Brussel Sprouts with Bacon & Bourbon

I’m not sure when Brussel Sprouts first made their appearance on our Thanksgiving menu, but they have been a staple for several years.  Personally, they have become one of my favorite vegetables, especially when dining out, and I find their slightly bitter taste is best when balance by a little sweetness, be it with a warm Maple Dijon Vinaigrette as I recently enjoyed them at a local restaurant, or here, with bacon, bourbon, garlic, and for a touch of sweetness and seasonality, dried cranberries.
​

Brussel Sprouts with Bacon and Bourbon
Difficulty – Medium
Yield – 4 to 6 Servings
 
INGREDIENTS
1 lb fresh Brussel sprouts
4 slices thick-cut bacon
1 tbsp unsalted butter
1 clove garlic, minced
2 tbsps bourbon
1 tsp kosher salt
½ tsp black pepper
¼ cup dried cranberries

Prepare the Bacon:
Preheat your oven to 375 degrees.  Place bacon on a foil lined baking tray.  Bake for 15-18 minutes until golden brown.  Remove the cooked bacon from the pan and drain on paper towels, then chop into bite-sized pieces.  Reserve 1 tablespoon bacon fat for sprouts.­­
 
While the bacon is cooking, prep the Brussel sprouts by removing the stems and cutting in half.  If very large, quarter the sprouts.  Bring a medium pot of water to a boil.  Add a healthy pinch of salt to the water, and cook the Brussel sprouts for 3 minutes, then drain and place in a bowl of ice water to stop the cooking.
 
In a large skillet or sauté pan, melt butter with reserved bacon fat.  Add minced garlic and bacon, cook for 1-2 minutes, until fragrant.  Drain the Brussel sprouts, and pat dry with a paper towel, then add them to the pan.  Season the Brussel sprouts with salt and pepper.  Cook them until most of their water has evaporated, then deglaze the pan with bourbon.  Continue to cook for 2-3 more minutes, until the Brussel sprouts are tender, then add the cranberries.