Roasted Brussel Sprouts With Cranberries Bacon Recipes

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).

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.

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 the red onions and 3 tablespoons of the 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 reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix Brussels sprouts, bacon, onion, olive oil, garlic powder, cayenne, and salt together in a large bowl. Spread evenly on the prepared baking sheet.
• Roast in the preheated oven until bacon is crispy and reaches 145 degrees F (63 degrees C), about 40 minutes, stirring after 20 minutes.
• Remove from the oven. Toss with pine nuts and serve.

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.

ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
• While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
• Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

ROASTED BRUSSEL SPROUTS WITH CRANBERRIES & BACON

Steps:

• Preheat oven to 400F. Stir together Brussel sprouts, olive oil, cinnamon, salt and pepper in a large bowl. Spread on a baking sheet. Bake for 20 minutes, tossing the Brussel sprouts at the 10 minute mark.
• Cook bacon in a frying pan over medium heat. Let bacon cool and then crumble.
• In the same frying pan, cook the onions in the bacon grease for 3 to 4 minutes. Add in apple cider vinegar, cranberries and sugar and stir to combine. Bring to a boil. Reduce heat to medium and stir for an additional 4 to 5 minutes. Remove from heat.
• Place roasted Brussel sprouts into a serving dish. Stir in cranberry onion mixture. Sprinkle on bacon and serve hot.