Brussels Sprouts Recipe
With Almonds, Dried Cranberries, Bacon, Chili Dijon
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Ingredients
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Brussels sprouts & main mix
Dressing & seasoning
Optional finish & garnish
Method
Brussels sprouts & main mix
- 1
Prepare sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve larger sprouts lengthwise so pieces are roughly uniform; leave small ones whole.
- 2
Cook bacon
Cut bacon into 1/2-inch pieces. In a large skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp and fat is rendered, about 6–8 minutes. Using a slotted spoon transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the skillet (reserve 1 tablespoon fat; discard excess or save for another use).
- 3
Sauté sprouts
Increase heat to medium-high. Add 1 tablespoon olive oil (if skillet looks dry) and add Brussels sprouts cut-side down in a single layer. Cook without stirring for 4–5 minutes until well browned, then stir and continue to cook another 4 minutes until tender-crisp and browned on several sides. If sprouts need more time, add 2–3 tablespoons water, cover briefly 1–2 minutes to steam, then uncover and cook off moisture.
- 4
Add mix-ins
Lower heat to medium. Return cooked bacon to the skillet with the sprouts. Stir in dried cranberries and toasted sliced almonds. Toss gently to combine and warm through, about 1–2 minutes.
Dressing & seasoning
- 5
Make chili-Dijon dressing
In a small bowl or jar combine Dijon mustard, whole-grain mustard (if using), honey, red chili flakes, apple cider vinegar, remaining 1 tablespoon olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified.
- 6
Season sprouts
Pour the dressing over the sprouts, bacon, cranberries, and almonds in the skillet. Toss gently until evenly coated and heated through, about 30–60 seconds. Taste and adjust seasoning with additional salt (use remaining salt as needed) and pepper.
Optional finish & garnish
- 7
Finish & serve
Remove skillet from heat. Sprinkle lemon zest and chopped parsley over the sprouts for brightness. Transfer to a serving dish and serve warm.