Brussels Sprouts With Bacon (Print Version)
Ingredients:
01 -
12 oz Brussels Sprouts, trimmed and halved.
02 -
2 tbsp Olive Oil.
03 -
¼ tsp Salt.
04 -
4 slices Bacon, cooked and chopped.
05 -
1 cup Pecans, toasted.
06 -
½ cup Dried Cranberries.
Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and cook the bacon for about 20 minutes until crispy. Once done, chop into small pieces.
02 -
Toss the halved Brussels sprouts with olive oil and salt. Place them cut-side down on a baking sheet and roast in the oven for 20-25 minutes until golden brown.
03 -
While the Brussels sprouts roast, toast the pecans in a preheated 350°F (175°C) oven on a separate sheet for 5-7 minutes until fragrant.
04 -
Soak the dried cranberries in hot water for 10 minutes, then drain.
05 -
In a large bowl, combine the roasted Brussels sprouts, chopped bacon, toasted pecans, and drained cranberries. Optionally, add 1 tablespoon of olive oil for additional coating.
06 -
Serve warm as a sweet-savory holiday side dish.
Notes:
01 -
This dish combines the sweetness of dried cranberries, the savoriness of bacon, and the nuttiness of toasted pecans for a well-balanced holiday side.
02 -
Roasting the Brussels sprouts cut-side down ensures a crispy, caramelized surface.
03 -
Soaking the cranberries helps soften and plump them, adding a chewy texture.