One year, our friends Bernadette and Ray joined us for Thanksgiving on Martha’s Vineyard. Bernadette brought a salty sweet Brussels sprouts dish that we all adored. She had prepared most of it earlier in the day and brought it to the house in a large bowl. Right before dinner she completed the assembly by warming the sprouts in a skillet on the stovetop and adding the cranberries and bacon. I begged her for the recipe and now we make it every Thanksgiving.
|6 strips bacon||1/4 teaspoon kosher salt|
|1 medium yellow onion||freshly ground black pepper|
|2 pounds Brussels sprouts, thinly sliced||1/2 cup (2 ounces) dried cranberries|
Cook the bacon in a large skillet over medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate covered with a paper towel to drain. Once it has cooled enough to touch, crumble it into small pieces and set aside.
Scrape the Brussels sprouts into a serving dish and add the crumbled bacon and cranberries. Toss gently and serve.
Make-Ahead Tips: To make this ahead of time, proceed through Step 2 and cook the sprouts for about 8 minutes, then remove the sprouts from the heat. They can later be reheated in a skillet on the stovetop over medium heat for about 2 minutes. Once warmed, toss in the bacon and cranberries and serve hot!
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