Caramelized Brussels Sprouts with Cranberries and Bacon
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 325
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 22
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 50
- Sodium
- 648
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
Salt
16 Brussels sprouts, trimmed and sliced in half lengthwise
2 slices bacon
1/2 red onion, diced
2 tablespoons unsalted butter, divided
1/2 cup cranberries
3 tablespoons red wine vinegar
1 teaspoon brown sugar
Freshly ground black pepper
Directions
- Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add the Brussels sprouts. Simmer the sprouts until just tender, about 5 minutes. Do not overcook. Drain the sprouts well.
- Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally.
- Remove the bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
- Leave the bacon fat in the pan and add the red onions and 1 tablespoon of butter. Saute until the onions are translucent, 2 to 3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes.
- Add the sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining 1 tablespoon butter. Stir in the reserved bacon. Season with salt and freshly ground black pepper, to taste, and transfer to a bowl to serve.