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.
- 1 large stalk Brussels sprouts (if you can't find them like this, don't worry, just grab a pound of trimmed Brussels sprouts and place on a baking sheet)
- 2 tablespoons extra virgin olive oil
- Generous sprinkle of salt and pepper
- 1/2 cup crisped bacon, broken into bite-sized pieces
- 1/4 cup dried cranberries
- 1 Set the oven on roast setting to 400 degrees. Place the stalk on a parchment lined baking sheet and drizzle lightly with the olive oil, rotating the stalk until you've used all the oil.
- 2 Sprinkle with salt and pepper and using your hands, rub the oil around the brussels sprouts, scooping up any oil that may have fallen on the sheet pan. Roast for 20 minutes or until crisped and browned.
- 3 Meanwhile, reheat the bacon and crisp. Drain any fat and sprinkle the bacon and cranberries on top of the stalk. Serve immediately.