Bacon-Infused Brussels Sprouts Delight

What could be a better dinner than Brussels sprouts? Yes, we can, and it tastes great with some bacon! You might not automatically reach for Brussels sprouts when they’re placed on the dining table for lunch or dinner. These little, round, leafy green veggies have a unique flavor that can be characterized as slightly nutty and earthy, with a slight bitterness that may not be to everyone’s taste. They resemble miniature cabbages. However, these sprouts’ mild bitterness is overpowered by the addition of smokey bacon, garlic, and olive oil, as well as the tart sweetness of balsamic vinegar and dried cranberries. We promise you’ll want to make these Brussels sprouts with bacon every season!

When cooked to perfection in the lodge cast iron baking pan , the flavor and texture of Brussels sprouts and bacon are elevated to new heights. This cast iron baking dish guarantees perfectly roasted Brussels sprouts and bacon thanks to its exceptional heat retention and uniform distribution. The natural nuttiness of the Brussels sprouts combines with the smoky richness of the bacon as they caramelize and tenderize, resulting in a flavorful harmony. This meal deserves a spot on any celebratory dinner table since it elevates this vegetable to a star-worthy role.

Bacon-Infused Brussels Sprouts Delight

Recipe for Bacon and Cranberry Balsamic Glazed Brussels Sprouts

Prep time: 5 minutes | Cook Time: 35 minutes | Serves: 4


  • 1 and ½ pounds of chopped and halved Brussels sprouts
  • 6 thickly sliced bacon strips, divided into ½-inch pieces
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup balsamic vinegar
  • ½ cup dried cranberries, divided


  1. Set oven temperature to 425 degrees Fahrenheit.
  2. Combine garlic, olive oil, bacon, and Brussels sprouts in a big mixing dish or resealable bag. Season with salt and pepper and set aside.
  3. Add the ¼ cup of dried cranberries and the balsamic vinegar to a small saucepan set over medium heat. After bringing to a boil, simmer. Simmer for 10 to 12 minutes, or until liquid has reduced by half. Filter and toss in the dried cranberries.
  4. Evenly distribute the bacon and Brussels sprouts on the baking pan while the balsamic reduces.
  5. Roast* for 25 to 30 minutes, stirring occasionally.
  6. Take out of the oven and cover with a balsamic reduction.
  7. Add the remaining ¼ cup of dried cranberries as a garnish.

*Advice: Roast your Brussels sprouts for a further five minutes or so if you’d like them to be a little more colorful. Simply remember to keep a watch on them.

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