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I've got to share my go-to Brussels sprouts dish that turns haters into fans every time. This combo of crispy roasted sprouts, tangy cranberries and crunchy bacon bits has won over countless doubters. There's something about that touch of cinnamon and the homemade cranberry mixture that makes folks come back for seconds.
What Makes This Dish So Incredible
The magic happens when those nutty roasted sprouts meet the sweet cranberries and savory bacon pieces. I always bring this to holiday gatherings because it's quick to throw together but looks fancy enough to impress everyone. It's so good you'll want to make it for regular weeknight dinners too when you need something a bit special.
Ingredients You'll Want
- Brussels sprouts: Pick firm, fresh ones and slice them down the middle for better roasting.
- Extra virgin olive oil: It's key for getting that golden exterior on your sprouts.
- Cinnamon: A small pinch adds unexpected warmth to the whole dish.
- Salt and pepper: Don't skip these - they bring all the flavors to life.
- Bacon: You'll want it super crispy so it breaks into perfect bits.
- Yellow onion: It caramelizes beautifully in the sauce.
- Apple cider vinegar: The tang cuts through the sweetness just right.
- Dried cranberries: They add pops of color and sweetness throughout.
- Sugar: Just a bit to enhance the cranberry flavor.
Step-By-Step Instructions
- Prep Your Sprouts:
- Turn your oven to 400°F. Mix the sprouts with olive oil cinnamon salt and pepper then arrange them on a baking sheet. Pop them in for 20 minutes and turn them once halfway.
- Work On The Bacon:
- Get your bacon nice and crispy in a pan then set it aside to cool before breaking it into crumbles.
- Whip Up The Sauce:
- Don't clean that bacon pan! Cook your onions in it then throw in the vinegar cranberries and sugar. Let everything bubble away until it thickens up nicely.
- Put It All Together:
- Grab a nice serving bowl toss in those golden sprouts mix in your cranberry sauce and scatter the bacon bits on top.
Pro Tips From My Kitchen
- Consistent Cutting: Try to chop all sprouts roughly the same for even cooking.
- Don't Forget To Flip: Turn those sprouts mid-roasting for all-around crispiness.
- Bacon Fat Is Gold: Cooking your onions in it adds incredible flavor.
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Customization Ideas
- Extra Texture: Throw in some chopped toasted nuts for more bite.
- Meat-Free Version: Leave out the bacon and just use more olive oil instead.
- Great Companions: This tastes fantastic next to roasted turkey chicken or a nice ham.
- Time Saver: You can do the sprout roasting and sauce making earlier in the day just heat everything through before serving.
Frequently Asked Questions
- → How do I tell when Brussels sprouts are ready?
They're done when the edges crisp up, the middle turns tender, and they get a nice golden color. Fork-test them to be sure.
- → Can I prep this dish earlier?
You can roast the Brussels and mix the glaze in advance. Just combine everything fresh before you eat for the best crunch and taste.
- → Why do my Brussels taste bitter?
If you cook them too long, the bitterness comes out. Roast just until soft and brown, and let the glaze bring a sweet balance to the flavor.
- → What if I only have fresh cranberries?
Dried cranberries work best here. Fresh ones are too tart and won’t mix into the glaze properly.
- → Any tips for picking Brussels sprouts?
Look for firm, green sprouts that are around the same size. Smaller ones usually taste sweeter and cook faster.