Looking for the perfect side for just about anything you’ll be serving up for the holidays? Look no further! Cast Iron Brussels Sprouts with Bacon, Pecan and Cranberry is your answer!
This post was originally published here October 7, 2016. I’ve since adjusted the recipe, and updated the text and photographs to reflect that change. This is one of my favorite holiday sides. I hope you try it!
So here we go – another awesome way to use Brussels sprouts at the holidays.
I am all about serving traditional dishes, but every once in a while I like to add a spin or two to our treasured recipes.
The spin on this?
Cast Iron.
So many exciting recipes, like my Caramelized Brussels Sprouts with Brown Butter Drizzle, use oven-roasting as a preparation – which is great – but I was wanting to get that crispy yet soft texture that comes from cast iron cooking.
I can’t sing its praises enough. Did you catch my Cast Iron Blueberry Stuffed Bread Pudding? My Farmstand Frittata? Or Dom’s Butter-Basted Rib Eye?
All cast iron…
And just look at this dish…toasty pecans, tart cranberries, smokey bacon, caramelized Brussels sprouts… tender on the inside, crisp on the outside…
Does it get more homey? More holiday? More flavorful?
BENEFITS OF COOKING WITH CAST IRON:
- Conducts heat beautifully.
- Lasts for decades.
- Goes from the stovetop to the oven with no problem.
- A well-seasoned cast iron is naturally non-stick and enhances the flavor of anything that cooks in it.
- Stays hotter longer making it easier to serve your dish and keep it warm in the skillet itself.
- Cast iron is versatile. You can use it for almost any cooking task: grilled cheese, sear steaks, roast chicken, deep fry purple potato chips, and much much more.
Festive and elegant, Cast Iron Brussels Sprouts with Bacon, Pecan and Cranberry makes for a perfect holiday dish.
Or for a lovely Monday night supper…whichever comes first. 🙂
Buon Appetito!
MORE HOLIDAY SIDE DISHES:
Sweet Potato Casserole with Pecan Streusel
Traditional Thanksgiving Stuffing with Sausage and Apples
Autumn Salad with Honey Dijon Vinaigrette
Cast Iron Brussels Sprouts with Bacon, Pecan and Cranberry
- Category: Side Dish
Ingredients
- 8 slices cherrywood smoked bacon
- 2 lbs. medium Brussels sprouts, trimmed and halved
- 4 Tbsp. unsalted butter
- Salt & freshly ground black pepper, to taste
- 1/3 cup low sodium chicken broth
- 2 Tbsp. apple cider vinegar
- 3/4 cup pecans
- 3/4 cup dried cranberries
- zest and juice from 1 large orange
Instructions
- In a large cast iron skillet, cook bacon over medium heat, turning occasionally, until crisp, about 15 minutes.
- Remove bacon to a paper towel lined plate. Let cool then coarsely crumble.
- While bacon cools, add 2 Tbsp. butter to the drippings and let melt.
- Add half the Brussels sprouts, cut side down and salt and pepper.
- Cook for 3 – 4 minutes until caramelized.
- Remove and set aside.
- Repeat with remaining Brussels sprouts. (Add 2 Tbsp. butter and Brussels sprouts.)
- When the second batch is browned, add all Brussels sprouts, chicken broth and vinegar.
- Cover partially, and cook over medium heat until liquid begins to boil.
- Reduce heat to medium low and simmer until broth has evaporated, 1 – 2 minutes.
- Stir in crumbled bacon, pecans, dried cranberries, orange zest and juice.
- Serve warm.
It looks glorious!!!!! Can’t wait until holiday to see your party recipe!!!!
Thank so much, Sabrina! These are some good foodie days!! 🙂
Might I say, this recipe was DELICIOUS! I made it simpler on myself and just popped the brussels in the oven rather than browning them. Probably not as pretty, but in the end it was a big hit with the family. I WILL be making this again. Thank you!
That is happiness! So glad you enjoyed!! Thank you! 🙂
I saw this pic on FB and couldn’t wait to share. I love anything cooked in cast iron and especially these brussels sprouts! Sweet, salty, crunchy – these have got it going on! Perfect Thanksgiving side!
Hahha! They have got it going on, indeed! Thanks for your kind words and for sharing, my friend!! 🙂
Oh, I love (I mean LOVE) Brussels cooked in a cast iron pan. But I’ve never thought about adding bacon, pecan and cranberries. Sign me up for this one! There is no way that I’m waiting all the way until Thanksgiving before making this. I don’t have that much patience! 🙂
We definitely have that in common! This is a popular dish before, during, and after the holidays, in our house! Thanks, David!
I don’t know why but I don’t use my cast iron pan as much I should. But I love roasted Brussels sprouts so this is a great recipe to start with. Looking forward to holidays and your wonderful holiday recipes too. 🙂
Cast iron is a wonderful alternative to roasting when you want that caramelized flavor. Thank you, my friend!
