This is my favorite dish around the holidays, but you better believe I'm eating it all year round. The tart and tangy-ness of the cranberries with the gentle sweetness of the balsamic and the salty bacon - so good! A great way to enjoy a vegetable that you may have mixed feelings about.
Ingredients
1.5 c Brussels sprouts, chopped
1/3 c onions, chopped
2 cloves garlic, chopped
3 strips of bacon
1/4 c cranberries (I prefer frozen)
2-3 T balsamic vinegar for drizzling (in my opinion, nothing beats Frescolio)
Start by cooking up your bacon in a pan. Hopefully it's fatty enough so you can simply use the drippings to sauté the veggies. Once the bacon is done, set it aside and add the sprouts, onions and garlic. Add more fat, if needed. Sauté the veggies to your liking. I like mine just a bit brown and crispy. Turn the burner off, but keep the pan on the stove. Chop and add the bacon and the cranberries. Toss them until they are mixed well. Drizzle the balsamic on the veggies. Keep the pan on the stove top to let the balsamic reduce - this is especially important if you are using cheaper balsamic. The good stuff won't require this as much. This recipe is Whole 30 compliant if your bacon is sugar free. Not into bacon? Feel free to omit it! I also enjoy this with shredded chicken or turkey - perfect for holiday leftovers.
Want to make this recipe with me? It's part of my Skillshare course, Savory Side Dishes. I would love for you to join me!