, turkey, pork or steak, although I’ve eaten a ridiculous amount of it straight from the pan too.

 

Why You’ll Love This Recipe

• Shredding the Brussels sprouts helps them cook quickly and pick up plenty of browned edges.
• Crispy bacon adds saltiness and makes the whole dish feel much more substantial.
• Dried cranberries bring a little sweetness without turning the sprouts into a sugary side dish.
• You get a mixture of tender shredded sprouts and slightly chunkier pieces.
• It takes one pan and comes together quickly.
• It works for Thanksgiving or Christmas dinner, but it is easy enough for a normal weeknight.
• The ingredients are simple and easy to find.

Ingredients

This recipe serves about 4 to 6 people as a side.

• 700g Brussels sprouts
• 200g streaky bacon
• 1 tablespoon butter
• 1 small shallot, finely chopped
• 2 garlic cloves, finely minced
• 1/2 cup dried cranberries
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cracked black pepper
• 1 teaspoon Dijon mustard, optional
• 1 teaspoon maple syrup or honey, optional

A Few Notes Before You Start

I wouldn’t slice every Brussels sprout exactly the same.

That sounds slightly chaotic, but it gives you a much better bowl.

Shred most of them fairly finely and leave a few quartered or halved.

The thinner pieces soften quickly and catch around the edges, while the larger pieces stay juicy and give you something more substantial to bite into.

For the bacon, I like fairly chunky pieces rather than tiny crumbs.

You want to actually come across a proper crisp piece of bacon now and then.

And use dried cranberries rather than fresh ones.

They stay chewy and sweet, which is a really good contrast against the savoury bacon and sprouts.

How to Prepare the Brussels Sprouts

Start by trimming the tough ends from the Brussels sprouts.

Pull off any damaged outer leaves.

Then slice most of the sprouts thinly with a sharp knife.

You can also use the slicing attachment on a food processor if you’re making a larger batch.

Leave a handful halved or quartered.

That is how you get the more rustic texture instead of turning everything into one uniform pile of shredded cabbage.

Once they are sliced, separate some of the layers with your fingers.

It helps them cook more evenly once they hit the pan.

Instructions

1. Crisp the bacon

Place a large frying pan or skillet over medium heat.

• Cut the bacon into chunky pieces.
• Add it to the cold pan.
• Cook for about 7 to 9 minutes, stirring occasionally.
• Let the fat slowly render out.
• Once the bacon is crisp and deeply browned around the edges, transfer it to a plate.

Leave about 2 tablespoons of bacon fat in the pan.

If your bacon has produced loads of fat, spoon some out.

You want enough to coat the sprouts, not enough to deep-fry them.

2. Cook the shallot

Add the chopped shallot to the bacon fat.

• Cook for about 2 minutes.
• Stir until it softens and starts turning translucent.
• Add the garlic.
• Cook for another 30 seconds.

Keep the heat around medium.

Garlic burns quickly, and burnt garlic has a way of making the whole pan taste bitter.

3. Add the Brussels sprouts

Turn the heat up to medium-high.

Add the shredded and halved Brussels sprouts.

• Toss them through the bacon fat.
• Spread them out across the pan.
• Leave them alone for a minute or two before stirring.
• Cook for about 7 to 10 minutes.

The sprouts should soften but not collapse completely.

I like letting some of the edges get properly browned.

Those darker little bits are where most of the flavour is.

If the pan looks too dry, add the tablespoon of butter.

It gives the sprouts a nice glossy finish without making them greasy.

4. Add the seasoning

Season with salt and cracked black pepper.

If you are using Dijon mustard, stir it in now.

You only need a little.

It gives the sprouts a tiny sharpness that works really well with bacon and cranberries.

You can also add a teaspoon of maple syrup or honey if you want slightly more sweetness.

I keep it subtle.

The cranberries already bring plenty.

5. Add the bacon and cranberries

Return the crispy bacon to the pan.

Add the dried cranberries.

Toss everything together over medium heat for another 1 to 2 minutes.

You only want the cranberries to warm slightly.

They should stay chewy rather than turning soft and jammy.

Taste and adjust the salt and pepper.

Then take the pan off the heat.

What the Finished Sprouts Should Be Like

The Brussels sprouts should look bright green with plenty of darker browned edges.

Some of the leaves will be soft and slightly curled.

Others should still have enough bite to stop the dish feeling mushy.

