Here's a recipe for oven roasted Brussels sprouts with Bacon and Dried Cherries, a side dish that's special enough to be the main attraction.
This dish is seriously addictive. Crisp, golden, caramelized roasted Brussels sprouts, smoky sautéed bacon and sweet tangy dried cherries. Cook this when you want to make everyone at the table swoon.
I want to give a big shout out to my favorite London hotel - The Hoxton Holborn - for inspiring this recipe. The hotel's restaurant, Hubbard and Bell, never disappoints. Their food is innovative and delicious. I ordered their roasted Brussels sprouts with bacon and cherries (pictured below), and loved it so much I immediately got to work on a copycat recipe.
How to make oven roasted Brussels sprouts with bacon and dried cherries
This recipe is pretty quick because while the Brussels sprouts are in the oven, you can cook the bacon and cherries.
- Slice the Brussels sprouts in half, toss them with olive oil and salt, spread them out on a sheet pan, and roast them at 425ºF for 20 minutes or so, until they're browned and crispy in spots.
- While the Brussels are roasting, sauté the bacon in a large skillet. When the bacon is cooked, stir in the dried cherries and heat them until they're warm and tender.
- Toss the roasted Brussels sprouts into the pan with the bacon and cherries. Add olive oil and balsamic and cook for a minute or two to heat everything up and let the flavors meld. Season, serve and enjoy!
By they way, Hubbard and Bell's menu lists their Brussels sprouts with bacon and cherries as a side dish. I agree it makes an awesome side dish but it also works as a main. In London I had it for breakfast one morning and for lunch one afternoon.
I hope you'll try this delicious recipe for roasted Brussels sprouts with bacon and cherries. And if you do, please come back and leave a star rating and a comment to let me know what you think.Print