Easy and Festive Roasted Brussels Sprouts
Roasted Brussels sprouts pack loads of flavor from bacon, garlic, maple syrup, and balsamic vinegar. Weeknight dinner or holiday feast, these will disappear quickly!
Ingredients
- 3 strips bacon
- 1 pound Brussels sprouts
- 1/2 C fresh or 1/4 C dried cranberries
- salt and pepper
- 2 T balsamic vinegar
- 2 T maple syrup
- 3 cloves garlic, minced
Instructions
- Preheat oven to 425 F. Fry the bacon. Set aside and reserve the grease.
- Wash the Brussels sprouts. Slice off the stem end; slice each in half.
- Toss Brussels sprouts and cranberries (if using fresh) with the bacon grease. (If you are leaving the bacon out or don't have any bacon grease, use a tablespoon or two of olive oil or whatever you have.) Spread on a sheet pan lined with parchment and sprinkle with salt and pepper.
- Mix together the balsamic vinegar, maple syrup, and garlic.
- After 10-15 minutes, when the Brussels sprouts look about done and the cranberries have popped, remove the pan. Drizzle the balsamic mixture over everything and mix in. (Add dried cranberries now if you are using them rather than fresh.
- Return to the oven for a few more minutes. Remove and serve.