Hip hip hooray for holiday sides that work on weeknights too! These Roasted Brussels Sprouts with Pistachios and Cranberries are caramelized and crunchy with the just the right kick of sweetness. They're simple enough for an everyday meal, but look simply stunning in your Christmas spread.
Trim the ends of the Brussels sprouts, then peel and remove the tough outer leaves. Halve smaller sprouts and quarter the larger ones.
Add the bacon pieces to a cold 12" skillet, then adjust the heat to medium. Cook, stirring occasionally, until the fat renders and the bacon pieces are golden brown and crisp. Remove using a slotted spoon to a paper towel lined plate to drain.
Remove all but two tablespoons of fat from the skillet. Increase heat to medium high. Add the Brussels sprouts to the pan, toss to coat in the fat, then arrange in an even layer. Cover and saute undisturbed for 6 minutes.
Remove the lid. Continue sautéing the Brussels sprouts, tossing occasionally, for 5-6 minutes more, until golden brown all over and tender on the inside. You should be able to insert the tip of paring knife into the center and meet little resistance.
Add the cranberries and cooked bacon to the skillet; pour in the balsamic vinegar to deglaze the pan. Saute 1 minute more, stirring constantly, or until the balsamic vinegar is absorbed and most of the browned bits from the bottom of the pan have been absorbed.
Remove from heat and stir in the pistachios. Season with salt and pepper to taste. Serve right away, and enjoy!