Brussels Sprouts With Cranberries Bacon Recipes

BRUSSELS SPROUTS WITH CRANBERRIES & BACON

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Spread cranberries onto 1/3 of the prepared baking sheet; sprinkle with sugar.
• Place Brussels sprouts, cut sides down, on remaining part of baking sheet; top with bacon.
• Bake 30 min., adding nuts to baking sheet after 20 min.
• Stir ingredients on baking sheet until combined; sprinkle with blue cheese.

OVEN ROASTED BRUSSELS SPROUTS WITH BACON & CRANBERRIES

Steps:

• Preheat your oven to 400 degrees, grab a large sheet pan.
• Put the brussels sprouts on the sheet pan and drizzle with the olive oil, salt, and pepper. With clean hands toss the brussels sprouts so they are coated evenly with the oil.Sprinkle the bacon over top of the brussels sprouts, making sure the bacon is not in large clumps. By separating the pieces you will ensure you end up with crispy bacon.Bake for 15 minutes, flipping the brussels sprouts and bacon half way thru with a spatula.
• Add the cranberries and cook for an additional 5 minutes.
• If your bacon did not release enough grease and the brussels sprouts look a little dry you can toss everything with an additional tablespoon of olive oil or melted butter at this point.

BRUSSELS SPROUTS WITH BACON, PECANS, AND CRANBERRIES

Steps:

• Preheat oven to 400 F.
• Slice all Brussels sprouts in half.
• In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, and toss to combine.
• Place Brussels sprouts on the baking sheet, cut side down.
• Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
• Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
• Drain bacon of fat and slice the bacon into small bites.
• Line a baking sheet with parchment paper. Add pecans in one layer.
• Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
• For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
• Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
• In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).

BRUSSELS SPROUTS WITH BALSAMIC AND CRANBERRIES

Steps:

• Preheat the oven to 375 degrees F.
• Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
• Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.
• Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Steps:

• Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

CARAMELIZED BRUSSELS SPROUTS WITH CRANBERRIES AND BACON

Steps:

• In a large pot over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes.
• In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
• Leave the bacon fat in the pan and add red onion and 3 tablespoons of butter. Saute until the onions are translucent, about 2 to 3 minutes.
• Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
• Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter.
• Stir in the resrved bacon and cranberries. Season with salt and freshly cracked pepper; to taste and transfer to a serving bowl.

BRUSSEL SPROUTS WITH BACON AND CRANBERRY

Steps:

• Cook the bacon in a large skillet over medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel to drain. Once it has cooled enough to touch, crumble it into small pieces and set aside.
• 2.
• Drain off all but about 1 tablespoon of the bacon grease. Return the pan to the stove and cook the onion over medium heat until it is soft and translucent, about 6 to 8 minutes. Add the Brussels sprouts and a pinch of salt and pepper to the pan, and cook the sprouts until the edges are crisped and they are cooked through, about 10 to 12 minutes.
• 3.
• Scrape the Brussels sprouts into a serving dish and add the crumbled bacon and cranberries. Toss gently and serve.