Can you imagine Brussels Sprouts for dinner? With some bacon, we certainly can, and it's delicious!
When it comes to serving Brussels sprouts for lunch or dinner, it may not be the very first thing you'll quickly grab on the dining table. These tiny, round, leafy green vegetables that resemble miniature cabbages carry a distinctive taste that can be described as mildly earthy and nutty, with a subtle bitterness that might not appeal to everyone's palate. But with the addition of smoky bacon, garlic, and olive oil, complemented by the tangy sweetness of balsamic vinegar and dried cranberries, these sprouts transcend their slight bitterness. Trust us when we say that you'll want to make these bacon Brussels sprouts all season long!
The combination of Brussels sprouts and bacon reaches new heights of flavour and texture when expertly prepared in the Lodge Cast Iron baking pan. With its remarkable heat retention and even distribution, this cast iron baking tray ensures that the Brussels sprouts and bacon are evenly roasted to perfection. As the Brussels sprouts caramelise and tenderise, their innate nuttiness melds with the smoky richness of bacon, creating a harmonious balance of taste. Taking this vegetable to a star-worthy role, this dish rightfully earns a place on any festive dining table.
Brussels Sprouts with Bacon and Cranberry Balsamic Glaze Recipe
Prep time: 5 minutes | Cook Time: 35 minutes | Serves: 4
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 6 strips thick-cut bacon, cut into ½-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup balsamic vinegar
- ½ cup dried cranberries, divided
Method
- Preheat oven to 425 degrees Fahrenheit.
- Toss Brussels sprouts, bacon, olive oil, and garlic together in a large mixing bowl or resealable bag. Season with salt and pepper and set aside.
- In a small saucepan over medium heat, add balsamic vinegar and ¼ cup of dried cranberries. Bring to a boil and reduce to a simmer. Simmer until liquid has reduced by half, about 10-12 minutes. Strain and discard dried cranberries.
- While the balsamic is reducing, spread the Brussels sprouts and bacon evenly on the baking pan.
- Roast for 25-30 minutes*, stirring halfway through.
- Remove from oven, and drizzle with balsamic reduction.
- Garnish with remaining ¼ cup dried cranberries.
*Tip: If you like your Brussels sprouts to have a little more colour, let them roast for another 5 minutes or so. Just make sure to keep an eye on them.
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