Cranberry Bacon Brussels Sprouts...Oh My!!

This dish was such a hit at Thanksgiving that it’s making an encore appearance at the Christmas dinner table! If you have never like Brussels sprouts in the past… you will LOVE them now! Stop everything and make these tasty little sprout! OMG! As you have probably noticed by now a lot of my recipes are not super precise… more “eye ball it” kinda recipes and this one is no different! Here ya go…

P.S. My 4 & 6 year old ate these…willingly

Ingredients

Brussels sprouts (maybe 2 lbs)or however many you want!

1/2 cup Balsamic vinegar

Olive Oil

Dried Cranberries

4-5 pieces of bacon

1/3 cup pecan pieces

Salt & Pepper

Here is what you do!

Wash and cut the Brussels sprouts in half and put them in a large mixing bowl

Drizzle (heavily) the sprouts with Olive oil (extra virgin first cold pressed)

Pour Balsamic Vinegar over the sprouts and mix well

Salt & Pepper generously

Let the Brussels sprouts marinate in the mixture for at least an hour. Stirring now and then.

While the sprouts marinate, cook the bacon in the oven on a baking sheet. When nice and crispy and crunchy take the bacon off the baking sheet and put aside. Leave the bacon grease on the bacon sheet.

Now transfer the marinated sprouts onto the baking sheet with the bacon fat. Stir it all around so that the bacon fat is on the sprouts.

I pour any leftover balsamic vinegar in the bowl onto the sprouts on the baking sheet.

Bake the oven in the oven on 350 until tender. When they are nice and tender turn the broiler on for a few minutes until the sprouts are crispy and brown!

Remove the spouts, transfer to a bowl.

Crumble up the cooked bacon and add to the bowl of cooked sprouts.

Toss in the dried cranberries and pecans.

Maybe salt it all a bit more and Serve!

YUMMY!