Brussels & Bacon with Cranberries & Almonds (Edit recipe)

If you are not a fan of Brussels sprouts this recipe will change your mind! This Brussels & bacon with cranberries & almonds dish is packed with flavor! It’s so easy to get the most perfectly caramelized Brussels that get cooked right in the bacon drippings and then just toss with cranberries, almonds and my special Dijon sauce! Sprinkle crispy bacon bits on top and devour! Omit the bacon and use it is perfect for Plant Based Whole30.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	28 g
Carbohydrates:	37 g
Protein:	12 g
Cholesterol:	43 g
Sodium:	801 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

1 lb Brussels Sprouts, trimmed & cut in half
1 cup dried, unsweetened Cranberries
8 pieces Bacon, cut in one inch pieces
0.5 cup Slivered Almonds (Blanched)
1 Tbsp Lemon Juice
0.25 cup Italian Vinaigrette & Marinade (Primal Kitchen), (or 1/4 cup olive oil, 2 tbsp balsamic vinegar, pinch of dried oregano and parsley)
1 Tbsp Dijon Mustard
0.25 cup Water
0.5 tsp Salt
0.5 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large sauté pan cook bacon till crisp and move to a plate lined with paper towels. Discard all but 3 tblsp of fat.
Lay Brussels cut side down and sprinkle generously with salt and pepper.
Cover and simmer on medium heat till Brussels start to get brown.
Toss, cover and simmer 5 minutes more.
Meanwhile whisk dressing, Dijon, lemon juice and water.
Add cranberries, almonds and dressing to pan. Toss and simmer a few minutes.
Add bacon and toss. (Omit to make this plant based)
Enjoy!