I loathed Brussels sprouts until my mom roasted them in the oven along with garlic, carrots, etc root vegetables.
Yours looks amazing. I’m going to put it on the table and see how many more converts I’ll get !
Awesome! It took me a little while to love them like I do! Hopefully they’ll work on your table! Enjoy, my friend! 🙂
All my beloved cast iron pans are from my grandmother. I love cooking in them because it reminds me of her and when we used to cook together. I’ve never used them for brussels sprouts because I always just oven roast the sprouts. Obviously, I’m missing out on a good thing and will try your recipe next time. Have a wonderful week, my friend 🙂
I really love that! It doesn’t get any more special… Hope you try it, friend! It’s delicious!! 🙂
I love using my cast iron pans! They are amazing….and so are these brussel sprouts! And I’m not even a brussels sprout fan! I love the caramelizing of everything and the wonderful colors. Beautiful!
Thanks, Kathy! Caramelization makes everything taste better – doesn’t it?! 🙂
Oh my gosh nothing is better than food made in cast iron. The combination of Brussels sprouts and cranberries sounds amazing!
Tastes so good and looks so pretty! Thanks, friend!
I love everything in this one and could make it a meal in of itself. Isn’t cast iron wonderful?
Sadly we had someone over the other evening and said he would help with dishes and when I walked in the kitchen he had a scouring pad out with soap scraping away my wonderfully seasoned cast iron. I was crushed, but what could I do. Scrubbed it down the next day with kosher salt, oiled it and started all over again.
I love my cast iron! Oh – I can imagine the scene..hahahahah – luckily there’s a way to remedy! And what a sweet friend! 🙂
I love, love, LOVE Brussels sprouts, so I can’t tell you how delicious this dish looks to me!
Awh! Thanks, Jeff! It’s a keeper! 🙂
I love using my cast iron pan because it gives everything such a nice color. Cherrywood smoked bacon? Yes, please! That flavor combo sounds too good!
I am crazy for cast iron!! For all the reasons! Thanks, friend! 🙂
I ADORE my cast iron skillet AND Brussels sprouts but for some strange, unexplained reason, I have never used the two together…until now! I can’t wait to make this delicious recipe, I know my entire family will absolutely LOVE it – thanks & Happy Fall!!!
Isn’t it funny when things like that happen?! So happy you like the idea – I think you’re going to love the dish!! Enjoy, my friend! 🙂
My cast iron pan is definitely my favorite cookware… by far! Needless to say I’m LOVING this side dish.. although I could totally eat this as my main dish!! You really loaded this with all the cozy noms, Annie! Love all the textures and flavors in here, my dear! Pinned! Cheers to a beautiful weekend! Xo
You’re right – this could so be a main dish! Thanks, lovely! Have a beautiful weekend! xo 🙂
Yep. I’ll sing in the chorus of cast iron too. I’ve got 4 different sizes from4 inches to 18 inches! Gorgeous sprouts with that caramelization you can only get from cast iron. GREG
Thanks for joining my chorus! I really need to add to my collection! Nothing better than caramelized sprouts! Thanks, friend!
We love cooking with a cast iron skillet, too! These Brussels sprouts look so yummy, perfect side dish for any holiday meal, but also for a cozy homey dinner. Beautiful job, as always!!
Four of the five of us love our Brussels sprouts…still working on my son! I’m thinking this might be the one! 😉 Thank you, my friend!
I love my cast iron. My mom cooked all our food in cast iron when I was growing up. I can just about taste and smell the lovely caramelization of the brussels sprouts and bacon, followed by the sweet crunch of the pecans. Definitely a keeper for the holiday table. Take care.
Did she really?! I love that! I find myself using it more and more these days…building my muscles in the meantime! 😉 Thank you, my friend! 🙂
What an awesome combination of ingredients Annie! Can’t wait to try your recipe. I don’t think I’ll be able to wait til Thanksgiving!
I agree – you shouldn’t wait! I mean…you’ll want to test it for yourself before sharing, right? 😉 Thanks, my friend!
Annie, I know something is for certain – both of us LOVE the holidays and cast iron. What is it about cast iron that instantly makes everything that lands in it taste better and look better? I just love the colour you can get and the rustic-ness of it. And these brussels sprouts are SO perfect for our Thanksgiving on Monday, so thanks for that 😉 !! Love the addition of bacon and pecans. I’m sure that I could make a full meal out of these. You know I’m pinning…it’s just too good. Have a fab weekend! xoxo
We have so much in common, my friend! Cast iron has certainly stood the test of time! Can’t beat a classic! Happy Thanksgiving!! xoxo
Adding a twist on classic dishes is one of my favorite things to do! And I’m looking forward to the holidays too, just not the freezing cold temps and snow haha! These sprouts look amazing, Annie! I love the addition of bacon and cranberries, and even better that you made them in your cast iron skillet!
Hahhaah! I hear you! I love the snow until about February then I’m ready for the birds to start chirpin’! Thanks, my friend! Have a great weekend! 🙂