The bacon should stay visibly crisp and scattered throughout rather than disappearing into tiny pieces.

And the cranberries should sit throughout the bowl in little dark red pockets.

The finished sprouts should look glossy, but there shouldn’t be sauce collecting at the bottom.

This is very much a sautéed vegetable side rather than a creamy or heavily dressed one.

Don’t Overcook the Brussels Sprouts

This is probably the easiest way to ruin them.

Once Brussels sprouts cook too long, they lose their bright colour and start getting that strong cabbage smell people associate with badly cooked sprouts.

Shredding them means they cook quite quickly.

Keep the pan hot enough to brown them and stop once they are tender.

The slightly larger pieces may still have a tiny bit of firmness inside.

That is completely fine.

I would take that over grey mushy sprouts every single time.

Why Bacon and Cranberries Work So Well

Brussels sprouts have a slightly bitter edge.

Bacon brings salt and fat.

Cranberries bring sweetness and acidity.

Those three things balance each other really nicely.

You bite into one forkful and get soft sprouts, then crisp bacon, then a little chewy cranberry.

It keeps the dish interesting all the way through instead of tasting exactly the same from first bite to last.

I think that is why even people who normally shrug at Brussels sprouts tend to go back for another spoonful.

Can I Make These Ahead?

Mostly.

You can shred the Brussels sprouts up to a day ahead and keep them in an airtight container in the fridge.

The bacon can also be cooked ahead.

I would still sauté everything close to serving time if possible.

Freshly cooked sprouts have much better texture than ones that have been sitting around reheated for hours.

If you do need to reheat them, use a frying pan rather than the microwave.

A few minutes over medium-high heat usually brings the edges back nicely.

What to Serve With Them

These are especially good with:

• Roast chicken
• Roast turkey
• Pork tenderloin
• Steak
• Glazed ham
• Sausages
• Mashed potatoes
• Roast potatoes

They are also an easy Thanksgiving or Christmas side because you get green vegetables onto the table without making anything boring.

And honestly, bacon and cranberries already understand the assignment when it comes to holiday food.

Easy Variations

A few small changes work really well here.

Add chopped pecans or walnuts if you want some crunch.

A little grated Parmesan at the end also works, although I usually leave it out because the bacon already brings plenty of salty flavour.

You can swap the cranberries for dried cherries.

They are slightly less sweet and really good with bacon.

For a sharper finish, squeeze over a tiny bit of lemon juice just before serving.

And if you like heat, a pinch of chilli flakes is surprisingly good.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat them in a frying pan over medium heat.

You probably won’t need any extra oil because there is already a little bacon fat coating everything.

Cook just until heated through.

If the sprouts seem dry, add a tiny knob of butter.

I would avoid reheating them again and again.

They get softer each time, and eventually you lose the part that makes this dish so good.

Q&A

Can I use frozen Brussels sprouts?

I wouldn’t for this particular recipe.

Frozen sprouts release much more water and are harder to shred and brown properly.

Fresh Brussels sprouts give you a much better texture.

Do I need to blanch the sprouts first?

No.

Because most of them are shredded, they cook quickly enough directly in the pan.

Can I leave out the shallot?

Yes.

The sprouts will still taste great with just garlic, bacon and cranberries.

What bacon works best?

Streaky bacon is my favourite because it renders enough fat to cook the sprouts.

Thicker-cut bacon also works if you want meatier pieces.

Can I make this vegetarian?

Yes.

Leave out the bacon and cook the sprouts in olive oil and butter.

I would add some toasted pecans or walnuts for extra savoury crunch.

Can I add Parmesan?

Absolutely.

A small handful grated over the top works nicely.

I wouldn’t use loads because the bacon is already quite salty.

Are the cranberries supposed to be cooked?

Only briefly.

Add them near the end so they warm through but stay chewy.

Final Thoughts

I used to think Brussels sprouts needed a lot of persuading to become genuinely good.

Turns out they mostly just needed to be sliced thinner, browned properly and introduced to bacon.

The cranberries make a bigger difference than you might expect too.

That little sweet, chewy bite stops the whole bowl from becoming too salty or heavy.

By the time everything is tossed together, you’ve got crisp bacon, glossy shredded sprouts, tender little halves and cranberries tucked into pretty much every spoonful.

It feels festive enough to put on a holiday table, but I wouldn’t save it for December.

I make it whenever Brussels sprouts look good and I have bacon in the fridge, which is a much more sensible arrangement.