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If you’ve been searching for a dish that combines vibrant colors, mouthwatering textures, and a delightful balance of sweet and savory, you’ve got to try this Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe. This wonderfully fresh and crispy salad redefines Brussels sprouts with the smoky richness of bacon, the crunch of toasted pecans, and the tangy burst of dried cranberries, all brought together by a luscious maple-infused dressing. It’s an irresistible side that’s equally perfect for weeknight dinners or holiday feasts and just might become your new favorite way to enjoy these little green gems.
Ingredients You’ll Need
This recipe shines because of its simple yet carefully chosen ingredients, each adding something unique to the final dish—whether it’s flavor, texture, or that gorgeous golden color. Having good quality basics like pure maple syrup and fresh Brussels sprouts makes all the difference, so don’t skimp here!
- Olive oil: Acts as the base for the dressing and helps to sauté the Brussels sprouts beautifully.
- Pure maple syrup: Adds a natural sweetness that pairs perfectly with the smoky bacon and tart cranberries.
- Dijon mustard: Brings a subtle tang and depth to the dressing, balancing the sweet elements.
- Apple cider vinegar: Adds brightness and a touch of acidity to lift the flavors.
- Dried thyme: Infuses an herbal note that complements the rest of the ingredients.
- Bacon (finely chopped): Provides smoky, salty crunch that truly elevates this salad.
- Brussels sprouts (trimmed and sliced ¼-inch thick): The star of the dish, shredded to ensure great texture and quicker cooking.
- Salt: Essential for seasoning and enhancing the natural flavors.
- Black pepper: Adds mild heat and depth.
- Toasted pecans (coarsely chopped): Bring a buttery crunch and nutty sweetness.
- Dried cranberries: Offer bursts of tangy sweetness to contrast with the bacon and pecans.
How to Make Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe
Step 1: Prepare the Maple Dressing
Start by whisking together olive oil, pure maple syrup, Dijon mustard, apple cider vinegar, and dried thyme in a small bowl or mason jar until the mixture is smooth and well combined. This dressing is a game-changer—its sweet and tangy notes will kiss every bite of the Brussels sprouts and bacon.
Step 2: Cook the Bacon Until Crispy
In a large skillet set over medium heat, add the finely chopped bacon bits and cook them for about 7 to 8 minutes, stirring occasionally. You want them perfectly crispy but not burnt—this crispy bacon will add a smoky crunch that contrasts beautifully with the tender Brussels sprouts. Use a slotted spoon to remove the bacon onto a paper towel-lined plate and carefully drain the excess grease, leaving about 2 tablespoons in the skillet.
Step 3: Sauté the Shredded Brussels Sprouts
Next, add the shredded Brussels sprouts to the skillet with the reserved bacon grease. For extra caramelization, place a few sprouts so they lay flat against the skillet’s surface before adding the rest. Cook for 5 to 7 minutes, stirring gently every couple of minutes to allow those sprouts to develop a lovely char but remain slightly crisp. This step builds incredible flavor and texture.
Step 4: Season and Transfer
As the Brussels sprouts near tenderness and retain a bright green color, sprinkle in salt and black pepper, then stir to combine evenly. The goal here is to keep a little crunch—this texture contrast is what makes the Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe so addictive. Transfer the cooked sprouts to a large mixing bowl.
Step 5: Toss Everything Together
If serving warm, immediately drizzle the prepared maple dressing over the Brussels sprouts, then fold in the toasted pecans, dried cranberries, and crispy bacon bits. Toss gently but thoroughly to ensure every bite is coated with that irresistible combination of flavors. For a chilled version, refrigerate components separately and toss just before serving to maintain crispness and freshness.
How to Serve Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe
Garnishes
To add a finishing touch, sprinkle a few extra chopped pecans or a handful of fresh cranberries on top. A light drizzle of additional maple syrup can also bring an eye-pleasing shine and amplify the sweet notes. Fresh herbs like parsley or thyme can add a pop of color and herbaceous aroma, making for a stunning presentation.
Side Dishes
This dish pairs wonderfully with roasted meats such as turkey, chicken, or pork tenderloin for a comforting, hearty meal. It’s also fantastic alongside grain bowls or quinoa salads for those looking for a lighter vegetarian accompaniment. Its mix of crunchy, sweet, and savory elements complements many main courses.
Creative Ways to Present
Get playful by serving this salad in individual mason jars for a fun buffet-style display or portion it on toasted slices of rustic bread for an unexpected appetizer. You can also use it as a vibrant topping for baked potatoes or burgers to elevate everyday meals with sophisticated flair.
