Prepare to revolutionize your vegetable game with this mouthwatering Pan Fried Brussels Sprouts with Bacon and Cranberries recipe. Gone are the days of bland, boiled brussels sprouts that made you cringe as a child. This dish is a flavor explosion that combines the crispy caramelization of perfectly seared sprouts, the irresistible crunch of bacon, and the sweet-tart burst of cranberries. It's not just a side dish - it's a culinary experience that will have even the most committed veggie-skeptics coming back for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound brussels sprouts, halved
- 4 slices bacon, chopped
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the brussels sprouts by washing them thoroughly under cold water. Trim the stem ends and slice each sprout in half lengthwise, ensuring even cooking and maximum caramelization.
- Pat the halved brussels sprouts completely dry using clean paper towels. Excess moisture will prevent proper browning, so ensure they are completely dry.
- In a large cast-iron skillet or heavy-bottomed pan, cook the chopped bacon over medium heat until crisp and golden brown, rendering out the fat. This should take approximately 5-6 minutes.
- Remove the crispy bacon pieces with a slotted spoon and set aside on a paper towel-lined plate, keeping the bacon fat in the pan.
- Increase the heat to medium-high and add olive oil to the bacon fat in the skillet. This will provide additional flavor and help prevent sticking.
- Carefully place the brussels sprouts cut-side down in a single layer in the hot pan. Allow them to cook undisturbed for 6-8 minutes until they develop a deep golden-brown caramelized crust.
- Flip the brussels sprouts and cook the other side for an additional 4-5 minutes until they are tender and have a nice color.
- Season with salt and freshly ground black pepper to taste, stirring gently to distribute the seasoning evenly.
- Sprinkle the dried cranberries over the brussels sprouts during the last minute of cooking, allowing them to warm slightly and release their sweet flavor.
- Return the crispy bacon pieces to the pan and toss everything together to combine, ensuring the bacon and cranberries are evenly distributed.
- Transfer to a serving dish and enjoy immediately while the brussels sprouts are hot and crispy.
Tips
- Dryness is Key: Always thoroughly pat your brussels sprouts dry before cooking. Moisture is the enemy of crispy caramelization, so use paper towels to remove any excess water.
- Use a Cast-Iron Skillet: For the best results, use a cast-iron skillet or heavy-bottomed pan. These retain heat evenly and help create that perfect golden-brown crust.
- Don't Overcrowd the Pan: Cook the sprouts in a single layer to ensure they brown instead of steam. Work in batches if necessary.
- Cut-Side Down: Always place the cut side of the brussels sprouts face-down first to achieve maximum caramelization and flavor.
- Timing Matters: Let the sprouts cook undisturbed for 6-8 minutes to develop a deep golden crust before flipping.
- Balance Your Flavors: The bacon fat, olive oil, salt, and pepper create a perfect flavor balance. Don't be afraid to season generously.
- Serve Immediately: This dish is best enjoyed hot and crispy right out of the pan, so time your cooking to serve immediately.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 8g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 15mg
