Oven Roasted Brussels Sprouts w/Bacon, Cranberries and Walnuts


Compliments of Caroline Phelps

Yields: 4-6



22-24 (about 2 pounds) Brussels sprouts

1 tbsp extra virgin olive oil

3 bacon strips

¼ cup dried cranberries

¼ cup walnuts, roughly chopped

Salt and freshly ground black pepper

1 tsp maple syrup (optional)



  • Preheat oven to 375Fº.
  • Clean and trim Brussels sprouts and cut them in half.
  • Add Brussels sprouts to a cooking tray and drizzle extra virgin olive on top. Season with salt and pepper and toss using your fingers to coat evenly. Bake for 25-30 minutes until Brussels sprouts are tender.
  • Meanwhile, cook bacon strip until just short of crispy and transfer to a plate covered with paper towel. Keep the bacon oil!
  • Add walnuts to the bacon oil and cook on medium heat for 2-3 minutes, until walnuts are golden brown. Add walnuts to the plate next to the bacon.
  • Chop bacon into bite size pieces and toss in a bowl together with walnuts, dried cranberries and Brussels sprouts (and maple syrup).
  • Season with salt and pepper and serve.

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