We were looking for a different way to prepare Brussels sprouts than roasted and found this one from The Pioneer Woman. We added some pine nuts we had from another recipe to add another texture. We rarely use an entire pack of bacon when cooking breakfast, so this was a perfect way to use up what we had frozen. I didn’t even need to thaw the bacon first since it just needed to be chopped.

Summary

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Servings: 6

Ingredients

  • 8 slices thick-cut bacon
  • 8 slices chopped thick-cut bacon
  • 2 lb halved Brussels sprouts
  • 1 tsp salt
  • 1/8 tsp ground cayenne pepper
  • 1/2 cup dried cranberries
  • 1/4 cup apple juice
  • 1/4 cup maple syrup
  • 1/4 cup pine nuts (optional)

Directions

  1. Chop 8 slices of thick-cut bacon: 8 slices.
  2. In a large cast-iron skillet, cook chopped thick-cut bacon: 8 slices over medium-high heat and cook the bacon until crisp, about 6 to 8 minutes.
  3. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate, leaving the grease in the pan.
  4. Add halved Brussels sprouts: 2 lb to the skillet and stir well to coat with the bacon grease.
  5. Reduce the heat to medium and cook without stirring until the sprouts start to brown and caramelize, about 6 minutes.
  6. Stir in salt: 1 tsp and ground cayenne pepper: 1/8 tsp (or more to taste) and continue to cook until the Brussels sprouts are just tender, 6 to 8 minutes more.
  7. Stir in dried cranberries: 1/2 cup, apple juice: 1/4 cup, maple syrup: 1/4 cup and pine nuts (optional): 1/4 cup and cook for 3 minutes, stirring to coat.
  8. Add the cooked bacon and stir to combine before serving.