- Prep time
- 20 minutes PT20M
- Cook time
- 15 minutes PT15M
- 6–8 servings
Take basic Brussels sprouts over the top with a generous helping of savory bacon, dry sherry, caramelized pearl onions and sweet dried cranberries.
- 3 pounds Brussels sprouts
- 2 bags (10 ounces each) yellow pearl onions
- ½ pound bacon, large diced
- 1 cup dry sherry
- 1 cup dried cranberries
- Salt and black pepper, to taste
Trim the stems of the Brussels sprouts, remove any outer leaves and split in half, then set aside.
Bring a small pot of water to a boil. Blanch the pearl onions for 5–10 seconds then remove to a tray. Use a paring knife to trim off the root ends and then squeeze off the outer peel.
Place a sauté pan over medium heat. Add the bacon and pearl onions and cook 8–10 minutes, stirring regularly. The onions will caramelize as the bacon renders. Remove the onions and bacon from the pan, leaving any rendered fat in the pan.
Place the Brussels sprouts cut-side down in the pan and let brown, about 2 minutes. Toss the Brussels sprouts in the pan, then deglaze with sherry. Bring to a boil and add the bacon and onions. Reduce liquid by about half, then add the cranberries and season with salt and pepper.