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Bacon-Cranberry Brussels Sprout Slaw

Danielle Padula
Danielle Padula

When Food Schmooze® listener Danielle Padula sent us this one, we started drooling over the ingredients. Crispy bacon, almonds, dried cranberries, orange zest…and it’s all done on the stove-top. Faith’s sister, Sally, just laughs because Faith insists she’s also bringing this to family Thanksgiving. (That would bring her total to 17 dishes.)

(Food Schmooze® listener Danielle Padula, is a home cook, food writer and staffer in the test kitchen at Fine Cooking magazine.)

Bacon-Cranberry Brussels Sprout Slaw
Votes: 6
Rating: 4.17
You:
Rate this recipe!
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Recipe from Danielle Padula
Bacon-Cranberry Brussels Sprout Slaw
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Print Recipe
Recipe from Danielle Padula
Ingredients
  • 3 ounces bacon (about 4 strips)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon cranberry sauce whatever you have on hand for the turkey will work
  • 1 teaspoon honey
  • 1 tablespoon orange zest from 1 medium orange
  • 1 teaspoon rosemary finely chopped
  • kosher salt
  • black pepper freshly ground
  • 1 pound Brussels sprouts trimmed and shredded using a food processor attachment or a knife
  • 1/3 cup cranberries dried
  • 1/4 cup almonds chopped
Servings:
Instructions
  1. In a 12-inch skillet, heat bacon on medium heat, browning both sides until crisp. In the meantime, combine the vinegar, cranberry sauce, honey, zest, rosemary, 1/8 tsp. of salt, and 1/8 tsp. of pepper in a small bowl and whisk until emulsified.
  2. Transfer bacon to a napkin-lined plate to drain and add the Brussels sprouts to the residual bacon fat, stirring with a wooden spoon to quickly soften, about 1 minute.
  3. Add the liquid mixture, cranberries, and almonds to the pan, and stir to combine. Cover, stirring occasionally, until parts of the sprouts are lightly browned and almonds are fragrant, about 5 minutes. Season with salt and pepper to taste, and serve immediately.

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