Make Ahead and Storage
Storing Leftovers
Leftover Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the bacon, dressing, and Brussels sprouts separate if possible to maintain the perfect crunch throughout.
Freezing
Because of the fresh ingredients and dressing, freezing this salad isn’t recommended. Texture and flavor may suffer once thawed, especially the pecans and cranberries. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
If you want to enjoy this salad warm after storage, gently reheat the Brussels sprouts alone in a skillet over medium heat before tossing with dressing, pecans, cranberries, and bacon. Avoid microwaving to keep the sprouts crisp and flavorful.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts provide the best texture and flavor, you can use frozen shredded Brussels sprouts if pressed for time. Be sure to thaw and drain them well to avoid sogginess and reduce cooking time accordingly.
What can I substitute for pecans if I have a nut allergy?
Sunflower seeds or roasted pumpkin seeds make excellent nut-free alternatives, offering a similar crunchy texture without risk for those with allergies.
Is this recipe suitable for meal prep?
Absolutely! You can prepare all components in advance and store them separately. Assemble just before eating to ensure freshness and texture shine through in every bite.
How spicy is this dish?
This recipe has a mild flavor profile focused on sweet, savory, and tangy notes with just a hint of black pepper heat. You can easily adjust the pepper amount to suit your spice preference.
Can I make this recipe vegan?
For a vegan version, swap the bacon with smoked tempeh or coconut bacon alternatives, and use a maple syrup-based dressing without honey or animal products. The rest of the ingredients are naturally plant-based.
Final Thoughts
This Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe is an absolute celebration of flavor and texture that will brighten up your meals and leave everyone asking for seconds. Whether you’re a Brussels sprouts enthusiast or someone on the fence, this dish just might change the way you think about this humble vegetable. Trust me, once you try it, it’ll be hard to go back to any other side!
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Maple Bacon Shredded Brussels Sprouts with Pecans and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
Description
Savor the perfect blend of sweet, savory, and crunchy flavors with this Maple Bacon Shredded Brussels Sprouts recipe. Tender Brussels sprouts are sautéed to a slight char in rich bacon grease, then tossed with crispy bacon bits, toasted pecans, dried cranberries, and a tangy maple Dijon dressing. This versatile dish can be served warm for a comforting side or chilled for a fresh, crunchy salad, making it an ideal addition to any meal.
Ingredients
Dressing
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
Main Ingredients
- 8 ounces bacon (finely chopped into ‘bacon bit’ pieces)
- 2 pounds Brussels sprouts (trimmed and sliced ¼-inch thick)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup toasted pecans (coarsely chopped)
- ½ cup dried cranberries
Instructions
- Prepare the dressing: In a small bowl or mason jar, whisk or shake together olive oil, maple syrup, Dijon mustard, apple cider vinegar, and dried thyme until well combined. Set aside while prepping the other ingredients.
- Cook the bacon: Heat a large skillet over medium heat and add the chopped bacon. Cook for 7-8 minutes, stirring occasionally, until fully cooked and crispy. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Drain off all but about 2 tablespoons of bacon grease from the skillet.
- Sauté Brussels sprouts: Add the shredded Brussels sprouts to the skillet with the reserved bacon grease. Place a few whole pieces in contact with the skillet bottom to encourage charring. Cook for 5-7 minutes, stirring only every few minutes to allow a nice char to develop. The sprouts should become bright green and slightly tender but still retain some crunch.
- Season sprouts: In the last minute of cooking, season the sprouts with salt and black pepper, stirring to combine. Once cooked, transfer the sprouts to a large bowl.
- Combine and serve: If serving warm, drizzle the Brussels sprouts with the prepared dressing, then add the toasted pecans, dried cranberries, and cooked bacon bits. Toss everything together until well combined and serve immediately. For a chilled salad, refrigerate the cooked sprouts, bacon, and dressing separately, then toss together just before serving to maintain crispness and freshness.
Notes
- For best texture, slice Brussels sprouts uniformly about ¼-inch thick.
- Reserve some bacon grease for sautéing to add flavor to the sprouts.
- You can prepare components ahead of time and toss before serving, especially if serving chilled.
- Adjust sweetness or acidity of the dressing by varying maple syrup or vinegar to taste.
- For a nut-free option, omit pecans or substitute with seeds such as pumpkin or sunflower seeds.
