Pan roasted brussel sprouts with crispy bacon and cranberries

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I’ve got a really good one for ya right here, back with the cast iron. Slowly rendered bacon fat, crispy brown brussel sprouts, dried cranberries rehydrated with a dry acidic hard cider, then finished off with freshly grated parmesan and black pepper. We’re going to hit every taste bud in one bite. Lets jump into the recipe!


Start off by cutting the bacon into lardons (strips). Put your cast iron on medium heat, put the bacon in the pan to slowly let the fat render, this will be in the background while other ingredients are being prepared. Next its time to rehydrate the dried cranberries. Dried cranberries already have a little acidity and sweetness to them but to balance them out they’re going to be rehydrated with a hard cider. Heat the cider in the microwave for a minute then submerge the cranberries in the warm liquid, keep them in the cider until they’re ready to be used. Rinse off the brussel sprouts. Using a paring knife, cut the bottoms off then in half.

By the time the brussel sprouts are cleaned up the bacon should be just about done rendering. When the bacon is crispy, use a slotted spoon to scoop it into a bowl. Turn the heat up slightly then add the brussel sprouts to the pan cut side down to cook in the rendered bacon fat. When the brussels start to get browned mix them around to cook the outer layers. When they’re getting closer to being cooked add the honey, bacon, and cranberries. Discard the liquid the cranberries were in. Cook for a few more minutes until everything is incorporated. When they’re fully cooked the sprouts should be somewhere between light green and brown. We want to leave a slight crunch for texture and flavor purposes. Transfer from the cast iron to a serving dish then top with grated parmesan and black pepper.


Cast iron skillet
Food scale
Liquid measuring cups


– Make sure the brussel sprouts are completely dry before cooking them in the pan. It will make them brown better and prevent hot bacon grease from flying through the air
– Swap out the hard cider for just warm water, it won’t have the same flavor but will still taste excellent


1lb Brussel sprouts, cleaned and cut in half
8oz Bacon, cut into lardons/strips
8oz Dry hard cider
4 oz Dried cranberries
2oz Honey
Parmesan cheese and black pepper for finishing


  1. Pre heat cast iron to medium heat then add bacon, render until bacon is crispy
  2. Heat the cider in the microwave for one minute then submerge the cranberries in the liquid until they’re ready to be used
  3. When the bacon is crispy, remove it from the cast iron with a slotted spoon leaving the rendered bacon fat behind
  4. Turn the heat up on the cast iron slightly then place the brussel sprouts in the pan cut side down, cook until they begin to brown
  5. Once they begin to brown add the honey, cranberries, and crispy bacon to the pan. Cook together until the brussel sprouts are soft but still have a slight crunch in the center
  6. Transfer to a serving dish then top with freshly grated parmesan cheese and black pepper

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