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Caramelized Brussels Sprouts with Cranberries and Bacon (Robert Irvine)
 
recipe image
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 2
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.
By RecipeOfHealth.com