Caramelized Brussels Sprouts with Dried Cranberries and Bacon

8 to 10 servings
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Ingredients

  • 4 pounds Brussels sprouts
  • 2 teaspoon olive oil, divided
  • <div>1 tablespoon <a href="https://psflavor.ecwid.com/#!/Smokey-Southern-Rub/p/32730793/category=24722063">P.S. Flavor!™ Smokey Southern Blend</a> (alternatively use 1 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon smoked paprika), divided</div>
  • 5 or 6 pieces Applewood smoked bacon, minced
  • 1 red onion, medium dice
  • 1/4 cup red wine vinegar
  • 2 tablespoons brown sugar
  • 1 cup fresh or dried cranberries

Directions

  1. Cut Brussels Sprout into quarters, if large, or in half, if smaller. Toss in 1 teaspoon olive oil and 1 teaspoon Smokey Southern blend (or half the alternative seasonings).
  2. Heat a heavy sheet pan in 400 F oven, and add Brussels sprouts. Roast for 15 minutes or until tender and browned. In the meantime, in a large skillet over medium heat, fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Mince (or crumble) the bacon and set aside.
  3. Leave the bacon fat in the pan and add 1 teaspoon olive oil and red onions. Sauté until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.
  4. Add the roasted Brussels sprouts to pan. Stir to coat, and then stir in the reserved bacon, cranberries and remaining Smokey Southern or other seasonings and transfer to a serving bowl to serve.

https://www.cutco.com/learn/caramelized-brussels-sprouts