Brussels Sprouts with Cranberries

Preheat oven to 350 degrees F. This recipe serves 6-8 a side serving of vegetables.

I came up with this recipe in Dec 2010 by using my new Food Network iPhone application and searching for "brussels sprouts". I read a bunch of recipes and then made this based on what I thought sounded good. The first time I made it, I put 6 oz of cranberries in it and that was too much. So this version has less cranberries. (Alton Brown had the recipe with the cranberries and I like this part very much.)

What I like is the contrasts here. The sprouts are chewy and almost bitter. The bacon, capers and anchovy are salty. The cranberries are tart and sweet and melt in your mouth soft. The contrasting green and red colors work well, especially for a Christmas party. (Use red bell pepper to accentuate this.)

For this recipe, I will list the ingredients and then, in the paragraph below that, tell what to do with them.

• 1 1/2 lbs fresh brussels sprouts (weight without the stem). 

Prepare these by removing any yellow leaves, cutting of the stems (and the scabbed over place where the stem used to be), halving any of the larger sprouts, picking out any loose leaves and setting aside. If you do this ahead of time, toss with a bit of olive oil to keep them fresh.

• 4 slices thick cut smoked bacon

fry in a skillet until crisp but not burned. remove the bacon and set aside to drain.

• 1 tsp anchovie fillet
• 1 large shallot, sliced lengthways, remove the root part
• 1/2 bell pepper, remove seeds, veins and stem, slice into 3/16 inch strips (3 mm) lengthwise. You can use green or red or a mixture.

Saute these three items in the bacon fat until shallots are translucent. Anchovies will disintegrate completely but smell wonderful. Remove from pan, preserving oil, and set aside in a dish or plate. (Do not drain.)

• 3 Tbsp butter or oil. (Olive oil is good. Some more bacon fat works well, too.)
• Prepared brussels sprouts (see above about removing stems, etc.)

Add the additional oil to the skillet and bring to temperature over med-high heat. Add sprouts and stir occasionally until they are browned on all sides (or most sides). Do not cook too long. The center of the sprouts will still be raw. They will still feel firm when squeezed.

• 3 Tbsp capers, drained
• 2 oz dried cranberries (I estimated based on having a 6 oz package)
• Prepared shallot, bell pepper mixture
• Salt as needed to taste right.

Add to skillet and stir well. Spread mixture in a baking dish. Crumble the crispy bacon on top.

Bake 15 min at 350 F in oven.

• 2 oz dried cranberries (2 more ounces)

Remove from heat. Sprinkle the cranberries over the top as garnish. Serve hot.