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.
I think the ingredients are perfect. I tried something similar when I was in Ireland. I really want to cook at home. Thanks for sharing!
Thank you, Boris!
This is truly the ultimate holiday side, Annie! To be honest, the sides are my favorite part! Love the salty, sweet, and savory flavors of this gorgeous dish.
I’m with you, Marissa! Gimme all the sides! 🙂
I would have never thought to add dried cranberries to this but now that you have I CAN’T WAIT to try it!! And the cast iron is brilliant – it just makes everything taste better!
Cast iron gets the job done! Thanks, friend!
A delicious side for the holiday season Annie. I love the combination of ingredients. Can’t wait to give your recipe a try.
It’s so yummy! The addition of orange makes it pop! Thanks, Mary Ann!
I definitely love using my cast-iron pan! It’s a regular for us! And brussels sprouts? Hubby and I really really enjoy them. This is such a delicious side dish, my friend. I’m thinking they would make a wonderful addition to a special holiday meal! Hope you have a great week 🙂 XO
Oh yeah, just perfect nestled up alongside a nice piece of roast turkey! Thanks, dear! XO
So pretty. I love B sprouts and can eat them any which way. With bacon, of course, but I also love the cranberries and pecans. So autumnal!
So delicious – but a pretty dish too! Thanks, Mimi!