When the sprouts steal the spotlight 🌟
If you had told me that these shredded Brussels sprouts with bacon would be the star of my holiday table, I would’ve laughed. I mean…I had Melting Sweet Potatoes, Hasselback Yukon Golds, and even a French Onion Mac and Cheese in the lineup.
Yet everyone kept talking about the sprouts.
Looking back though, it all makes sense. They’ve got salty bacon and sweet cranberries, tangy Dijon dressing, caramelized sprouts, and crunchy toasted pecans. It hits ALL the flavor and texture notes that’ll make you keep going back for just ONE more spoonful.
So whether you need a holiday side dish for Thanksgiving or Christmas or just something unexpectedly delicious for a dinner party — this is the one.
Brussels sprout skeptics in the crowd?
Not a problem. My sister claims she hates Brussels sprouts, but I totally caught her piling up her plates with seconds… and then thirds!!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Brussels sprouts. You’ll need 2 pounds of fresh Brussels sprouts that have been thinly shredded. You can either slice whole sprouts OR save time and use two 12-ounce bags of pre-shredded Brussels sprouts.
- Bacon. You’ll need 8 ounces, chopped into small “bacon bit” pieces so every bite gets a little salty crunch. Thick-cut or regular both work!
- Olive oil. Used in the maple Dijon dressing. Avocado oil will work, too, if that’s what you have.
- Maple syrup. Pure maple syrup, not the pancake kind, gives lovely molasses notes to the dressing.
- Dijon mustard. Adds that classic tangy depth and helps emulsify the dressing. Avoid using yellow or stoneground if you can.
- Apple cider vinegar. Brightens up the flavors, adds a little fruitiness, and keeps the sprouts from tasting too heavy. Lemon juice or white wine vinegar will work, too.
- Dried thyme. Just a little bit! Dried rosemary will work, too.
- Toasted pecans. Coarsely chopped for crunch. Walnuts or almonds are easy swaps if that’s what you have.
- Dried cranberries. Chewy, sweet, and the perfect pop of color. Look for fruit juice–sweetened cranberries if you want to cut back on added sugar.
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Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the maple Dijon dressing.
In a small bowl or mason jar, whisk (or shake!) together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, and dried thyme until smooth.
Pro Tip: Make the dressing first, or even prep it a day or two in advance! It gives the flavors a little time to mingle, and pours more evenly.
Cook the bacon.
Cook the chopped bacon in a large 12-inch skillet over medium heat for 7-8 minutes, or until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully pour off all but about 2 tablespoons of the bacon grease.
Pro Tip: Don’t forget to reserve the grease! It’s what gives the sprouts that delicious bacon flavor.
Sauté the Brussels sprouts.
Add the shredded sprouts to the skillet. If you have a few larger pieces, press them cut-side down directly against the pan to get a head start on caramelizing. Cook 5-7 minutes, stirring just every few minutes.
Season with salt and pepper and remove when the sprouts turn bright green and are just tender (but still have a little crunch!)
Pro Tip: Resist the urge to stir constantly. Letting the sprouts sit gives you those crispy golden edges that make this dish so good.
Bring it all together, and dig in!
Add the sprouts to a large serving bowl along with the toasted pecans, dried cranberries, and bacon bits. Just before serving, drizzle with the maple Dijon dressing, toss until everything is evenly coated, and serve immediately!
Pro Tip: I personally think this dish tastes best when everything is still slightly warm, but you can also serve it chilled if you prefer!
Prep-Ahead Instructions
Prep Ahead (perfect for the holidays!): This recipe is an excellent make-ahead side. You can cook the Brussels sprouts and bacon up to 2 days in advance and keep them in separate airtight containers in the fridge. Store the maple Dijon dressing separately so the sprouts stay crisp and don’t get soggy.
Day-of Assembly: Let everything come to room temperature, then toss together with the dressing, toasted pecans, and cranberries right before serving.
Keep the crunch:
- Pecans: Store them at room temperature so they don’t lose their texture.
- Bacon: If it softens in the fridge, just pop it back in a skillet for 2–3 minutes to bring back that crispy bite before mixing into the salad.
