Submitted by Christina Shulz
Servings: 6-8
Ingredients:
1 Pound Uncured Bacon (make sure it’s nitrate/nitrite free)
1 1/2 – 2 pounds Fresh Brussels Sprouts
1/2 Large Red Onion, thinly sliced
1 Cup Dried Cranberries or Fresh Pomegranate Seeds
Salt/Pepper to taste
Instructions: Preheat oven to 425 degrees.
1. Slice your bacon into lardons (i.e. small pieces) and pan-fry in a large sautee pan over medium heat until crispy. Remove Bacon from the rendered fat and set aside on a plate lined with a paper towel to drain.
2. While bacon is cooking, trim the stem from the Brussels Sprouts, remove any loose leaves and cut into quarters. Place into a large mixing bowl.
3. Add your sliced Red Onion, about 1/2 cup of the rendered bacon fat, and the salt and pepper to your taste. Combine well.
4. Place your Brussels into a casserole dish and put into your pre-heated oven. You’ll want to stir the mixture approximately every 10 minutes.
5. Once the Brussels are caramelized (i.e. golden brown all over…this takes about 45 minutes), remove from the oven. Add the bacon and your cranberries or pomegranate seeds. Combine well.
6. Transfer to a serving dish and enjoy. Goes well with any poultry or beef dish.
Notes: Growing up, Brussels Sprouts were the dreaded side dish in our home. Bless my mother’s heart, she just wasn’t a very good cook, especially when it came to veggies. These little tasty nuggets are a favorite in our home and are very much looked forward to.
If you don’t want the fat from the bacon, you can simply substitute olive oil and season with Balsamic Vinegar…super yummy :).
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