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
Roasted Brussels Sprouts with Bacon and Dried Cherries
Scrumptious oven-roasted brussels sprouts, finished in a skillet with dried cherries and thick sliced bacon. A side dish that’s worthy of being a main.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 5-6 1x
- Category: Side Dish
- Method: roasting
- Cuisine: United Kingdom
- 1 1/2 pounds of Brussels sprouts, trimmed and sliced in half
- 3/4 pound of slab bacon or thickly sliced bacon, cut across the grain, into 1/4-inch thick strips
- 1 cup of dried sour cherries (I used the kind that are sweetened with sugar)
- 4 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- Sea salt or kosher salt
- Freshly ground black pepper
- Preheat the oven to 425ºF. In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them out into a single layer on a rimmed baking pan, cut side down. Cook for 20 minutes. Brussels should be browned in areas.
- While the Brussels are roasting, cook the bacon in a large skillet (preferably cast iron) over medium heat, until tender and cooked through, about 10 minutes. (regulate the heat so the bacon doesn’t get too crisp – you want it to cook slowly so it will be tender). Spoon out all but 2 tablespoons of fat from the skillet. Turn the heat down low. Add the cherries and cook, tossing, for 30 seconds or so, until they soften. Add the roasted Brussels to the skillet along with the remaining two tablespoons of olive oil and the balsamic vinegar (3 tablespoons). Cook, tossing, for 2-3 minutes to heat everything up and meld the flavors. Season with salt and pepper, to taste. Serve hot.
Keywords: oven roasted Brussels sprouts with bacon and dried cherries