Roasted Brussels Sprouts with Leeks, Bacon & Cranberries is a perfectly healthy side dish for any holiday spread!
Even if you're not a Brussels sprout fan on any given day, having this dish on a holiday will make you think twice about why you never enjoy these healthy little bites of green goodness more often. Combined with some mild leeks, sweetness from dried cranberries and salty, crispy bacon and your taste-buds will be doing the happy dance!
Two out of three of my children love Brussels sprouts believe it or not so they happily tried this recipe, except for moving aside the leeks. If you've never tried leeks they are a great way to get a mild onion flavor in any dish. Since my children don't like onions either, well, hence the dislike to leeks. But for the rest of us who enjoy more veggies, this recipe will be a sure pleaser for any holiday table.
Fresh cranberries are not cooked in this recipe, just used to provide some pretty contrast to the dark glorious colors of the roasted Brussels and dark dried cranberries. You can certainly eliminate them if you choose.
With all the other heavier side dishes during the holidays, this is one to make! Not only is it figure friendly, it's healthy, tasty and pretty too!
Roasted Brussels Sprout with Leeks, Bacon & Cranberries
Ingredients
- 1 pound Brussels Sprouts ends trimmed, sliced in quarters
- 2 tablespoons extra virgin olive oil divided
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- 6 slices bacon
- 1 small shallot chopped
- 1 garlic clove minced
- 2 small leeks sliced, soaked in pot water, drained
- ½ teaspoon salt
- 2 tablespoons wine vinegar
- ½ cup fresh or dried cranberries optional
- Optional: Garnish with fresh cranberries
Instructions
- Preheat oven to 400 degrees.
- In a large bowl toss Brussels with olive oil, garlic salt and pepper.
- Line a baking sheet with aluminum foil and lay Brussels onto pan.
- Roast 20-25 minutes or until tender.
- In a large skillet cook bacon until crisp. Remove to a paper towel lined dish. Once cooled crumble into pieces.
- In same skillet cook shallot, garlic and leeks until tender.
- Turn of heat, season leeks with salt.
- Add vinegar and dried cranberries to leeks.
- Transfer Brussels and leeks to a serving dish. Toss well to combine.
- Sprinkle with chopped bacon and garnish with fresh cranberries if desired.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Ellen Hamilton
I loved this recipe!
Ellen