Brussels Sprouts with Bacon & Dried Cherries
These Brussels Sprouts with Bacon & Dried Cherries were a top seller at my organic grab & go shop- salty, spicy sweet and addictive.
Ingredients
- 1 pound bacon
- 2 pounds brussels sprouts
- 1.5 Tablespoons olive oil
- ¾ teaspoon mineral salt
- 20 grinds of freshly-cracked black pepper
- 1/2 cup dried cherries
Spicy Maple Orange Sauce:
- juice/zest of 1 large orange
- 1 Tablespoon chile garlic paste or sriracha
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon coconut aminos
- ¼ cup maple syrup
- 2 garlic cloves grated on a microplane
- Sprinkling of mineral salt & black pepper
Instructions
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
- Place the sliced brussels sprouts on the prepared baking sheet and drizzle with the avocado oil, salt, and pepper. Toss until well coated and then spread into a single layer.
- Transfer to the oven to roast until tender and golden, about 15-20 minutes, tossing halfway through.
- Meanwhile, slice the bacon thinly and add to a medium saute pan, over medium low heat. Cook bacon until crisp and browned, stirring often. Transfer bacon with a slotted spoon to a paper towel-lined plate. Set aside.
- While bacon is crisping and brussels are cooking, prepare the sauce. To a small saucepan, add all of the Spicy Maple Orange Sauce ingredients. Bring to a simmer over medium-high heat, stirring often. Let simmer until thickened and reduced by 1/3, about 5-7 minutes. Set aside and stir in dried cherries.
- To assemble, add most of the bacon atop the sheet pan of brussels and pour atop the sauce. Toss with tongs or a spatula and pour in a serving bowl. Finish with reserved bacon and serve immediately.