Brussels Sprouts with Bacon, Pecans, and Cranberries
Featuring: Maple Balsamic Vinegar and Rosemary Extra Virgin Olive Oil
12 oz Brussels sprouts ends trimmed, yellow leaves removed
2 tablespoons Rosemary Extra Virgin Olive Oil
2 tablespoons Maple Balsamic Vinegar
¼ teaspoon salt
4 slices bacon cooked and chopped
1 cup pecans
½ cup dried cranberries
Preheat oven to 400 F.
Slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of Rosemary extra virgin olive oil, 2 tablespoons of Maple balsamic vinegar, salt, and toss to combine.
Place Brussels sprouts on the baking sheet, cut side down.
Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened.
How to Cook Bacon in the Oven
Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts.
Drain bacon of fat and slice the bacon into small bites.
How to Toast Pecans
Line a baking sheet with parchment paper. Add pecans in one layer.
Toast the pecans for about 5 minutes, in the preheated oven at 350 F until they get darker in color.
Prepare Dried Cranberries
For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil.
Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain.
In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional).