Brussels Sprouts with Bacon, Pecans and Cranberries

 

Brussels Sprouts with Bacon, Pecans and Cranberries

(8 servings)

Ingredients:

1½ lb. Brussels Sprouts, trimmed and halved

4 tbsp. Olive Oil

½ tsp. Kosher Salt

8 slices Bacon, cooked and chopped

2 cups Whole Pecans (see note)

1 cup Dried Cranberries (see note)

Directions:

In a large bowl, combine halved Brussels Sprouts, oil and salt.  Place on a rimmed baking sheet cut side down.  Place in a pre-heated 400-degree oven for about 25 minutes.  Turn them over with about 10 minutes to go.  The cut sides should be charred but not blackened.  In a large bowl, combine the roasted Brussels Sprouts, warm bacon, toasted pecans and soaked dried cranberries.  Toss everything together adding a tbsp. of olive oil if needed to help coat mixture.  Serve immediately.

Notes:              To toast the pecans, line a baking sheet with parchment paper.  Add pecans in a single layer and place in a pre-heated 350-degree oven for about 5 minutes or until they have darkened a little in color.

Notes:              To soak the dried cranberries, place them in a medium bowl.  Bring a small pot of water to a boil.  Pour the hot water over the cranberries and let soak about 10 minutes.  Drain cranberries and add to the mix.

Ideas for Future Efforts

 ______________________________________

_______________________________________

_______________________________________

_______________________________________

_______________________________________