These Pan Fried Brussels Sprouts with Bacon & Dried Cranberries are an easy and delicious side your family will love!
An unexpected favorite.
I’m sure I’m not the only one who grew up thinking that brussels sprouts were the end-all of nasty green veggies. (Well, maybe second to lima beans.) But, of course, like any normal kid, I’d never actually tried them! In fact, I’m pretty sure the first time I tasted brussels sprouts was during a Hanukkah meal at a friends house.
I was pretty sure I wouldn’t like them, but I knew I needed to be a big girl and try some, just to be polite. My husband was served some before me, and even though I was almost positive he wouldn’t like them, to my surprise I heard him exclaim, “Mm! These are really good! Sorta like mini cabbages.”
And he was right. They’re pretty dang tasty!
A little sweet & a little sour.
Since that fateful night, I’ve had brussels sprouts quite a few times, mostly boiled, with lots of butter. While I’m definitely a fan of lots of butter, I’m also a fan of finding as many different ways to make something delicious as possible.
This past Thanksgiving my mom brought over a bag of fresh brussels sprouts that she’d found on sale. She knew that I liked them (now), so she handed them to me to “make something good” out of them. And as every real foodie knows, two things that make just about everything delicious are bacon and cranberries.
The bacon adds a sweetness, and the cranberries add the perfect amount of tang to go with the brussels sprouts. Just what I was looking for in my new favorite side dish!
Easy one-pan side dish.
As you all probably know, I’m a huge fan of everything easy. So I strove (strived?) to make this dish as simple as possible. One pan, three ingredients, fry, mix, enjoy!
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- 1 lb. brussels sprouts
- 1/2 lb. nitrate-free, organic bacon
- 1/2 c. dried cranberries
- salt & pepper, to taste
- Preheat a cast iron skillet over medium heat. Add in bacon and fry until crispy, but not burnt. When done, remove bacon to a cooling rack. Do NOT drain out grease.
- Halve or quarter brussels sprouts and add to the bacon grease. Fry until lightly browned and fork tender (about 15 minutes). Turn off heat.
- Crumble bacon and add into the brussels sprouts, along with the dried cranberries. Season with salt and pepper, to taste. Serve immediately, or cold.
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Shared at Foodie Friday, Full Plate Thursday, Gluten Free Fridays, Happy & Blessed Home, Healthy Happy Green & Natural, Let’s Get Real, Modest Monday, Simply Natural Saturday, Tasty Tuesdays, Thank Goodness It’s Monday, the Wednesday Showcase, Weekend Potluck, Welcome Home Wednesday, Wonderful Wednesday.