2 lbs Brussels sprouts

2 Tbsps Olive oil

2 cloves garlic, finely minced

1 tsp Dijon-style mustard

Salt and pepper to taste

8 slices bacon or pancetta

1 medium onion, sliced

1/2 cup dried cranberries

Grated Peel and juice of one medium orange

1/3 cup cranberry juice

3 Tbsps balsamic vinegar


Preheat oven to 325F

Trim the sprouts, remove outer leaves and slice in half. Toss the sprouts with the olive oil, mustard and garlic. Season with salt and pepper and roast uncovered for about 25-30 minutes, stirring occasionally until sprouts are cooked through and slightly brown.

Heat a large pan over medium high heat. Add bacon and cook until the edges start to crisp. Remove and drain on paper towel. Let cool and then coarsely chop. Lower the heat to medium and add the onion, cooking , stirring occasionally, about 6 minutes or until softened and translucent. Raise the heat slightly and cook another 10 minutes or until golden. Add the dried cranberries, orange peel and juice, vinegar and cranberry juice. Lower the heat and simmer until the liquid is reduced by half.

Place Brussels sprouts and bacon in a large serving dish. Toss with the cranberry glaze and serve.

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