Brussels Sprouts with Mushrooms & Cranberries

Golden-seared Brussels sprouts with savory mushrooms and crispy bacon, balanced by sweet cranberries—rich, earthy, and comforting, finished with a touch of olive oil and black pepper.

Ingredients

  • Brussels sprouts

  • Bacon (optional but recommended)

  • Mushrooms, sliced

  • Garlic, smashed

  • Black pepper

  • Dried cranberries

  • Cooking oil (avocado oil mixed with clarified butter works great)

  • Extra‑virgin olive oil (for finishing)

  • Salt

Method

Prep the Brussels Sprouts

1. Cut Brussels sprouts in half.

2. Bring salted water to a boil.

3. Blanch them:

• 1 minute → very crunchy

• 2 minutes → crunchy‑soft

• 3 minutes → soft

4. Drain and gently press them dry with a towel.

Cook the Bacon

1. Warm up a pan (no oil yet).

2. Add bacon and cook until golden brown and the fat renders.

3. Remove bacon and set aside, leaving the bacon fat in the pan.

Sauté the Mushrooms

1. Add a little cooking oil if needed.

2. Add mushrooms and sauté until their juice released and a little bit browned

3. Seasoning lightly with salt.

4. Remove mushrooms and set aside.

Sear the Brussels Sprouts

1. Add a bit more cooking oil if the pan is dry.

2. Add the garlic and let it soften briefly.

3. Add Brussels sprouts cut‑side down.

4. Cook on high-medium heat until the cut side is golden brown and caramelized.

5. Sprinkle black pepper and dried cranberries together at this stage.

Combine Everything

1. Add back the mushrooms and bacon.

2. Toss well until everything is heated through and mixed evenly.

3. Taste and adjust seasoning.

Finish

• Transfer to a serving plate.

• Drizzle a little extra‑virgin olive oil on top for aroma and richness.