Brussels Sprouts with Bacon, Pecans and Balsamic Glaze

This dish solves the biggest Thanksgiving side dish problem: texture. Roasted Brussels sprouts go soft and sweet in a 425F (220C) oven, then get layered with crispy bacon, toasted pecans, tart dried cranberries, and a thick balsamic glaze that clings instead of pooling. The result is a side that holds up on a crowded buffet table for 40 minutes without turning to mush.

The numbers matter here. Halved sprouts roast in 22 to 25 minutes at 425F (220C). Bacon renders in 8 to 10 minutes in a cold pan. Pecans toast in 5 to 6 minutes, and the glaze reduces from 1 cup to about 1/3 cup in 8 to 10 minutes. Every one of those windows is written into the recipe below so nothing overcooks while you are basting a turkey.

You can roast the sprouts and cook the bacon up to 2 days ahead. Reheat both on a sheet pan at 375F (190C) for 8 minutes, then finish with pecans, cranberries, and glaze so the nuts stay crisp. That single make-ahead move is what makes this recipe workable on Thanksgiving morning.

About the Ingredients

2 lb (900g) Brussels sprouts, trimmed and halved lengthwise

Buy sprouts roughly 1 to 1.5 inches wide so they roast evenly; smaller ones cook in 18 minutes. If you can only find large sprouts, quarter them instead of halving.

6 slices (about 6 oz / 170g) thick-cut bacon, cut into 1/2-inch pieces

Thick-cut bacon gives you actual lardons instead of crumbs. Turkey bacon works, but add 1 tablespoon olive oil since it renders almost no fat.

3 tablespoons olive oil

Use regular, not extra-virgin, for roasting; it has a higher smoke point. Avocado oil is a direct swap if you keep it on hand.

1 cup (120g) pecan halves

Buy raw pecan halves, not roasted or salted, so you control the toast level. Walnuts are the closest substitute and toast in the same 5 to 6 minutes.

3/4 cup (105g) dried cranberries

Choose juice-sweetened cranberries; they are less cloying than sugar-sweetened ones. Raisins or dried cherries both work.

1/3 cup (80ml) balsamic vinegar

Use inexpensive aged balsamic, not a $30 bottle, because you are reducing it. A splash of red wine vinegar plus 1 teaspoon honey mimics the same glaze.

1 tablespoon pure maple syrup

Real maple syrup, not pancake syrup, thickens the glaze and balances the vinegar. Honey substitutes one-for-one.

2 cloves garlic, minced

Fresh garlic only; jarred garlic tastes flat after roasting. Add it in the last 8 minutes so it does not burn at 425F (220C).

1/2 teaspoon kosher salt

Diamond Crystal and Morton measure differently, so taste the sprouts before the final seasoning. Sea salt works at the same volume.

1/2 teaspoon freshly ground black pepper

Coarse grind holds up better against the glaze than fine dust. Skip pre-ground pepper if you can.

1/4 teaspoon red pepper flakes (optional)

This adds heat, not flavor, so it is fully optional. Aleppo pepper gives a milder, fruitier version.

1 teaspoon fresh thyme leaves, plus more for garnish

Strip the leaves with your fingers; woody stems stay tough. Dried thyme works at 1/3 teaspoon.

Tips & Tricks

Dry the sprouts completely

Any surface water steams them and blocks browning. Spin them dry in a salad spinner or pat each half with a towel before they touch the oil.

Give them space on the pan

Crowding drops the pan temperature and turns roasting into steaming. Use two sheet pans if your sprouts do not fit in a single layer with gaps between them.

Glaze at the end, never the start

Balsamic vinegar contains sugar that burns at 425F (220C). Reduce it separately on the stovetop and drizzle after roasting so it stays glossy and tart.

Toast the pecans in a dry pan

Five to six minutes over medium heat, shaking constantly, until they smell nutty. They go from toasted to bitter in under 60 seconds, so stay at the stove.

Step-by-Step Instructions

1. Heat oven and prep pan

Set a rack in the upper-middle position and heat the oven to 425F (220C). Line a large rimmed sheet pan with parchment or foil for easier cleanup.

2. Season the sprouts

Toss the halved sprouts with olive oil, salt, and black pepper in a large bowl until every cut face is coated. Spread them cut-side down on the sheet pan in a single layer with visible gaps.

3. Roast until charred

Roast for 22 to 25 minutes, until the cut sides are deep golden brown and the outer leaves are crisp and pulling away from the cores. Shake the pan once at the 15-minute mark.

4. Render the bacon

While the sprouts roast, put the bacon pieces in a cold skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat renders and the pieces are crisp and mahogany brown. Move them to a paper towel-lined plate.

