Yesterday I put vegetables in cake. Today I’m putting bacon in vegetables.
I’m either evil or a genius. Or an evil genius.
Yes, yes, I like that.
And I love these Brussels! (Btw, thought it was brussel sprouts and not Brussels sprouts for the longest time.).
They’re braised in bacon fat with caramelized red onion and tossed with cranberries and balsamic reduction. They’re sweet, salty, savory. Complex yet comforting. I’ve been making them for years – usually bringing them somewhere for Thanksgiving when I want to impress people or as a side to go along with my beer braised pot roast to make a truly delicious Sunday supper.
Bacon Braised Brussels Sprouts with Red Onion, Balsamic and Cranberries
1 pound bacon, diced
1 pound Brussels sprouts, sliced thin
1 medium red onion, sliced thin
½ cup dried cranberries, chopped
¼ cup balsamic reduction*
Salt and pepper, to taste
Place a cast iron skillet over medium high heat. Cook bacon until crispy, using a slotted spoon remove to towel to drain fat, keeping dripping in pan.
Reduce heat to medium and add red onion, stirring to coat. Cook until tender and caramelized, about 10 minutes. Add sliced Brussels sprouts, stirring to coat and cook until tender, about another 5 minutes. Remove from heat and stir in cranberries and cooked bacon. Taste and add salt and pepper, if needed.
Just before serving, drizzle with balsamic reduction.
*Make a quick and easy balsamic reduction by boiling ½ cup balsamic vinegar with 2 TBSP sugar until reduced by half. Allow to cool slightly before using.