Thanksgiving is one of my most favorite holidays. If you’re like me you’re already planning what to make for your feast. This recipe is the perfect addition to any menu in the fall but especially Thanksgiving. There are a few steps to this one but it is worth the time. If you’re not a bacon fan just leave it out, it’s just as yummy!
Roasted Brussels Sprouts with Bacon
Makes 8 servings
2 lbs brussels sprouts, ends trimmed
1 tbs olive oil
1 lb bacon
½ cup dried cranberries
¼ cup balsamic reduction*
Preheat the oven to 400⁰. Line a baking sheet with parchment or aluminum foil. Place the bacon on the baking sheet and cook for 10 minutes. Remove bacon from the baking sheet with tongs, and drain on a paper towel-lined plate. Once cool, chop into large pieces and set aside.
Fill a large pot with water and bring to a boil. Place the trimmed Brussels sprouts in water and cook for 2 minutes. Remove sprouts from water and transfer to ice water to cool. Drain and let dry. Cut the Brussels sprouts in half, place into a bowl and lightly toss with the chopped bacon, olive oil, salt and pepper. Taste for seasoning, add more salt and pepper as desired.
Line a baking sheet with parchment or aluminum foil. Place the Brussels sprouts mixture onto the baking sheet and sprinkle with cranberries. Bake in the preheated oven for 30 to 45 minutes, until deeply browned, tossing pan every 10 minutes for even cooking.
Place the Brussels sprouts into a serving dish and drizzle with balsamic reduction. Serve warm and enjoy.
*You can find pre-made balsamic glaze at most grocery stores, alternatively you can reduce 1/2 cup of quality balsamic vinegar for 10-15 minutes, until thickened.
**Turkey Day Tip: If limited on space in the oven, boil the brussles, cook the bacon and add the cranberries. Set aside until ready to cook.