A favorite Thanksgiving side dish in our house is sauteed Brussels sprouts. I’m a lucky parent as my sons will eat just about anything – from liver and onions to spinach and these Brussels sprouts.

We like sauteed cabbage, and since Brussels sprouts are in the same vegetable family, one year I decided to try sauteeing some. Add some bacon and dried cranberries, and you’ve got the perfect side dish for your Thanksgiving dinner.

Sauteed Brussels Sprouts with Bacon

1 pound fresh Brussels sprouts, washed, trimmed and sliced in half
5 bacon strips, diced and cooked
1/2 small onion, diced
6 tablespoons butter
1/2 cup dried cranberries
Salt and black pepper to taste

In a large skillet, melt the butter over medium-high heat. Add the sliced Brussels sprouts and diced onions. Cook the vegetables over medium heat, stirring frequently, until the Brussels sprouts are nicely caramelized and the onions are soft. Add the cooked bacon pieces and the dried cranberries, stirring to incorporate and heat through. Season with salt and pepper to taste. Serve warm.