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!
Roasted Brussels Sprouts on the Stalk with Bacon and Cranberries
- 1 large stalk of Brussel Sprouts (if you can’t find them like this, don’t worry, just grab a pound of trimmed Brussel 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.
Keywords: brussels sprouts, bacon, cranberries