Recipe courtesy of Robert Irvine

Caramelized Brussels Sprouts with Cranberries and Bacon

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 servings
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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

  1. 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.
  2. Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally.
  3. Remove the bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
  4. 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.
  5. 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.

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