I’ve had a long, complicated relationship with Brussels
sprouts. I don’t really love them and refused to eat them for most of my grade
school years. These days I eat them willingly only when they’ve been mixed with
other flavors and gussied up a bit so they hardly even resemble sprouts. I know
it sounds a little wimpy, but that is how it goes when it comes to eating
vegetables I don’t necessarily love.
Over the years I’ve come to enjoy this salad because the
strong flavors of bacon and cranberries play well with the sprouts. It is like
all salty, sweet, and tart all meet in one happy bowl and each bite is unique.
It doesn’t hide the sprout flavor completely, but it compliments it really
well. This is not a salad of sprouts with a few additions, each ingredients has
a staring roll.
Give this new spin on a classic Thanksgiving vegetable a try
on your table this year. You’ll love easy with which it comes together and the
whole family will appreciate the new classic on their table.
RECIPE: Sprouts Salad
4 ounces bacon, chopped into 1-inch pieces
30 ounces fresh Brussels sprouts, or three
(10-ounce) packages frozen (thawed), trimmed and coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 cup dried cranberries
Preheat the oven to 375°F.
Place the bacon to a large, ovenproof
skillet and cook over medium heat until it is just beginning to crisp around
the edges. Transfer to a paper towel–lined plate, leaving the grease in the
Add the shredded sprouts to the pan and
toss to coat with the salt and pepper. Then place the pan in the oven and bake
for about 30 minutes, turning the sprouts once or twice with a spoon. Add the
bacon bits to the skillet and cook for 10 more minutes.
Remove from the oven and transfer the mixture
to a large bowl. Toss in the dried cranberries and serve!