Balsamic Brussels Sprouts with Cranberries and Almonds
I wanted to share one of my favorite Thanksgiving sides! Confession, I tend to enjoy this as an entree 😇 Because, bacon! I love the savory”ness” of the Brussels Sprouts and natural sweetness of the dried cranberries together. It’s just as delicious without the Almonds if you are in elimination phase of AIP!
•6 cups organic Brussels Sprouts, sliced
•2 tbsp cooking fat, melted
•1 tbsp Balsamic vinegar
•1 tbsp raw honey
•1/2 tsp sea salt
•1/2 tsp garlic powder
•2 strips Uncured Bacon, diced
In a large bowl, pour the melted cooking fat over the Brussels Sprouts.
Add the seasonings and stir to coat evenly.
In a small pot, combine the vinegar and honey and warm until well combined.
Pour over the Brussels Sprouts and toss.
Spread the sprouts across a large baking sheet.
Top the sprouts with the bacon pieces.
Bake at 350 degrees until sprouts are tender and roasted.
Remove from oven and stir in cranberries and almonds.