Caramelized Brussels Sprouts with Cranberries and Bacon

I credit my husband for introducing me to Brussels sprouts, because I don't recall eating them before we got married. I think they are delicious and that they needlessly get a bad rep! How many movies have you seen where a kid refuses to eat his Brussels sprouts? Brussels sprouts are cruciferous vegetables and are closely related to cabbage, broccoli and cauliflower... Vegetables which might not scare you at all. 

This recipe is simple to make and seems elegant. Besides, when you add bacon and cranberries, even your kids will like them:) Recipe from my friend, Paige Smedley.

salt

about 16-20 Brussels sprouts, washed and trimmed

2 slices bacon

1/2 red onion, diced

2 Tablespoons butter, divided (I omitted)

1/2 cup dried cranberries (such as Craisins)

3 Tablespoons red wine vinegar

1 teaspoon brown sugar

Freshly ground black pepper

Fill a large pot with water and bring to a boil over high heat.* Generously salt the water and add the Brussels Sprouts. Simmer until just tender, about 5 minutes. (*I actually steamed them in the microwave since they came in a steamer pack.) Do NOT overcook. Drain well, then slice in half.

Meanwhile, heat a large skillet over medium heat and sauté the bacon until browned and crisp. Remove the bacon to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 1 Tbs. butter, if necessary (I omitted the butter). Sauté until onions are translucent, 2-3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. 

Add the halved sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining Tablespoon of butter (I omitted). Stir in the crumbled bacon. Season with salt and freshly ground black pepper. Transfer to a bowl to serve. Serves 4-6 (3 to 5 full sprouts each).