Description
Roasting shaved Brussels sprouts with savory bacon and sweet dried cranberries gives you a quick, delicious mix of crunchy, tangy, and rich flavors. Plus, it is naturally dairy-free and gluten-free, making it a crowd-pleaser for everyone at your table.
Ingredients
- Shaved Brussels sprouts (about 4 cups)
- 6 pieces of raw bacon strips, cut into small pieces
- 1 cup dried cranberries
- 2-3 TBSP Extra virgin olive oil (affiliate)
- 2 TBSP Dried thyme (affiliate)
- Salt (affiliate) and black (affiliate) pepper (affiliate) (to taste)
- Optional: Aged balsamic vinegar (for drizzling)
Instructions
Prep the Oven and Baking Sheet:
- Preheat your oven to 425°F. Line a large (affiliate) rimmed baking sheet (affiliate) with parchment paper (affiliate) for quick cleanup.
Prep the Ingredients:
- Trim and finely slice your Brussels sprouts (or use pre-shaved sprouts). Using kitchen shears, snip the bacon strips into small bite-sized pieces. Or, you can buy a bag of shredded Brussels sprouts like I did.
Assemble on the Pan:
- Spread the shaved Brussels sprouts across one side of the pan and the chopped bacon across the other.
- Drizzle olive oil (affiliate) over the sprouts, then evenly sprinkle dried thyme (affiliate), salt (affiliate), and black (affiliate) pepper (affiliate) across the whole sheet pan.
First Roast (20 Minutes):
- Place the sheet pan in the oven and roast for 20 minutes at 425°F.
Add Cranberries & Finish Roasting:
- Remove the baking sheet (affiliate) from the oven. Toss the Brussels sprouts and bacon together, then scatter the dried cranberries evenly across the pan.
Second Roast (10 Minutes):
- Return to the oven and cook for an additional 10 minutes (30–40 minutes total cook time) until the bacon is crispy and the sprouts are tender with browned edges.
Finish and Serve:
- Transfer to a serving bowl. Drizzle with aged balsamic vinegar, toss gently, and serve warm!