Eighty-five percent of Brussels Sprouts are sold frozen, which is crazy! There are so many fresh vegetable options available and, in this recipe for Bacon and Cranberry Roasted Brussel Sprouts, Chef Roni Proter uses the entire stalk when roasting.
Simply season with olive oil, salt, and herb de Provence, and add crumbled bacon and cranberry for a side-dish that looks and tastes impressive.
Want to see how it’s done? Click here for the how-to video.