Roasted Brussels Sprouts w/ bacon and cranberries
Inspired by Mark Bittman, PLUS some sprouts we had at Pizza Bella in the Crossroads District in KC.
Ingredients
- approx. ⅔ quarts brussel sprouts, (a panful)
- 2 tablespoons olive oil
- 2 slices bacon, chopped into small bits
- salt & pepper
- 3 tablespoons sliced almonds
- 3 tablespoons butter
- 3 cloves garlic
- 3 tablespoons dried cranberries
Method
1. Heat oven to 400º.
2. Heat iron skillet with olive oil on stovetop.
3. Slice sprouts in two and place face down in oil til browned; 3 or 4 minutes. S&P.
4. Place in oven, add bacon on top and let brown without stirring for 15 minutes.
5. Meanwhile, melt butter on stovetop, add chopped garlic and cranberries. Soften garlic and cranberries a minute.
6. Add almonds to pan o’ sprouts. Pour butter mixture over top and let brown in oven for 15 or 20 more minutes.
All my favorite things mixed with brussels sprouts. How could the sprouts not be good this way?
I think some gorgonzola crumbled on top could make this even better….
Amazing. I love brussels sprouts. Did you notice any darkening from the cast iron? When I simply do a stove-top cooking of them, they darken considerably. Just wondering if you noticed any.
No, not from the pan, I don’t think. The darkening just comes from browning in the oven. My cast iron skillet has a good thick coat of seasoning on it, so that may help.
Now that looks like a nice way to enjoy some brussels sprouts!