Tasty side dish full of flavor! Brussels Sprouts with Bacon, Walnuts and Cranberries
Prepare Your Brussels Sprouts
Each year, I grow Brussel Sprouts in my garden. They are the last item that is harvested from the garden and the first thing I cook. Whether fresh from the garden, or fresh from the grocery store, you will need to prepare the Brussel sprouts. First, with any vegetable, you should wash the vegetables before using. I like to put warm water in a larger mixing bowl with some salt and use a large spoon to move the Brussel sprouts around and clean any excess dirt or tiny little visitors.
Next, trim the ends of the sprouts and remove any loose leaves from the outside. Now your Brussel sprouts are ready to make Brussels Sprouts with Bacon, Walnuts and Cranberries!
Commonly Asked Questions
- This recipe calls for 2 pounds of Brussels sprouts, but if you only have 1 pound, just cut the recipe in half. Want to make 4 pounds for a Thanksgiving side? Easy, just double the recipe.
- These will keep in your refrigerator for 2-3 days in an air tight container or ziploc bag. Heat up in the microwave or put into a saucepan on the stove.
- You can freeze these! Make per recipe directions, allow to cool and then package in freezer bags. When it’s time to eat, defrost overnight in the fridge or in the microwave.
Brussels Sprouts with Bacon, Walnuts and Cranberries
Ingredients
- 2 pounds Brussels Sprouts ends trimmed and loose leaves removed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon Kosher Salt
- 4 slices bacon cooked and chopped
- 1 cup walnuts
- 1/2 cup dried cranberries
- 1/2 cup bacon drippings
Instructions
- Preheat oven to 400 degrees.
- Slice all Brussels Sprouts in half.
- In a medium mixing bowl, combine halved Brussels Sprouts, olive oil, and salt. Toss to combine.
- Place Brussels Sprouts on a baking sheet, cut side down. Roast in the oven for 25 minutes cut side down.
- In a large bowl, combine roasted Brussels sprouts, chopped cooked bacon, walnuts and dried cranberries. Toss everything together.
- Serve while the Brussels Sprouts are hot.
