Roasted Brussels Sprouts with Cranberries, Bacon & Balsamic Vinegar
A thanksgiving or Christmas special treat. Pay attention to getting evenly sized sprouts, trimming the root end by about 1/8 inch, splitting them in half and roasting at high temperature to reduce the bitterness.
2 pounds uniformly-sized Brussels sprouts, any wilted outer leaves removed, stems trimmed and cut in half
4 sliced thick-cut bacon, diced and fried, reserving the bacon fat
4 medium shallots, sliced thinly
⅓ cup dried cranberries
2 tablespoons well aged balsamic vinegar
Kosher salt and black pepper to taste.
YIELD: Serves 6 to 8 as a side dish
COURSE: Vegetables and Sides
- Adjust oven rack to lower middle, Preheat the oven to 500 degrees F.
- Place the Brussels sprouts, shallots, salt and pepper in a large bowl and pour the reserved bacon fat over them, tossing gently a few times to evenly coat them. Pour the sprouts onto a lined baking sheet in a single layer and bake for 20 minutes or until they are lightly browned, tossing them after about 10 minutes to evenly brown them.
- Transfer the roasted Brussels sprouts to a serving platter and sprinkle with the bacon and cranberries. Drizzle the balsamic vinegar over them and shake to coat. Season with a little more salt and pepper if required.