Brussels Sprouts with Bacon, Cranberries, and Apples combines savory Brussels sprouts and bacon, tart cranberries and apples with sweet maple syrup. It’s an easy side dish recipe to prepare and sure to convert anyone who thinks they don’t like this vegetable into a fan!
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I know a lot of people who turn their nose up at the idea of eating Brussels sprouts. They definitely have a bad reputation, but I’m certain it’s probably because they over-cooked and mushy. I’ll admit, I was afraid to try them for a long time. But, once I did, I never looked back.
I will only make Brussels sprouts roasted in the oven or cooked in a skillet like in this recipe for Brussels Sprouts with Bacon, Cranberries, and Apples. I love them with just olive oil, salt, and pepper, or with a light dressing like in this recipe for Roasted Brussels Sprouts with Lemon Mustard Dressing, but every once in awhile it is fun to up the ante.
Why This Recipe Works
This easy recipe is really great this time of the year and also makes a beautiful side dish for holiday meals.
Bacon and Brussels sprouts go hand-in-hand in a lot of recipes, but I also wanted to add a lot of the flavors popular during this time of the year.
Once again, cranberries have found their way into another recipe – they are just so good. Be sure to also check out this Apple Cranberry Walnut stuffing recipe, and this appetizer recipe if you love this little berry as much as I obviously do.
I also tossed some apples and maple syrup into the mix to keep a nice sweet-tart balance to flavor the savory Brussels. I like the tartness of Granny Smith apples but Honey Crisp apples also work great in this recipe.
How To Make Brussels Sprouts with Bacon, Cranberries, and Apples
Ingredients
- Use fresh Brussels sprouts for the best results. Frozen Brussels sprouts tend to be mushy with less flavor.
- Dried cranberries work best in this recipe. They have sugar added to them already. If you use fresh cranberries, they will need to be cooked some and will be much more tart.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There’s a little chopping to get done before you start cooking. Trim the ends of the Brussels sprouts and either cut them in half or quarters. Slice the shallot and chop the bacon into small pieces, as well as the apple.
Create!
Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and set aside on a paper towel lined plate. Drain all of the excess bacon grease except for about 1 tablespoon.
Add the shallot and cook for about 1 minute.
Add the Brussels sprouts and cook for about 5 minutes, or until slightly browned and tender.
Mix the bacon back into the Brussels sprouts as well as the apples and cranberries.
Drizzle on the maple syrup and stir well to combine.
Present!
Carefully spoon out onto a serving dish.
Tips and Techniques
- Use fresh Brussels sprouts for the best results.
- Dried cranberries work best in this recipe.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
More Brussels Sprouts Recipes
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Brussels Sprouts with Bacon, Cranberries, and Apples
Ingredients
- 1/2 pound bacon (diced)
- 1 medium shallot (sliced)
- 1 pound Brussels sprouts (halved)
- 1 medium apple (Granny Smith or Honey Crisp work great)
- 1/4 Cup dried cranberries
- 2 tablespoons pure maple syrup
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon and set aside on a paper towel lined plate. Drain all of the excess bacon grease except for about 1 tablespoon.
- Add the shallot and cook for about 1 minute, stirring frequently.
- Add the Brussels sprouts and cook for about 5 minutes, or until slightly browned and tender.
- Mix the bacon back into the Brussels sprouts as well as the apples and cranberries. Drizzle on the maple syrup and stir well to combine and heat through.
- Taste and season with salt and pepper, if desired.
Notes
Tips and Techniques
- Use fresh Brussels sprouts for the best results.
- Dried cranberries work best in this recipe.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
Nutrition
This recipe was originally published on December 7, 2017. It was updated with new images, more thorough instructions, tips, techniques, FAQ’s and video in October 2020.
