Roasted Brussels Sprouts with Bacon and Dried Cranberries

When you are having Christmas Day dinner at your godmother’s, and she asks you to bring “a vegetable for 16”, you kind of freak out. At least I do. I decided on roasted Brussels sprouts because it’s a vegetable I’ve learned to enjoy as an adult. I added a some lucious fatty/salty bacon and a bit of sweet to make it a festive dish.

Roasted Brussels Sprouts with Bacon and Dried Cranberries
Servings: 8-10
Prep time: 10 minutes
Total time: 45 minutes

Ingredients:

  • 2 lbs. Brussels Sprouts, stems trimmed and halved
  • 2 Tbsp. vegetable oil
  • kosher salt and black pepper
  • 1/2 lb. thick-cut bacon, cut into 1/4″ strips
  • 1 cup dried cranberries

Directions:

  1. Preheat oven to 400°F. Line 2 rimmed baking pans with parchment paper.
  2. Toss sprouts with olive oil and sprinkle generously with salt and pepper. Divide between the 2 baking pans. Bake for 20-25 minutes, rotating and swapping the position of the pans halfway through cooking.
  3. While the sprouts cook add the bacon and 1 cup of water to a non-stick skillet. Heat over medium heat until simmering. Cook for 5 minutes. Drain off any excess liquid/fat and crisp up the bacon to your desired doneness.
  4. The sprouts are ready when they can be easily pierced with a fork. Toss the sprouts, bacon and cranberries together. Transfer to a warmed serving dish and serve.

Notes:
This reheats well, either in a low oven or in the microwave.

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