This Paleo Brussel Sprouts with Cranberries, Bacon & Caramelized Onions recipe is mixed with walnuts, roasted, and is perfect for Thanksgiving. It just has that tone. I was waffling the other night about what to make and for some reason, this is what came to mind. The sherry is not necessary, but it brightens up the onions a little, giving them a sweet note that I think is nice with the earthy brussel sprouts. I put 2-4 on the servings because Angel and I ate the whole pound in one sitting…I know, we had a piggy moment!
So my car is officially dead. I went to the car to go home after work on Monday and it wouldn’t start. Then Angel came and jumped it, but it didn’t work and he had to push it with his car into a parking lot. I’ve never really had any other car than that, so its odd not to have it anymore. We ordered a really nice Honda Accord Crosstour that should be here tomorrow, so I’m hoping it is as nice as it looks and we can buy it off the lot. I’ll miss my little Mazda, but it is well past time. At least I can say that I got my use out of her – 10+ years! Good little Mazda, you will be missed.
Recipe: Paleo Brussel Sprouts with Cranberries, Bacon & Caramelized Onions
- 1 lb Brussel Sprouts
- ¼ cup dried Cranberries
- 3 strips Applewood Smoked Bacon
- 2 Tbsp Olive Oil
- ½ Yellow Onion
- ¼ cup raw Walnuts
- ¼ tsp Coarse Sea Salt
- ¼ tsp Black Pepper
- Optional: ½ tsp Sherry Wine
- Preheat the oven to 400 degrees Fahrenheit.
- First, you will want to trim the sprouts. Cut off any yellow parts of the stalk and pull off any leaves that look undesirable. Then cut the sprouts in half lengthwise through the stalk.
- Next, toss the sprout halves in the olive oil, sea salt and fresh cracked black pepper. Here’s the interpretive part: We like to use a grill pan – not only because it makes these beautiful grill marks without the hassle of grilling, but also, because of the raised grates, air can easily flow around the veggies, allowing them to get nice and evenly cooked, without getting soggy!
- Whether you use a grill pan or a baking sheet, we would recommend that you put them cut side down, so that the leaves can get a little crispy.
- Bake for 20-25 minutes. We do not even turn ours.
- While the sprouts are in the oven, dice and cook the bacon over medium-high (~6) heat until crispy. Then remove the bacon bits from the oil and keep the oil on the burner. Slice the onions and add them to the bacon grease. Season them with sea salt and black pepper (and add the sherry wine if you are using it) and cook, stirring, until the onions are a golden brown. Then add the cranberries to the pan for about a minute, stirring.
- When the sprouts are ready, they should be soft to a fork, but not soggy (think al dente). Transfer them to a bowl and toss them with the bacon and onion mixture.
- This recipe can be made Vegan if you omit the bacon and substitute with 1 tablespoon olive oil.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Serve along side our Paleo Grilled Chicken or Paleo Rib Eye Steak!