I threw this dish together when I was visiting my sister since we needed a side dish together to go with the chicken sausages we had bought. I have to admit that I'm not a huge fan of bacon. That's right.. I said it. I never order a side of bacon with breakfast and if it's in a dish I'll usually ask that it be omitted. However, being that my sister had bought bacon on a rare occasion and wanted to use it for dinner (and she was hosting me for the weekend), I decided to come up with a recipe to use the few strips that were left. I knew I wanted to make something that would make a batch large enough so she would have some leftovers for the week, so I decided to go with Brussels sprouts. I love that they've become more trendy in the recent years because I've always loved them.
By adding the dried cranberries with the bacon pieces, it gives this dish a perfect balance of sweet and savory. You also don't need to use a ton of bacon, so it adds the smoky flavor without a ton of added fat (or calories). The serving below is about 2 servings, so feel free to double or triple for meal prep or to feed a family.
3 cups Brussels sprouts, washed
2 strips bacon, cut in half lengthwise and then 1/2'' pieces
2 T dried cranberries, roughly chopped
1/4 tsp garlic powder
salt and pepper to taste
1. Preheat oven to 350 degrees Fahrenheit
2. Cut off bottoms of Brussels sprouts and remove outside leaves. Then, cut small sprouts in half and larger ones in quarters.
3. Drizzle a little olive oil over Brussels sprouts (just enough to coat, about 1 tsp)
4. Sprinkle garlic powder, salt & pepper on Brussels sprouts and mix to coat
5. Add chopped bacon and dried cranberries and mix to combine
6. Bake for 30-40 minutes, or until bacon is crisp and Brussels sprouts are tender (give it a mix half way through baking)