Roasted Brussels Sprouts With Bacon & Balsamic-Cranberry Glaze

1. 1

   Place an empty sheet pan on the bottom rack of oven. Heat to 450u00b0F.

2. 2

   In a large bowl, toss the Brussels sprouts (and any loose, unblemished leaves) with olive oil, 1 1/2 teaspoons salt, Aleppo pepper, shallot, and bacon (making sure to separate the cubes of bacon for better crisping).

3. 3

   Carefully remove the heated sheet pan from oven. Add the Brussels sprouts mixture, using tongs to arrange the sprouts cut-side down. (Alternatively, toss the Brussels sprouts on a parchment-lined cookie sheet, arrange them cut-side down, and transfer the parchment from the cookie sheet to the heated sheet pan.) Roast until softened and deeply browned, about 20 to 25 minutes. (Check the sprouts halfway through roasting; if they're already deeply browned on the bottom, stir a few times and return to oven.)

4. 4

   Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer and reduce by half (note: this only takes 2 to 3 minutes, so don't walk away!). Add cranberry sauce and butter, lower heat, and cook another 30 seconds to a minute (stirring constantly) until butter and cranberry sauce are well integrated; break up any whole cranberries with the back of your spoon.

5. 5

   Pour the glaze over the Brussels sprouts on the sheet pan and toss well. Return the pan to the oven for another minute or two to set the glaze. Serve warm.

* Per serving · 4 servings · Values may vary.

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