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–+ servings
brussels and bacon with cranberries and almonds in a round bowl
Penny Kovacs

Brussels Sprouts Cranberries and Bacon

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These Brussels Sprouts, Cranberries, and Bacon are the ultimate Thanksgiving or Christmas side dish even though we enjoy them all year round! It’s so easy to get the most perfectly caramelized Brussels that get cooked right in the bacon drippings and then tossed with crispy bacon, tangy cranberries, crunchy almonds and my special Dijon sauce! 
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 people
Course: Dinner, Lunch, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Brussels Sprouts trimmed and cut in half
  • 8 pieces Bacon sugar free, cut in 1" pieces
  • 1 cup Dried Cranberries unsweetened
  • 1/2 cup Almond Slices
  • 1 Tbsp Dijon Mustard
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • 1/2 tsp Oregano dried
  • 1/2 tsp Parsley dried
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Method
 

  1. In a large sauté pan cook the bacon till crisp and move to a plate lined with paper towels to drain. Discard all but 3 Tbsp of bacon fat.
  2. Lay Brussels sprouts cut side down and sprinkle generously with salt and black pepper.
  3. Simmer on medium heat till Brussels start to get brown. Toss, cover, and simmer 5 minutes longer.
  4. Meanwhile whisk the Dijon mustard, olive oil, balsamic, oregano, and parsley.
  5. Add the cranberries, almonds, and dressing to the pan stirring to combine and simmer about 5 minutes longer.
  6. Mix the bacon into the pan stirring to coat.
  7. Enjoy!

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