Brussels & Bacon with Cranberries & Almonds

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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If you are not a fan of Brussels sprouts this recipe will change your mind! This Brussels & bacon with cranberries & almonds dish is packed with flavor! It’s so easy to get the most perfectly caramelized Brussels that get cooked right in the bacon drippings and then just toss with cranberries, almonds and my special Dijon sauce! Sprinkle crispy bacon bits on top and devour! Omit the bacon and use it is perfect for Plant Based Whole30.

INGREDIENTS

1 lb Brussel sprouts, cleaned, trimmed and cut in half

8 slices bacon, cut in 1” pieces

1 cup cranberries, unsweetened

1/2 cup almond slivers

1 tblsp lemon juice, about 1/2 lemon

1/4 cup Italian dressing, compatible (or 1/4 cup olive oil, 2 tblsp balsamic vinegar, pinch of dried oregano and parsley)

1 tblsp Dijon mustard

1/4 cup water

Salt and pepper

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DIRECTIONS

In a large sauté pan cook bacon till crisp and move to a plate lined with paper towels. Discard all but 3 tblsp of fat.

Lay Brussels cut side down and sprinkle generously with salt and pepper.

Cover and simmer on medium heat till Brussels start to brown.

Toss, cover and simmer 5 minutes more.

Meanwhile whisk dressing, Dijon, lemon juice and water.

Add cranberries, almonds and dressing to pan. Toss and simmer a few minutes.

Add bacon and toss. (Omit to make this plant based)

Enjoy!

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