In my house Thanksgiving is all about family and food. And as I’ve mentioned before, Zelda has really taken a liking to helping me out whenever I’m in the kitchen. She has become a master stirrer, taster and sprinkler. With her willingness to still eat vegetables without bribery (I’m sure my days are numbered) I wanted to think of a creative way to work veggies into our spread this year, and viola! Cranberry and bacon Brussels sprouts were born. What are your go-to Thanksgiving side dishes?

Photo Credit & Food Styling: Leah Nolan

SUPPLIES

Leaf Confetti // Blush Plates // Gold Flatware // Mint Bowls

Cranberry and Bacon Brussels Sprouts
  • Prep time: 20min
  • Cook time: 20min
  • Total time: 40min
  • Serves: 4

I wanted to think of a creative way to work veggies into our spread this year, and viola! Cranberry and bacon Brussels sprouts were born.

ingredients
  • 2-3 Cups Brussels Sprouts, Halved
  • ½ -1 Cup Cranberries
  • 4-5 Strips Bacon, Cooked & Diced
  • Salt & Pepper
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Minced Garlic
instructions
  1. Heat the olive oil in a skillet over medium heat. Add the cut and halved Brussels sprouts and brush with more olive oil and add the minced garlic; sprinkle with salt and pepper and cook for 10-12 minutes, flipping the Brussels spouts occasionally and adding more olive oil as needed.
  2. Once the sprouts have been in the skillet for 10-12 minutes add the cranberries and place a lid over the skillet. Allow them to cook for 2-4 minutes; checking them every so often, you don't want them to burst. Once cooked, place the cranberries and Brussels sprouts in a bowl and toss with the cooked and diced bacon.
  3. Serve to your family!
notes

Author: Glitter and Bubbles