This Bacon Cranberry Brussels Sprouts is an easy, hearty, and delicious sweet&savory side dish. Perfect for Thanksgiving!
This post was originally published in November 2015. I have taken and uploaded new photos while the recipe and blog post remain unchanged.
I cannot believe one month has gone since we celebrated Thanksgiving in Canada. I mean it’s just one month left, and we’ll be celebrating Christmas! And needless to say, Thanksgiving is around the corner in the USA.
Some time back I promised to the American folks to post some Thanksgiving ideas, and so far I’ve got a few.
For example, I posted this Sweet Potato Mash Bake or this Brussels Sprouts Mash. I believe this Brussels Sprouts with Bacon and Cranberries, the recipe for which you’re about to find out, could be a good option as well. You see, I didn’t let you down!
But first, let me tell you how did we spend our Thanksgiving. That time we decided to travel a bit. Indeed, the beginning of October is a marvelous time in Ontario – gorgeous colors and still enjoyable weather. So we went to see one part of the Georgian Bay region with its beautiful nature and provincial parks. One day we stopped by Killbear Provincial Park while the second one we spent in Killarney Provincial Park.
If you ever have a chance to get here, do not hesitate! My winner definitely is Killarney. White dolomite ridges and pink granite cliffs are worth to stop by. In case you don’t believe me, I’m providing some pictures:)
Don’t you mind? Actually, I’ve been thinking about incorporating some traveling stories in my blog posts as well.
Aren’t you bored yet? The most interesting parts is going to happen now.
The point is that according to our plan, after being absent for two days, we were going to celebrate Thanksgiving on Monday at home. Great plan, wasn’t it? However, we didn’t have a chance to buy our grocery so we decided to do that on our way back or even in Toronto. I mean, what kind of Thanksgiving could be without a turkey, eh?
Let’s be honest. Sometimes we’re too naive guys.
Because on our way back, when we were bypassing the towns and cities around 5-6 p.m, there weren’t any open stores. “That’s okay”, we were thinking. “We would do that in Toronto”.
We would have done this in fact. If that wasn’t the Thanksgiving eve. But who would ever anticipate from the supermarkets working 24/7 a very short day? Even one peculiar store which works on Easter this time decided to have a day off.
We didn’t lose hope, though (I did indeed, but I preferred to be quiet). Andrew’s last hope was a drug store. It’s a very interesting place where you could find quite a good variety of food. However, we didn’t find a turkey. Weird, right?
But while stopping by few places, I wasn’t wasting my time. I had developed plan B (the Secret code “Save Thanksgiving-B-HavocInTheKitchen). I knew we had some food at home so I created a simple but delicious menu:
- Stuffed chicken breasts wrapped in bacon. Served with homemade cranberry sauce
- Sweet potato bake
- Roasted brussels sprouts
- Pumpkin pie (with cream cheese)
Does this sound fabulous?
But don’t you be jealous folks. We didn’t have all these things. Well, at least we didn’t have the stuffed chicken because it turned out we didn’t have any chicken in the fridge:)
I mean, Thanksgiving with no proteins (Bacon doesn’t count)? Are you kidding me?
Plus, as it always happens to me, my plan “B” was adjusted. For instance, I made two desserts. I don’t know why. Perhaps, I was thinking we would be starving without the turkey, haha. So that was the pumpkin cream cheese pie and apple cranberry crumble.
Since I used up all the cranberries, we didn’t have the homemade sauce either. But we still had the sweet potato bake. Talking about the Brussel sprouts, I just mixed them up with whatever I found. As a result, I got this Brussels Sprouts with Bacon and Cranberries. With leek. Didn’t mention it cause that would be the too long name.
This dish turned out delicious. In my case, when I don’t have a particular recipe or idea, that’s a common thing. And I bet, in your case too.
Even though I’m a humble guy, let me brag a bit today. Yup, I’m taking the credits for saving our Thanksgiving. And now I’m proudly sharing with this tasty Brussels Sprouts with Bacon and Cranberries. In my book, this would be a nice side for your turkey…or chicken…or other veggies:)
What about you guys? Have you ever had similar situations? Have you already decided what you’re going to serve on Thanksgiving?
Sautéed Brussels Sprouts with Bacon and Cranberries. This could be the perfect side dish for your Thanksgiving Day!
- 1 leek (white and light green parts), sliced
- 1 pound +- Brussel sprouts, cut in half if large
- 4-5 chicken bacon strips, cut
- 1/2 cup dried cranberries
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon smoked paprika
- salt, to taste
- Heat the oil and butter over low-medium heat. Add the leek and cook for about 10 minutes, until soft and translucent.
- Place the Brussel sprouts and cook over medium heat for 5 minutes until slightly golden.
- Decrease heat to medium. Add 2-3 tablespoons of water, cover the pan with a lid and let simmer for 7-10 minutes (or desired texture of the sprouts).
- Incorporate the bacon (you can cook it separately to get it crispy). Season. Cook for another few minutes.
- Add the cranberries, mix to warm them through, and off heat.
- Serve at once or warm.