Wednesday, December 29, 2010

Carmelized Brussels Sprouts with Cranberries and Bacon

I was in such a rush to get dinner on the table Christmas Day that I didn't take pictures of any of the food.  Food Blogger FAIL!  But you see...it wasn't my fault.  My cooking partner...misjudged what time he needed to start the meat...and it put us very behind schedule.

I think I know why Martha divorced her husband.  I think they prepared Christmas Dinner together!

Just kidding. 

These Brussels Sprouts are delightful. Fresh, sweet and bacony. Is bacony a word? I love things that are bacony. Bacon could be one of my favorite foods.

Caramelized Brussels Sprouts with Cranberries and Bacon
adapted from Food Network

6 cups water
Salt
2 pounds fresh Brussels sprouts
5 pieces bacon, minced
1 red onion, medium dice
4 tablespoons butter, divided
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 cup fresh or dried cranberries
Freshly ground black pepper

In a large pot, over high heat, bring the water to a boil. Salt the water and add the Brussels sprouts. Cook the sprouts until almost done, about 8 to 10 minutes.

In the meantime, in a saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes.

Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve.