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This Maple Balsamic Brussels Sprouts with Cranberries and Bacon is the ultimate holiday side dish! It’s sweet, tangy, and full of flavor, combining crispy bacon, tender Brussels sprouts, and tart cranberries, all tossed in a delicious maple balsamic glaze. Best of all, it comes together in less than 30 minutes, making it perfect for Thanksgiving, Christmas, or any festive meal!
If you’ve been reading Wholesomelicious, you know my family—and yes, even the dog—are obsessed with Brussels sprouts! We enjoy them almost every day, whether in my Air Fryer Brussels Sprouts with Bacon, 20 Minute Crispy and Creamy Skillet Brussels Sprouts, or Roasted Honey Garlic Brussels Sprouts. Beyond taste, Brussels sprouts are loaded with fiber, antioxidants, and vitamin C, making them a nutritious superstar and as a nutritionist, this makes me happy!
For this holiday twist, I wanted something festive, so I added fresh cranberries and a touch of maple balsamic glaze. The result? A masterpiece that’s both vibrant and irresistible.
Why You’ll Love This Recipe
- Quick and easy – ready in under 30 minutes!
- Festive flavors – the sweet-tart cranberries pair perfectly with maple balsamic sauce.
- Crispy and tender – bacon adds a satisfying crunch to every bite.
- Nutrient-packed – Brussels sprouts bring fiber, antioxidants, and vitamins to your table.
- Perfect for holidays – a standout side dish for Thanksgiving, Christmas, or holiday dinners!
Ingredients You’ll Need
- 6 slices bacon, chopped
- 1 red onion, thinly sliced
- 1-2 tbsp avocado oil or olive oil
- 1 lb Brussels sprouts, halved
- 1 cup fresh cranberries
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- Salt and pepper, to taste
How to Make Maple Balsamic Brussels Sprouts with Cranberries and Bacon
- Cook the bacon – In a large skillet, sauté bacon over medium heat until crispy. Remove and set aside.
- Sauté the onions – Add red onion to the skillet and cook 3-4 minutes until soft. Remove and set aside.
- Cook the Brussels sprouts and cranberries – Add a bit of oil if needed, cook Brussels sprouts until they start to brown, then toss in cranberries. Add water and bring to a boil to cook through.
- Combine everything – Return bacon and onions to the skillet. Drizzle with balsamic vinegar and maple syrup, stirring gently to coat.
- Season and serve – Sprinkle with salt and pepper. Serve immediately for the best crispy, fresh flavor!
Serving and Storing
- This recipe is best served warm immediately after cooking!
- Make-ahead tip: You can store leftovers in the fridge for up to 3 days and reheat in a skillet to maintain texture.
Tips for the Perfect Brussels Sprouts
- Choose fresh, firm Brussels sprouts with bright green leaves.
- Don’t overcrowd the skillet. This ensures they brown evenly.
- For extra flavor, sprinkle with toasted pecans or walnuts before serving.
Elevate your Thanksgiving table with these Maple Balsamic Brussels Sprouts with Cranberries and Bacon, full of sweet and savory flavor. For a truly stress‑free holiday feast, let my free Thanksgiving Planning Guide walk you through everything from prep to menu so you can enjoy the day instead of scrambling.
Maple Balsamic Brussels Sprouts with Cranberries and Bacon
Ingredients
- 4 slices of bacon,, sugar free
- 1/2 red onion, , sliced
- 1-2 tbsp avocado oil or olive oil
- 16 oz Brussels Sprouts, , trimmed and halved
- 1 cup fresh cranberries
- 1/2 cup water
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp salt + more to taste
Instructions
- Begin by heating a large skillet to medium heat. Add the bacon, and cook for approximately 4-5 minutes per side (or until desired crispiness). Set aside, leave the bacon fat in the pan.
- Toss in the red onion, saute for 3-4 minutes or until fragrant and lightly browned. Set aside with bacon. Keep the skillet on the stove and heat on.
- Now add in 1-2 tbsp of oil (depending on how much you have left over from the bacon), and toss in Brussels sprouts and cranberries. Saute, stirring occasionally, for 5-6 minutes, or until the Brussels are browned and cranberries begin to soften.
- Pour in water and increase the temperature to high to bring to a light boil, then reduce to medium heat. Let the Brussels and cranberries continue to cook so the cranberries begin to pop, and the water is almost completely gone (about 3-4 minutes). Remove from heat.
- Pour Brussels and cranberries into a serving dish, crumble the bacon and add to the dish along with the red onion. Toss in the balsamic vinegar and maple syrup to coat. Sprinkle with salt and serve warm(adding any additional salt to taste).
This was such a hit at our family gathering! Thanks!