Weekday Winner: Brussels Sprouts and Cranberries with Honey

Roasted Brussels Sprouts, Cranberries and Bacon with Honey and Maple Syrup

After we posed this picture of Brussels sprouts and cranberries with honey, many of you asked for the recipe. So I went into our test kitchen and perfected it. It’s a great side dish or even a lunch meal. The trick is to add honey in order to eliminate or mask the slightly bitter taste of the Brussels sprouts and to never overcook the Brussels sprouts. Leave them a little crunchy.


10 Brussels sprouts

2 slices of maple syrup uncured bacon

¾ cup dried cranberries

1 small onion (or 2 shallots)

1 tablespoon honey

1 tablespoon maple syrup

¼ teaspoon of ground coriander

¼ teaspoon sea salt

2 table spoons of grape seed oil



  1. Half of quarter the Brussels sprouts with a knife, making bite sized pieces. Cut the bacon in small cubes and dice the onion.
  2. In a large skillet or pan, pour the grape seed oil. This oil is both healthy and does not overpower in taste, like olive oil can.
  3. Add the bacon and onion and slightly brown.
  4. Add the spices and Brussels sprouts, slightly brown. Then add the honey and maple syrup, and then cover.  Cook under the cover for 10-15 mins, or until fork tender and still bright green. The browner they get, the softer they will be.
  5. Serve as a side dish or lunch dish and enjoy. You can add more maple or honey after cooing and sprinkle with more dried cranberries.

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