This combo of cranberry, bacon and balsamic is perfect for a pan of roasted Brussels Sprouts. First, these little cabbages are sauteed in a combo of rendered fat from the bacon and Roasted Garlic Avocado Oil. We season them in Cranberry Maple Rub then glaze them with brown sugar and Cranberry Balsamic Vinegar. Amazing flavor and a great technique.
Lili and Anne cooked these up on Smidgen, the fun little Red Stick Spice podcast. Give it a listen and then give these sprouts a try. You won’t be sorry!
Time: 30 min
Serves 4-6Rating
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Loading...| 2 lbs Brussels sprouts, trimmed & halved | |
| 12 oz bacon, diced | |
| 2 Tbl Roasted Garlic Avocado Oil | |
| 5 shallots, julienned | |
| 2 Tbl Cranberry Maple Rub | |
| 2 Tbl dark brown sugar | |
| 1/4 cups Cranberry Balsamic Vinegar |
| 1. | Preheat oven to 400°F. |
| 2. | Place a cast iron skillet over medium heat. Cook the bacon until crispy. Move to a paper towel-lined plate. |
| 3. | Drizzle the Shallot Extra Virgin Olive Oil in the pan with the bacon drippings. Add the Brussels sprouts to the pan and sprinkle with the Cranberry Maple Rub. Stir to combine then allow to cook, undisturbed, for 5 mins. |
| 4. | Move the skillet to the oven and roast for 15-20 minutes or until the sprouts can be pierced with a knife. |
| 5. | Return to the stovetop burner and add the dark brown sugar and Cranberry Balsamic Vinegar. Turn gently to coat-there should be enough residual heat from the oven to melt the brown sugar and create a syrup. If not, heat over medium heat. |
| 6. | Just before serving, fold in the cooked bacon. |
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