Bacon Brussels Sprouts with Cranberry Balsamic Glaze
Round out any holiday menu with this elevated alternative to the sometimes-overlooked, unadorned Brussels sprout. The addition of smoky bacon flavored with olive oil and garlic, plus the tartly sweet taste of balsamic vinegar and dried cranberries offset the sprouts’ slight bitterness, giving this vegetable a star-making turn worthy of an appearance on any celebration table.
Prep Time5 minutes
Cook Time35 minutes
Cook it With Our
- 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
- Preheat oven to 425 degrees Fahrenheit.
- Toss Brussels sprouts, bacon, olive oil, and garlic together in a large 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 color, let them roast for another 5 minutes or so. Just make sure to keep an eye on them.