Oh Christmas Tree, Oh Christmas Tree! These brussels are so christmas-y, I can’t stand it. I mean, the dish is red and green! But don’t let the colors fool you, this recipe is great any time of year (at least any time you can find fresh cranberries).
I really hadn’t tried brussels sprouts until I was well into my adult years. They always reminded me of little heads. I know, I’m weird. But now, I’m obsessed. And I’m really loving the infusion of maple syrup with these puppies. One of my old favorite restaurants (which no longer exists ^wicked sad face^), made a maple/cayenne style brussels sprouts dish that was so off-the-charts delicious, that I really I wanted to create a festive take on their version. Behold, Maple Bacon Brussel Sprouts….with cranberries, because, why not? And you obviously can’t go wrong with a maple bacon combo.
- 2 pounds brussels sprouts, cut in half
- 2 tablespoon olive oil
- 1.5 cup fresh cranberries
- 2 tablespoons real maple syrup
- 2 tablespoons balsamic vinegar
- 4-6 slices bacon diced into 1/4 inch pieces, cooked until crispy (do this ahead of time)
- salt and pepper to taste
- Preheat oven to 425. Half and trim the brussels sprouts. On a baking sheet toss the brussels in the olive oil and arrange cut side down. Bake for 10 minutes. Now add the cranberries to brussels on the baking sheet and bake for another 10 minutes. Remove from the oven and then, in a large bowl, toss the brussels/cranberry mixture with the maple syrup, balsamic, and bacon. Add salt and pepper to taste.
- IMO: This recipe would be fantastic with pork tenderloin or roasted chicken.
- Time saver: cut the brussels and cook up the bacon bits ahead of time, it makes the process so much easier when making dinner.
- Vegan Option: swap bacon for kalamata olives, don't eat with pork or chicken : )