Brussels sprouts seem to be having a superstar moment. These tiny cabbages are everywhere, adorning menus and food blogs at every turn. We certainly understand why and wanted to show them some serious love with this combo of cranberry, bacon and balsamic. This recipe lends itself to several flavor combinations. We've included options for oils and balsamics below. 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!
2 lbs Brussels sprouts, trimmed & halved
12 oz bacon, diced
2 Tbl or Roasted Garlic Avocado Oil or Shallot Extra Virgin Olive Oil
5 shallots, julienned
2 Tbl Cranberry Maple Rub
2 Tbl dark brown sugar
1/4 cup Pomegranate Balsamic or Cranberry Balsamic Vinegar
Preheat oven to 400°F. Place a cast iron skillet over medium heat. Cook the bacon until crispy. Remove to a paper towel-lined plate. 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. Move the skillet to the oven and roast for 15-20 minutes or until the sprouts can be pierced with a knife. 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. Just before serving, fold in the cooked bacon.
Listen to Anne & Lili cook this recipe on Season 2, Episode 3 of Smidgen: