Roasted Brussels Sprouts w/ bacon & cranberries


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.


  1. approx. quarts brussel sprouts, (a panful)
  2. 2 tablespoons olive oil
  3. 2 slices bacon, chopped into small bits
  4. salt & pepper
  5. 3 tablespoons sliced almonds
  6. 3 tablespoons butter
  7. 3 cloves garlic
  8. 3 tablespoons dried cranberries


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.



5 responses to “Roasted Brussels Sprouts w/ bacon & cranberries

  1. All my favorite things mixed with brussels sprouts. How could the sprouts not be good this way?

  2. 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.

  3. Now that looks like a nice way to enjoy some brussels sprouts!

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