Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
Sweet and savory, this side dish with pan-seared brussels sprouts and crispy bacon is sure to be a hit. Best of all, it comes together in one pan. This is great with roast chicken or pork or makes a great dish to bring to a potluck in the fall.
Servings: 6 servings
- 6 strips Bacon, chopped
- 1 lb Brussels Sprouts, halved (or quartered if they are too large to eat in one bite)
- ¼ cup Chicken Stock (can substitute water)
- 2 tablespoon Balsamic Vinegar
- 1 cup Pecan Halves
- 1 cup Dried Cranberries
- 1 teaspoon Lemon Zest
- salt and pepper, to taste
Preheat oven to 375 degrees F.
Heat a large skillet over medium high heat and add chopped bacon. Cook until bacon is crisp, 6 to 8 minutes. Transfer bacon to a paper-towel lined plate and pour off all but about 2 tablespoon of grease from the skillet. Return skillet to heat.
Add brussels sprouts to skillet with a pinch of salt. Saute until brussels sprouts are golden brown on the outside (but not cooked all the way through), 4 to 5 minutes. Pour stock and vinegar over sprouts and stir in pecan halves.
Cover skillet loosely with foil and transfer to oven. Bake until brussels sprouts are tender, 8 to 10 minutes.
Remove skillet from heat and stir in cranberries and lemon zest. Taste and season with some more salt and pepper, if needed. Top with bacon.
Calories: 320kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 437mg | Fiber: 6g | Sugar: 16g | Vitamin A: 580IU | Vitamin C: 65mg | Calcium: 46mg | Iron: 2mg