Roasted Brussels Sprouts with crispy, salt bacon and chewy, sweet cranberries, do I need to go on any more? I loved trying this recipe for the first time while filming because it was exciting to get outside my comfort zone! I have bought these beauties on the stalk before, but I always cut them off and roast them on a sheet pan. This time I thought, why not leave it whole and see what happens? The result was the most incredibly crunchy exterior with tender interior leaves, absolutely delicious. Keep a knife handy for cutting the sprouts right off the stalk and don’t be afraid to get your hands a little messy!
Bacon and Cranberry Roasted Brussels Sprouts
1 large stalk of Brussels Sprouts (if you can’t find them like this, don’t worry, just grab a pound of trimmed Brussels Sprouts and place on a baking sheet)
2 tbsp extra virgin olive oil
generous sprinkle of salt and pepper
1/2 cup of crisped bacon, broken into bite sized pieces
1/4 cup dried cranberries
Set the oven on roast setting to 400 degrees. Place the stalk on a parchment lined baking sheet and drizzle lightly with the olive oil, rotating the stalk until you’ve used all the oil. Sprinkle with salt and pepper and using your hands, rub the oil around the brussels sprouts, scooping up any oil that may have fallen on the sheet pan. Roast for 20 minutes or until crisped and browned. Meanwhile, reheat the bacon and crisp. Drain any fat and sprinkle the bacon and cranberries on top of the stalk. Serve immediately.