Brussels Sprouts with Bacon & Cranberries

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.

Brussels Sprouts with Bacon & Cranberries

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    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


    Prep: 20 min Total:
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    • 1

      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.

    • 2

      Drain off all but about 1 tablespoon of the bacon grease. Return the pan to the stove and cook the onion over medium heat until it is soft and translucent, about 6 to 8 minutes. Add the Brussels sprouts and a pinch of salt and pepper to the pan, and cook the sprouts until the edges are crisped and they are cooked through, about 10 to 12 minutes.

    • 3

      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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