For those who know me well (enough)…it will come as no surprise that I am counting the minutes to the holidays…which is why I’m posting this recipe for Cast Iron Brussels Sprouts with Bacon, Pecan and Cranberry.
Yep, this is a perfect side for just about anything you’ll be serving at Thanksgiving and Christmas.
Hey, I am all about serving traditional dishes, but every once in a while, adding a spin or two to our family favorites keeps the famiglia guessing and me on my toes.
The spin on this?
All cast iron…
I mean, just look at these caramelized Brussels sprouts, toasty pecans, tart cranberries and smokey bacon (yep – I said bacon)….prepared in a cast iron.
Does it get more homey? More holiday? More flavorful?
So, what are some of the benefits of cooking with cast iron, you ask?
- Cast iron lasts for decades.
- Cast iron will go from the stovetop to the oven with no problem.
- Cast iron skillets conduct heat beautifully.
- A well-seasoned cast iron is naturally non-stick.
- Cast iron cookware stays hotter longer making it easier to serve your dish and keep it warm in the skillet itself.
- Cast iron is versatile. You can use it for almost any cooking task. You can use it to make the most spectacular grilled cheese, to sear steaks, roast chicken, deep fry purple potato chips, and much much more.
Festive and elegant, Cast Iron Brussels Sprouts with Bacon, Pecan and Cranberry will make for a perfect holiday dish.
Or for a lovely Friday night supper…whichever comes first.
- 6 slices thick sliced cherrywood smoked bacon
- 2 lbs. medium Brussels sprouts, trimmed and halved
- 4 Tbsp. unsalted butter
- Salt & freshly ground black pepper, to taste
- ⅓ cup low sodium chicken broth
- 2 Tbsp. apple cider vinegar
- ½ cup pecans
- ½ cup dried cranberries
- In a large cast iron skillet, cook bacon over medium heat, turning occasionally, until crisp, about 15 minutes.
- Remove bacon to a paper towel lined plate. Let cool then coarsely crumble.
- While bacon cools, add 2 Tbsp. butter to the drippings and let melt.
- Add half the Brussels sprouts, cut side down and salt and pepper.
- Cook for 3 - 4 minutes until caramelized.
- Remove and set aside.
- Repeat with remaining Brussels sprouts.
- When the second batch is browned, add all Brussels sprouts, chicken broth and vinegar.
- Cover partially, and cook over medium heat until liquid begins to boil.
- Reduce heat to medium low and simmer until broth has evaporated, 1 - 2 minutes.
- Stir in crumbled bacon, pecans and dried cranberries.
- Serve warm.