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Roasted Brussels Sprouts with Cranberries, Bacon & Balsamic Reduction

Serve this up at your next holiday gathering (or use dried cherries for any time of the year), there won't be a morsel left!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
Calories: 276kcal
Author: Kimberly Killebrew


  • 2 pounds uniformely-sized Brussels sprouts (any wilted outer leaves removed), stems trimmed and cut in half
  • 4 sliced thick-cut bacon ,diced and fried, reserving the bacon fat
  • 1/3 cup dried cranberries
  • 1 cup dark balsamic vinegar


  • Preheat the oven to 400 degrees F.
  • Place the Brussels sprouts in a large bowl and pour the reserved bacon fat over them, tossing gently a few times to evenly coat them.
  • Pour the sprouts onto a lined baking sheet in a single layer and bake for 35-40 or until they are lightly browned, tossing them once or twice after about 20 minutes to evenly brown them.
  • While the Brussels sprouts are roasting, make the Balsamic Reduction: Place the balsamic vinegar in a small saucepan and bring to a boil. Reduce the heat to a lower simmer and continue simmering for 10-15 minutes or until it has thickened (see Note).
  • Transfer the roasted Brussels sprouts to a serving platter and sprinkle with the bacon and cranberries. Lightly drizzle the balsamic reduction over them (don't use too much, it's potent stuff!).
  • Serve immediately.


Be careful not to over-cook the balsamic reduction otherwise it will become very thick and cool to a rock hard mass. If this happens simply add a little more vinegar to the saucepan, reheat and re-thicken.
Calories: 276kcal | Carbohydrates: 39g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 217mg | Potassium: 997mg | Fiber: 9g | Sugar: 21g | Vitamin A: 1710IU | Vitamin C: 192.8mg | Calcium: 112mg | Iron: 3.8mg