Pan-Fried Brussels Sprouts with Cranberries and Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 14 ounces brussels sprouts, thinly sliced
  • 2 tablespoon butter
  • 8 garlic cloves minced
  • sprinkle of salt and pepper
  • 6 Tablespoons olive oil
  • 12 bacon strips
  • ⅔ cup dried cranberries
  1. Prep brussels sprouts: Trim brussels sprouts and slice thinly.
  2. Add brussels sprouts to a large bowl and microwave until soft, about 5 minutes.
  3. Add butter, garlic, salt, and pepper; toss until butter melts. Add olive oil and toss again until coated. Set brussels sprouts aside for 30-60 minutes to marinate.
  4. Cook the bacon: Arragne bacon on a foil lined sheet pan and place on center rack in a cold oven. Turn oven to 400 °F and bake for 15-20 minutes depending on the thickness of bacon, until golden brown. Remove pan from oven and transfer bacon to paper towel lined plate or baking sheet. Cool completely. Cut into ½" pieces.
  5. Transfer brussels sprouts and bacon to a deep skillet. Cook for 5 minutes; stirring occasionally. Add cranberries and cook for 2 minutes, remembering to stir.
  6. Serve immediately.
  7. IF PREPARING AHEAD - After cooked, transfer brussels sprouts mixture to bowl or sheet pan and cool completely. Transfer to air tight container and store in the refrigerator. When ready to reheat, spoon brussels sprouts into a skillet, cover and cook on medium until thoroughly heated; stir regularly.
**If you prefer your brussels sprouts to be extra soft, cover pan after you combine the brussels sprouts and bacon, reduce heat to medium-low and cook until desired tenderness. Then add cranberries, cook for 2 more minutes, and serve.
Recipe by ezeBreezy at