Stovetop Brussels Sprouts with Bacon, Cranberries & Maple Pecans

T-Minus 2 weeks until Thanksgiving!

 Let’s get the feast going.

I’ve shared a few Brussels recipes, so y’all should know that I’m team sprouts. I think the stigma of Brussels sprout being “disgusting” and “useless” (two words I’ve heard/probably uttered when I was younger) have changed the past few years.

 I think to think Brussels sprouts is a cool thing to do now in the food world, you agree? 

We typically have some form of Brussels sprouts on the table every Thanksgiving, and it’s one of the only dishes that I don’t mind changing up. I like keeping it simple and seasonal, but also really flavorful! Something that maybe even those who are still anti-Brussels would even try.

Bacon usually does the trick!

And candied maple pecans doesn’t hurt either. Nope, nope.

I have a serious problem – every time I make these pecans I basically end up eating the entire batch in one day. I’m pretending they put me into the holiday spirit…which in reality, I never need any help getting into the holiday spirit. I just like to put the blame on something to justify why I keep digging my hand into the jar. Add them to everything you can!
While I typically like to roast Brussels sprouts on a sheet pan, I know the oven is pretty occupied all Thanksgiving day. So let’s make them quick on the stovetop instead. Not only does it save some space, it also all gets cooked pretty quickly, and you’re not dirtying too many dishes.
Plus! Stovetop Brussels means we can cook them in the leftover bacon fat and whenever that is an option, it’s basically a no brainer.
What I love most about this dish is how many different textures and flavors you get in one bite. The ingredients are incredibly simple — and a lot of them you probably keep in your fridge and pantry all the time — but they come together effortlessly. You get a little bit of salty and a hint of sweetness, and tons of different textures.
Also, I think it’s pretty key to have a couple of “lighter” dishes on the Thanksgiving table and this can serve as one of those dishes! 
Remember: greens are good. Greens are even better when cheese and bacon is involved.

Stovetop Brussels Sprouts with Bacon, Pecans & Cranberries
Prep time
Cook time
Total time
Serves: 4-6
  • ½ pound bacon
  • 1½ pounds Brussels sprouts, stems removed and halved
  • 2 tablespoons unsalted butter
  • Salt and pepper
  • 1 cup pecans
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ¾ cup dried cranberries
  • ½ cup crumbled feta or goat cheese
  1. Cook bacon in a large skillet over medium high heat until crispy. Remove the bacon from the skillet, but leave the drippings in there! Set the bacon aside to cool, then chop up into bite size pieces.
  2. Add the Brussels sprouts to the skillet (the bacon one) with the butter. Season with salt and pepper and cook until slightly charred, about 8-10 minutes.
  3. In a separate small skillet over medium low heat, add the pecans and toast 2-3 minutes. Add in the maple syrup and ground cinnamon and use a rubber spatula to toss the pecans well into the syrup and cinnamon. Toast 6-8 minutes, then remove from heat and set aside to cool down.
  4. To assemble, add the Brussels sprouts to a serving bowl, top with bacon pieces, cranberries, cooled pecans, and crumbled cheese.

One thought on “Stovetop Brussels Sprouts with Bacon, Cranberries & Maple Pecans

  1. These are all my favorite things in one bowl. My obsession with BRUSSELS (should be brussel) has gotten hot and heavy the past few years. I also did them last night on the stove out of laziness and didn’t realize how easy this was – why am I using the oven usually? When you can make the pan really hot they still get that nice brown! Now I just need bacon and goat cheese and maple and cran and I’m good to go.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: