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:
- Preheat oven to 400°F. Line 2 rimmed baking pans with parchment paper.
- 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.
- 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.
- 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.
