Caramelized Brussels Sprouts with Cranberries and Bacon

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I was looking for a Thanksgiving side dish that I wouldn't have to put into my already crowded oven! This is it! I did a test run last night and it is absolutely delicious. Not only does it taste good, but it makes a pretty presentation with the green of the brussel sprouts and the red cranberries. Happy Thanksgiving!

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Used comments by dustmagic_5442483,Andover, MN made on November 30, 2009 for using balsamic vinegar and cutting the spouts in half and cooking them by adding broth to the pan. The dish came out absolutely fantastic! I will be making this for Thanksgiving and Christmas as a side dish for sure. The sprouts absorb the sweetness of the cranberries and brown sugar and the flavor overcomes the bitterness of the brussels spouts. Definitely a keeper.

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These were fantastic! So flavorful and easy to make. I can't say I felt healthy eating it, but it definitely tasted good.

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I made these for Thanksgiving and they were great. They were easy, transportable in a slow cooker, and everyone thought they looked really "elegant". They packed a lot of flavor, had that sweet and salty thing going on, and were great as leftovers. Thanks super hot Chef Robert. These were awesome!

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I've tried many Brussels sprouts recipes, and this is by far the best. My family agrees!

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My daugher prepared this dish for TG, she too halved the brussel sprouts and the recipe. We were sorry she didn't make the whole amount, but will do so next time. It could make a brussel sprout lover out of you. Very nice combination of flavors and very festive for Christmas also!

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I hate to rate when I have not made this, but I kept the same average rating to not affect that part. This sounds lovely, but would agree that halving would absorb more flavor and is just easier to eat. I made a mental note to print this out when I saw it on tv and am quite sure he used BALSAMIC vinegar vs red wine...what caught by ear along with the cranberries and bacon...sweet, tart, salty...sounds lovely. The balsamic would reduce to a beautiful syrup with the brown sugar and coat the sprouts nicely I think. Also, to add flavor, I would either roast as another reviewer suggests, or you could just add the halved raw sprouts face down to the bacon fat until caramelized and then add some water or chicken stock and cover for maybe 8-10 mins to steam and absorb to desired tenderness, then continue with recipe to glaze...anyway, that is how I will approach this recipe when I do make it very soon! Check out Tyler Florence's recipe for bacon braised brussel sprouts...deelish and where I got these ideas for cooking methods here...executes beautifully.

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I knew I'd be having it for Thanksgiving since I wouldn't be eating starches. I used one bag of frozen Brussels sprouts, about a pound. Like the other reviewer, I felt I should have sliced the sprouts in half to pick up more flavor, but they get better everyday when reheated. I substituted liquid Splenda for the brown sugar, about three drops. You could use powered Splenda too, about a pack for a smaller serving or three packs for this complete recipe. It was not too sweet. When I went to add the cranberries I noticed the carb counts were really high so instead of using the required amount I just sprinkled a handful on top for my husband. I covered the dish a few minutes with foil to keep it hot and the cranberries softened right up. It's nice to find a recipe that can be modified to fit a diet. This would work for a diabetic too. One day, when I reach my goal, I'll make it exactly like Robert did and see if I was missing anything. I didn't feel like I was dieting at all. And who doesn't love bacon? I had plenty in mine.

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I cut the sprouts in half follow the recipe and it was great .everyone loved it at thanksiving.

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We tried this recipe for Thanksgiving instead of the usual green beans and it was great! One thing we would change for next time is halving the red wine vinegar and substituting the other half with just red wine. We loved the tartness of it, especially with the fresh cranberries, but the sauce itself was a little too sour... and we agree in cutting the brussels sprouts in half to absorb the juices.