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I gotta share my ultimate Brussels sprouts trick that turns haters into fans every time. This combo of perfectly caramelized sprouts with sweet-tart cranberries and crunchy bacon bits has won over countless doubters. There's something about that hint of warm cinnamon and the tangy cranberry mixture that makes these veggies downright addictive.
The Secret Behind This Mouthwatering Combo
The magic happens when those nutty roasted sprouts meet the juicy cranberries and that savory bacon goodness. I whip this up for family gatherings because it looks fancy but takes hardly any effort. It's tasty enough to turn an ordinary dinner into something memorable without breaking a sweat.
Your Shopping List
- Brussels sprouts: Pick fresh ones and slice them down the middle for ideal browning.
- Extra virgin olive oil: The key to getting those crispy edges you'll love.
- Cinnamon: A tiny pinch adds surprising warmth to the dish.
- Salt and pepper: Simple seasonings that bring everything to life.
- Bacon: Make sure it's extra crispy before crumbling.
- Yellow onion: Turns wonderfully caramelized in the mixture.
- Apple cider vinegar: Cuts through sweetness with a welcome tang.
- Dried cranberries: These bright pops of sweetness change everything.
- Sugar: Just a bit to round out the sauce flavors.
Let's Get Cooking
- Prep Your Sprouts:
- Crank your oven to 400°F. Mix your sprouts with oil cinnamon salt and pepper then scatter them on a baking sheet. Pop them in for 20 minutes turning them once halfway.
- Work Some Bacon Wonder:
- Fry your bacon till it's super crisp then set aside to cool before breaking into bits.
- Whip Up The Sauce:
- Keep that bacon fat in the pan and toss in your onions. Throw in the vinegar cranberries and sugar let it bubble away then simmer till it thickens up nicely.
- Mix Everything:
- Toss those golden sprouts into a bowl stir in your cranberry mixture and finish with a sprinkle of those bacon bits on top.
Insider Tips
- Even Chunks: Try to cut your sprouts uniformly so they cook at the same rate.
- Flip Halfway: Don't skip turning them during roasting for all-around browning.
- Bacon Boost: Using the leftover bacon fat makes those onions incredibly flavorful.
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Switch Things Up
- Extra Texture: Toss in some chopped toasted pecans or walnuts at the end.
- Meat-Free Option: For veggie friends just swap in extra olive oil and it's still amazing.
- Great Matches: This tastes fantastic alongside turkey roast pork or a holiday ham.
- Time Saver: You can prep the sprouts and sauce beforehand just warm everything through before serving.
Frequently Asked Questions
- → How do I tell if sprouts are roasted enough?
You’ll know they’re done when they turn golden, feel soft when poked, and have a crispy outer edge.
- → Can I prep this dish in advance?
Yes! You can cook the sprouts and prepare the glaze early. Just combine them fresh before serving to keep the best texture.
- → Why could my sprouts taste bitter?
If they’re cooked too long, they turn bitter. Stick to roasting until golden, and the cranberry glaze helps balance them out too.
- → Is it okay to use fresh cranberries?
Dried cranberries work best since fresh ones are too sour and won’t give the right glaze texture.
- → What should I look for in Brussels sprouts?
Go for firm, bright green ones in similar sizes. The smaller they are, the sweeter and softer they’ll be.