⭐️ pan sautéing on the stove saves both time and oven space. ⭐️ cranberries and bacon is the sweet and salty savory "treat" you didn't know you needed! ⭐️ crunchy pistachios take sweet and salty up to a decadent notch!
Prep Time 10 mins
COOK Time 25 minutes
6 strips bacon, diced to ½” pieces 1½ lb brussels sprouts 2 tbsp balsamic vinegar ⅓ cup dried cranberries (or dried cherries) 2 tbsp chopped roasted salted pistachios ½ tsp kosher salt ½ tsp ground pepper
Cook chopped bacon over medium heat until the fat renders and the pieces are golden brown. Remove using a slotted spoon.
Drain all but 2 tbsp fat. Add brussels sprouts, toss to coat in fat, then arrange in an even layer.
Cover and cook 6 minutes undisturbed. This will help the insides steam and soften, and get a good sear on one side.
Remove lid and saute, tossing once or twice, 5-6 minutes more, until sprouts are tender and browned all over.
Return bacon, add cranberries, then pour in balsamic. Cook until the vinegar is dissolved and browned bits from pan are absorbed.
Stir in chopped pisatchios, then season with salt and pepper to taste. Enjoy!