I mean, I have no issue with the cute little cabbage looking vegetable. For some reason so many people won’t even try them. I know how to change that, add bacon. To balance the salty bacon I added some festive cranberries and a balsamic vinaigrette.
PRO TIP – Roasting and Frying Brussels sprouts
If you are roasting or frying Brussels sprouts it’s so important that they are dry. When deep frying them the added water to the fryer can be really dangerous. For roasting it’s important because you can’t have crispy sprouts if they are wet. I prep my sprouts the night before. Cut the bottom stem off the Brussels sprouts, cut in half and peel the outer leaf off if necessary (brown or really dirty). Wash thoroughly and let excess water drip off. Cover a baking sheet in a layer of paper towel. Place spouts in a single layer to absorb water. Place in the fridge overnight (replace paper towel if necessary).
Cut bacon slices into 1/2″ pieces. Cook in a fry pan on medium heat, stirring often until crispy. Transfer to a paper towel lined plate to drain access fat. On a baking tray, arrange a single layer of Brussels sprouts (preferably on parchment paper) drizzle with olive oil and sprinkle with salt. Add cranberries and bake in a 400°F Oven.
Mix the vinaigrette and set aside. A mixture of balsamic vinegar, sugar, olive oil and mustard (my favourite emulsifier).
When the Brussels sprouts are done. They will have crispy edges and slightly charred. Place in a mixing bowl and toss with the vinaigrette and serve.
This holiday season, change up the ordinary with a dish that will make the Brussels sprouts haters possibly change their mind.
Holiday Balsamic Brussels Sprouts with Cranberries and Bacon
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Recipe by: Nichole Kelly
- 2 lbs of Brussels spouts
- 3/4 cups of fresh cranberries
- 1/2 tsp salt
- 1/2 cup of bacon
- 1/4 cup of balsamic vinegar
- 1 TBS yellow mustard
- 1 tsp sugar
- 2 TBS olive oil (more for drizzling)
- Cut, wash and let Brussels sprouts dry
- Pre heat over to 400°F
- Cut bacon into 1/2″ pieces and pan fry bacon on medium heat until crispy
- Remove with slotted spoon and transfer to a paper towel. Set aside
- Place on a single layer on a baking sheet
- Drizzle with olive oil and sprinkle the cranberries.
- Roast in the oven for 15 minutes, after 10 minutes sprinkle crispy bacon.
- In a mixing bowl toss sprouts with vinaigrette
- Serve immediately