Yields1 Serving
 1 ½ Pounds Brussels Sprouts, trimmed and cut in half
 4 Slices of Uncured Bacon, chopped
 1 Large Shallot, peeled and diced
 2 tbsp Unsalted Butter
 ¼ cup Bragg Apple Cider Vinegar
 ¼ cup Dried Cranberries
 Sea Salt and Black Pepper to Taste
1

Cook bacon in a skillet over medium heat until crisp. Remove bacon and set aside.

2

In batches, cook Brussels sprouts until tender in bacon drippings, making sure edges are seared. Set aside with bacon.

3

Melt butter and sauté shallots until tender then add back bacon and Brussels sprouts.

4

Add vinegar and cranberries. Heat through and season to taste with salt and pepper.

Nutrition Facts

Serving Size 6

Ingredients

 1 ½ Pounds Brussels Sprouts, trimmed and cut in half
 4 Slices of Uncured Bacon, chopped
 1 Large Shallot, peeled and diced
 2 tbsp Unsalted Butter
 ¼ cup Bragg Apple Cider Vinegar
 ¼ cup Dried Cranberries
 Sea Salt and Black Pepper to Taste

Directions

1

Cook bacon in a skillet over medium heat until crisp. Remove bacon and set aside.

2

In batches, cook Brussels sprouts until tender in bacon drippings, making sure edges are seared. Set aside with bacon.

3

Melt butter and sauté shallots until tender then add back bacon and Brussels sprouts.

4

Add vinegar and cranberries. Heat through and season to taste with salt and pepper.

Pan Roasted Brussels Sprouts with Cranberries

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