Leftovers: Store fully assembled leftovers in an airtight container in the fridge for up to 2 days. They won’t be quite as crunchy but still taste amazing! They’re best enjoyed slightly warm or at room temperature.
FAQs
Yep! I do it all the time when I’m in a rush. Two 12-ounce bags of pre-shredded sprouts work perfectly for this recipe. Just give them a quick once-over and pull out any tough stem pieces and check for mold as these tend to turn bad pretty fast.
Absolutely. They’re delicious warm OR chilled! For a cold version, refrigerate after cooking and toss with the dressing, bacon, pecans, and cranberries just before serving.
Thick-cut bacon gives heartier bites, but regular-cut works great too. Just avoid sweet candied bacon since the sprouts already get a little sweetness from the maple syrup and cranberries.
Nope! Honey works as a great swap. You can also reduce the sweetness if you prefer by using just 1 tablespoon of maple syrup. I wouldn’t advise leaving it out as the dish will end up being too tangy.
Use a large skillet so they have room to cook (12-inch is ideal), don’t overcrowd the pan, and avoid over-stirring. Let those flat sides sit against the skillet so they caramelize instead of steam.
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Maple Bacon Shredded Brussels Sprouts
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Ingredients
- 3 tablespoons olive oil
- 2 tablespoon pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- 8 ounces bacon finely chopped into ‘bacon bit’ pieces
- 2 pounds Brussels sprouts trimmed and sliced ¼-inch thick*
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup toasted pecans coarsely chopped
- ½ cup dried cranberries
Instructions
- In a small bowl or mason jar, whisk or shake together the olive oil, maple syrup, Dijon mustard, vinegar, and dried thyme until well combined. Set this aside while you prep the rest.3 tablespoons olive oil, 2 tablespoon pure maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon dried thyme
- Add the bacon to a large skillet over medium heat and cook for 7-8 minutes, stirring occasionally. Once fully cooked and crispy, use a slotted spoon to transfer it to a paper towel-lined plate. Carefully drain off all but about 2 tablespoons of the bacon grease from the skillet.8 ounces bacon
- Add the shredded sprouts to the skillet with the bacon grease, strategically placing a few of the whole pieces directly in contact with the bottom of the skillet before you add the rest. Cook 5-7 minutes, stirring only every couple of minutes so they have time to develop a nice char.2 pounds Brussels sprouts
- During the last minute, season with salt and pepper and stir to combine. Once they’re bright green and almost cooked through, transfer them to a large bowl. (You still want them to have a bit of crunch — the texture makes the salad so good!)1 ½ teaspoons salt, ½ teaspoon black pepper
- If serving warm, drizzle the Brussels sprouts with the dressing, then add the pecans, cranberries, and cooked bacon. Toss until well combined and serve immediately. If serving chilled, refrigerate the cooked sprouts, bacon, and dressing separately, then toss everything together just before serving so the salad stays crisp and fresh.½ cup toasted pecans, ½ cup dried cranberries
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Notes
- Yield: This recipe makes enough for about 6-8 side dish-sized servings.
- Shredded vs. whole sprouts: You can shred whole Brussels sprouts yourself with a sharp knife, or make life a little easy and grab 2 12-ounce bags of pre-shredded sprouts. Both work great, just avoid super thick cuts so they cook evenly.
- Use a big skillet: A large 12-inch skillet (cast iron is ideal!) is your best friend here! More surface area means more crispy, gorgeously caramelized edges and less steaming.
- Timing matters: The key is not overcooking. These shredded sprouts taste best when they’re still a little firm in the center with crispy bits around the edges.
- Don’t over-stir: Resist the urge to constantly move them around. Stirring only every couple of minutes lets the sprouts develop that deep golden char that makes this recipe shine.
- Warm or chilled: This dish is delicious served warm right out of the skillet or chilled as a salad.
- Prep ahead friendly: Cook the sprouts and bacon up to 2 days in advance and store separately. Keep pecans at room temp so they stay crunchy, and toss everything together with the dressing just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Holiday Side Dish Recipes
Here are a few more of my fave holiday sides to complete an epic lineup!