5. Toast the pecans

Pour off all but 1 tablespoon of bacon fat, then add the pecans to the same skillet over medium heat. Toast for 5 to 6 minutes, shaking constantly, until they smell nutty and darken one shade. Remove and chop roughly.

6. Reduce the balsamic glaze

Add the balsamic vinegar and maple syrup to a small saucepan over medium heat. Simmer for 8 to 10 minutes, until the mixture coats the back of a spoon and has reduced to about 1/3 cup. It will thicken further as it cools.

7. Add garlic and thyme

Pull the sprouts from the oven, scatter the minced garlic and thyme over the hot pan, and return it to the oven for 3 minutes, just until the garlic smells fragrant but has not browned.

8. Toss and finish

Transfer the sprouts to a serving bowl and fold in the bacon, pecans, and dried cranberries. Drizzle the warm balsamic glaze over the top, add red pepper flakes if using, and finish with fresh thyme. Serve immediately while the pecans are still crisp.

Delicious Variations

Maple-Dijon Version

Whisk 1 tablespoon Dijon mustard into the balsamic glaze and skip the maple syrup for a sharper, less sweet finish.

Pancetta and Hazelnut Swap

Replace bacon with 6 ounces diced pancetta and pecans with hazelnuts; both toast in the same 5 to 6 minutes.

Vegetarian Skillet Version

Omit the bacon, roast the sprouts in 4 tablespoons olive oil, and add 1/2 cup shaved Parmesan at the end for the same salty contrast.

How to Store Thanksgiving Side Dish – Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze

Frequently Asked Questions

Roast the sprouts, crisp the bacon, reduce the glaze, and you have a Thanksgiving side that tastes like it took all day. Print the recipe, add the ingredients to your list, and tell me in the comments how your family reacted to the balsamic finish. Keep it simple, keep it growing.

Thanksgiving Side Dish – Brussels Sprouts with Bacon, Pecans, Cranberries, and Balsamic Glaze

Brussels sprouts with bacon, pecans, cranberries and balsamic glaze deliver sweet-salty crunch in one pan, ready in 50 minutes for 6 holiday guests.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 lb (900g) Brussels sprouts, trimmed and halved lengthwise
• 6 slices (about 6 oz / 170g) thick-cut bacon, cut into 1/2-inch pieces
• 3 tablespoons olive oil
• 1 cup (120g) pecan halves
• 3/4 cup (105g) dried cranberries
• 1/3 cup (80ml) balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon fresh thyme leaves, plus more for garnish

📋 Instructions

1. 1Heat oven and prep pan — Set a rack in the upper-middle position and heat the oven to 425F (220C). Line a large rimmed sheet pan with parchment or foil for easier cleanup.
2. 2Season the sprouts — Toss the halved sprouts with olive oil, salt, and black pepper in a large bowl until every cut face is coated. Spread them cut-side down on the sheet pan in a single layer with visible gaps.
3. 3Roast until charred — Roast for 22 to 25 minutes, until the cut sides are deep golden brown and the outer leaves are crisp and pulling away from the cores. Shake the pan once at the 15-minute mark.
4. 4Render the bacon — While the sprouts roast, put the bacon pieces in a cold skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat renders and the pieces are crisp and mahogany brown. Move them to a paper towel-lined plate.
5. 5Toast the pecans — Pour off all but 1 tablespoon of bacon fat, then add the pecans to the same skillet over medium heat. Toast for 5 to 6 minutes, shaking constantly, until they smell nutty and darken one shade. Remove and chop roughly.
6. 6Reduce the balsamic glaze — Add the balsamic vinegar and maple syrup to a small saucepan over medium heat. Simmer for 8 to 10 minutes, until the mixture coats the back of a spoon and has reduced to about 1/3 cup. It will thicken further as it cools.
7. 7Add garlic and thyme — Pull the sprouts from the oven, scatter the minced garlic and thyme over the hot pan, and return it to the oven for 3 minutes, just until the garlic smells fragrant but has not browned.
8. 8Toss and finish — Transfer the sprouts to a serving bowl and fold in the bacon, pecans, and dried cranberries. Drizzle the warm balsamic glaze over the top, add red pepper flakes if using, and finish with fresh thyme. Serve immediately while the pecans are still crisp.

👨‍🍳 Chef's Note: Taste the glaze before it cools completely; it should be tart enough to make you squint slightly, because the cranberries and maple syrup add sweetness later. If it tastes flat, add 1 teaspoon of balsamic and reduce for another minute.

Servings: 6

Cuisine: American

Course: Side Dish

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor

Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.