Brussel Sprouts - Cranberry - Pecan - Bacon
- 12 oz brussel sprouts trimmed - yellow leaves removed
- 2 tbsp olive oil
- 1/4 tsp salt
- 4 slices bacon cooked and chopped
- 1 cup pecans
- 1/2 cup dried cranberries
- Roast brussel sprouts
- preheat oven to 400 degrees
- slice Brussel sprouts in half
- mix sprouts plus salt and olive oil in a bowl
- put sprouts on tray, cut side down
- roast in 400 degrees for 20 minutes, turn over in the middle
- Bacon in oven
- baking sheet with foil
- one layer slices
- bake at 400 degrees for about 20 minutes
- drain bacon grease off to side
- parchment paper on baking pan
- toast pecans for about 5 min at 350
- put cranberries in a bowl
- pour boiling water
- stand about 10 minutes
- toss everything in a big bowl
- optional - add some more olive oil
If you would like to ADD SAUCE TO CREATE MORE FLAVOR, here are some easy options:
- Drizzle with a balsamic glaze. Make the balsamic glaze by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. For example, combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar and cook it down. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
- Drizzle with a very high-quality aged balsamic vinegar made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much.
- Or, use your favorite balsamic vinaigrette-based salad dressing.
- You can use white balsamic vinegar to brighten this dish!