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Roasted Brussel Sprouts with Bacon & Dried Cranberries

This is a side dish I make every year for Thanksgiving and Christmas. It takes Brussel Sprouts to the next level and you would never EVER think you are eating something that is low calorie! By choosing more macro friendly ingredients, you can make this indulgent side dish fit in your diet with no problem!
Yields 6 Servings
Macros for 1 Serving: 143 grams: p5/f7/c16
1lb Brussel Sprouts
1 bag of Shaved Brussel Sprouts (optional – can find at Trader Joes)
4 Slices of Bacon (Trader Joes Uncured Bacon)
40g Dried Cranberries
1 TBSP Balsamic Glaze (pre-bought or you can make your own, recipe below)
Walden Farms Maple Syrup (or Sugar Free Maple Syrup)
Pre-heat oven to 450. Line a baking sheet with aluminum foil and spray with cooking spray.
Cut ends off of whole Brussel sprouts and cut length wise saving the leaves that fall off.  Pour your Brussel sprouts onto your baking sheet, spray with cooking spray & season with salt.  Flipping the Brussel sprouts so they are all cut side is down & roast for 20-30 minutes (cooking time will depend on the size so test with a fork at 20 min).
While Brussel sprouts are in the oven, cook 4 slices of bacon on medium heat and break apart into little chunks.  Pour out some of the bacon grease leaving about 1 tablespoon in your pan.  Cook shaved Brussels in your pan on medium heat with the bacon grease for 5 minutes or until golden brown. Add dried cranberries, bacon crumbles and whole Brussel sprouts.  Turn off heat and stir to incorporate all ingredients.
Pour the Brussel Sprout leaves onto a lined baking sheet, spray with cooking spray and season with salt.  Bake at 450 for 5-7 minutes or until golden brown. Stay close to the oven and keep an eye on the leaves because they will burn!
Transfer Brussel Sprouts into a large bowl and top with crispy leaves. Drizzle the top with balsamic glaze. Warm up about a 1/2 cup of maple syrup and drizzle some over the top. Reserve the remaining syrup (and balsamic glaze) so you can serve it with the Brussel Sprouts and your guests can top their Brussels with more syrup and glaze.
Homemade Balsamic Glaze:
2 cups balsamic vinegar
1/2 cup brown sugar
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.


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