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Brussels sprouts with bacon and cranberries

Friday, December 9, 2011

This is a recipe for both Brussels sprouts lovers — and those who think that they don’t like them.
This recipe can be doubled — or tripled.


  • 2 slices bacon
  • 2-3 shallots – thinly sliced (or 1 small yellow onion)
  • 1 clove garlic – thinly sliced
  • 1/4 teaspoon salt
  • 3/4 cups water
  • 1 teaspoon Dijon mustard
  • 1 pound Brussels sprouts – trimmed, halved and sliced about 1/4″ thick
  • 1/4 cup dried cranberries
  • 1 tablespoon(s) fresh lemon juice and 1 teaspoon lemon zest – finely grated
  • salt and freshly-cracked black pepper to taste


  1. Cook bacon in a large skillet over medium heat, turning once, until crisp (5 to 7 minutes).
    Drain on a paper towel-lined plate.
  2. Add shallots, garlic and salt to the drippings in the pan.
    Cook over medium heat, stirring often, until tender and lightly browned (2-3 minutes).
    Add water and mustard and scrape up any fond (the browned bits).
    Add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
    Add additional salt and black pepper to taste.
    Stir in lemon juice, zest and cranberries, and top with the crumbled bacon.

Serve hot.

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