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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 400 °F.
Step 2
Slice all Brussels sprouts in half.
Step 3
In a medium bowl, toss together halved Brussels sprouts, 2 Tablespoons of extra-virgin olive oil, and kosher salt until well coated.
Step 4
Arrange Brussels Sprouts cut side down on a rimmed baking sheet.
Step 5
Roast in the 400 °F for about 25 minutes. During the last 5-10 minutes of roasting, flip them over for even caramelizing. The cut cut sides should be partially charred but not blackened.
Step 6
Line a separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 °F for about 20 minutes or until the bacon is done. You ca do it at the same time as roasting the Brussels sprouts.
Step 7
Drain the bacon of fat and slice the bacon into small bites.
Step 8
Line a baking sheet with parchment paper. Add pecans in one layer.
Step 9
Toast the pecans for about 5 minutes in a 350 °F oven until they're golden.
Step 10
To rehydrate the cranberries, briefly soak them in hot water by bringing a small pot of water to a boil.
Step 11
Add the dried cranberries to a medium bowl and pour hot water over the cranberries and soak them for about 10 minutes. Drain.
Step 12
In a large bowl, combine the roasted Brussels sprouts, chopped cooked bacon, toasted pecans, and the soaked dried cranberries.
Step 13
Toss everything together. If desired, add an additional 1 Tablespoon of extra-virgin olive oil to the salad and mix.
Step 14
Drizzle with 3 to 4 Tablespoons of your favorite balsamic glaze. (see notes for how to make your own)
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