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Halved roasted brussels sprouts with thick cut bacon lardons and dried cherries.

Roasted Brussels Sprouts with Bacon and Dried Cherries


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5 from 1 review

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 5-6 1x

Description

Scrumptious oven-roasted Brussels sprouts with dried cherries, bacon - an irresistibly delicious side dish that's perfect for holiday entertaining and dinner parties.


Ingredients

Units Scale
  • 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

Instructions

  1. Preheat the oven to 425ºF.
  2. In a large bowl, toss brussels sprouts with 2 tablespoons oil and 1 teaspoon salt. Spread into a single layer on a rimmed baking sheet, cut side down. Cook for 20 minutes or until browned on the bottom and edges.
  3. While brussels roast, 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). Turn the heat down low. Tilt the pan and spoon out all but 2 tablespoons of fat.
  4. Add the cherries and cook, tossing, for 30 seconds, to soften. Add the roasted brussels  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.
  5. Season with salt and pepper, to taste and serve hot.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Method: roasting
  • Cuisine: United Kingdom