Carla Bushey's Brussels Sprouts Recipe | {{SiteName}} Recipes

Carla Bushey’s Brussels Sprouts

Recipe - Dearborn Market

Carla Bushey’s Brussels Sprouts

Servings8

Cook Time30 Minutes

Ingredients

16oz Brussel Sprouts, cut in half

2 large Sweet Potatoes, peeled and cubed in 1/2”

8oz of thick cut Bacon Strips

1 cup of dried Cranberries

1 cup of Pecans, roughly chopped

1 tsp of Salt

1/2 tsp of Black Pepper

2 tbsp of olive oil

Balsamic Glaze to drizzle

Directions

Place the bacon strips on a sheet pan and cook in the over until nice and crispy (about half an hour at 350F). When done, cut the bacon into small pieces and reserve.
On a separate greased sheet pan, add Brussels Sprouts cut in half, flat side down. Then add cubed sweet potatoes on the side, drizzle olive oil, salt and pepper right on top, and roast at 350F degrees for 30 minutes.
Remove from the oven and add chopped bacon, cranberries and pecans.
Mix well and put it back in the oven for another 10 minutes.
Remove, drizzle balsamic glaze on top and enjoy!

0 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

16oz Brussel Sprouts, cut in half

Bowl & Basket Whole Brussels Sprouts, 16 oz

Add Bowl & Basket Whole Brussels Sprouts, 16 oz to Favorites.Add Bowl & Basket Whole Brussels Sprouts, 16 oz to Favorites.

$3.49$3.49/16oz

2 large Sweet Potatoes, peeled and cubed in 1/2”

Sweet Potato, 1 ct, 0.5 pound

Add Sweet Potato, 1 ct, 0.5 pound to Favorites.Add Sweet Potato, 1 ct, 0.5 pound to Favorites.

$0.75 avg/ea$1.49/lb

8oz of thick cut Bacon Strips

Peter Luger Extra Thick Cut Bacon, 12 oz

Add Peter Luger Extra Thick Cut Bacon, 12 oz to Favorites.Add Peter Luger Extra Thick Cut Bacon, 12 oz to Favorites.

$7.49$0.62/oz

1 cup of dried Cranberries

Bowl & Basket Dried Cranberries, 8 oz

Add Bowl & Basket Dried Cranberries, 8 oz to Favorites.Add Bowl & Basket Dried Cranberries, 8 oz to Favorites.

$2.79$0.35/oz

1 cup of Pecans, roughly chopped

Diamond of California Pecans, 16 oz

Add Diamond of California Pecans, 16 oz to Favorites.Add Diamond of California Pecans, 16 oz to Favorites.

$7.99$0.50/oz

1 tsp of Salt

Maldon Sea Salt Flakes, 8.5 oz

Add Maldon Sea Salt Flakes, 8.5 oz to Favorites.Add Maldon Sea Salt Flakes, 8.5 oz to Favorites.

$6.49$0.76/oz

1/2 tsp of Black Pepper

Cento Ground Black Pepper, 3 oz

Add Cento Ground Black Pepper, 3 oz to Favorites.Add Cento Ground Black Pepper, 3 oz to Favorites.

$4.49$1.20/oz

2 tbsp of olive oil

Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz

Add Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz to Favorites.Add Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz to Favorites.

$9.99$0.59/fl oz

Balsamic Glaze to drizzle

Blaze Balsamic Glaze, 7.25 fl oz

Add Blaze Balsamic Glaze, 7.25 fl oz to Favorites.Add Blaze Balsamic Glaze, 7.25 fl oz to Favorites.

$6.99$0.96/fl oz

Directions

Place the bacon strips on a sheet pan and cook in the over until nice and crispy (about half an hour at 350F). When done, cut the bacon into small pieces and reserve.
On a separate greased sheet pan, add Brussels Sprouts cut in half, flat side down. Then add cubed sweet potatoes on the side, drizzle olive oil, salt and pepper right on top, and roast at 350F degrees for 30 minutes.
Remove from the oven and add chopped bacon, cranberries and pecans.
Mix well and put it back in the oven for another 10 minutes.
Remove, drizzle balsamic glaze on top and enjoy!