This recipe is a new family favorite! I got this recipe from my good friend Dave Herrington. When you cook the Brussels Sprouts in the apple juice and add the cranberries and bacon, they take on a whole new flavor. They’re not your every day side dish anymore!
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| Recipes |
1 |
2 |
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4 |
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| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Frozen brussels sprouts |
24 oz. |
48 oz. |
72 oz. |
96 oz. |
120 oz. |
144 oz. |
| On Hand Ingredients | ||||||
| Bacon slices |
6 |
12 |
18 |
24 |
30 |
36 |
| Diced red onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| White grape juice |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Chicken broth |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Dried cranberries |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
Assembly/Freezing Directions:
Freeze packages of brussels sprouts.
Serving Directions:
Cut bacon into small strips/pieces. Cook bacon until crisp in a large skillet over medium heat. When bacon is crispy, add onion to pan and cook until translucent. Add brussels sprouts to the pan and cooku ntil and they are heated through. Add grape juice, chicken broth and dried cranberries. Cook until cranberries are soft. Serve immediately.
Nutritional Info:
Per Serving: 79 Calories; 3g Fat (28.9% calories from fat); 5g Protein; 10g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 134mg Sodium.
Exchanges: 1-1/2 Vegetable; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.One Response to “Brussels Sprouts with Bacon and Cranberries”
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