Carla Bushey's Brussels Sprouts Recipe | {{SiteName}} Recipes

Carla Bushey’s Brussels Sprouts

Recipe - ShopRite of Hazlet

Carla Bushey’s Brussels Sprouts

Servings8

Cook Time30 Minutes

Ingredients

16oz Brussel Sprouts, cut in half

2 large Sweet Potatoes, peeled and cubed in 1/2”

8oz of thick cut Bacon Strips

1 cup of dried Cranberries

1 cup of Pecans, roughly chopped

1 tsp of Salt

1/2 tsp of Black Pepper

2 tbsp of olive oil

Balsamic Glaze to drizzle

Directions

Place the bacon strips on a sheet pan and cook in the over until nice and crispy (about half an hour at 350F). When done, cut the bacon into small pieces and reserve.
On a separate greased sheet pan, add Brussels Sprouts cut in half, flat side down. Then add cubed sweet potatoes on the side, drizzle olive oil, salt and pepper right on top, and roast at 350F degrees for 30 minutes.
Remove from the oven and add chopped bacon, cranberries and pecans.
Mix well and put it back in the oven for another 10 minutes.
Remove, drizzle balsamic glaze on top and enjoy!

0 minutes

Prep Time

30 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

16oz Brussel Sprouts, cut in half

Bowl & Basket Whole Brussels Sprouts, 16 oz

On Sale!

Add Bowl & Basket Whole Brussels Sprouts, 16 oz to Favorites.Add Bowl & Basket Whole Brussels Sprouts, 16 oz to Favorites.

$2.99 was $3.49$2.99/16oz

2 large Sweet Potatoes, peeled and cubed in 1/2”

Bowl & Basket Sweet Potatoes, 5 lb

On Sale! Limit 4

Add Bowl & Basket Sweet Potatoes, 5 lb to Favorites.Add Bowl & Basket Sweet Potatoes, 5 lb to Favorites.

$2.99 was $3.99$2.99/5lb

8oz of thick cut Bacon Strips

Bowl & Basket Thick Cut Bacon, 16 oz

On Sale!

Add Bowl & Basket Thick Cut Bacon, 16 oz to Favorites.Add Bowl & Basket Thick Cut Bacon, 16 oz to Favorites.

$3.99 was $5.79$3.99/lb

1 cup of dried Cranberries

Canada Dry Cranberry Ginger Ale, 2 liters

On Sale! Limit 4

Add Canada Dry Cranberry Ginger Ale, 2 liters to Favorites.Add Canada Dry Cranberry Ginger Ale, 2 liters to Favorites.

$1.49 was $2.75$0.02/fl oz

1 cup of Pecans, roughly chopped

Bowl & Basket Halves Pecans, 6 oz

Add Bowl & Basket Halves Pecans, 6 oz to Favorites.Add Bowl & Basket Halves Pecans, 6 oz to Favorites.

$4.79$0.80/oz

1 tsp of Salt

Bowl & Basket Salt, 26 oz

Add Bowl & Basket Salt, 26 oz to Favorites.Add Bowl & Basket Salt, 26 oz to Favorites.

$0.79$0.03/oz

1/2 tsp of Black Pepper

Bowl & Basket Whole Black Peppercorns, 3.5 oz

Add Bowl & Basket Whole Black Peppercorns, 3.5 oz to Favorites.Add Bowl & Basket Whole Black Peppercorns, 3.5 oz to Favorites.

$3.49$1.00/oz

2 tbsp of olive oil

Bowl & Basket Classic Olive Oil, 17 fl oz

Add Bowl & Basket Classic Olive Oil, 17 fl oz to Favorites.Add Bowl & Basket Classic Olive Oil, 17 fl oz to Favorites.

$8.99$0.53/fl oz

Balsamic Glaze to drizzle

Bowl & Basket Glaze with Balsamic Vinegar of Modena & Fig Flavor, 8.5 fl oz

Add Bowl & Basket Glaze with Balsamic Vinegar of Modena & Fig Flavor, 8.5 fl oz to Favorites.Add Bowl & Basket Glaze with Balsamic Vinegar of Modena & Fig Flavor, 8.5 fl oz to Favorites.

$3.99$0.47/fl oz

Directions

Place the bacon strips on a sheet pan and cook in the over until nice and crispy (about half an hour at 350F). When done, cut the bacon into small pieces and reserve.
On a separate greased sheet pan, add Brussels Sprouts cut in half, flat side down. Then add cubed sweet potatoes on the side, drizzle olive oil, salt and pepper right on top, and roast at 350F degrees for 30 minutes.
Remove from the oven and add chopped bacon, cranberries and pecans.
Mix well and put it back in the oven for another 10 minutes.
Remove, drizzle balsamic glaze on top and enjoy!