Hope everyone had a great Thanksgiving!
Here's my favorite dish from the holiday:
4 pounds Brussels Sprouts, cooked
6 slices Bacon, minced
1 Red Onion, diced
4 Tbsp Butter
1/4 cup Red Wine Vinegar
2 Tbsp Brown Sugar
1 cup dried Cranberries
Heat medium saute pan on medium high. Add Bacon and cook until crisp. Remove Bacon and reserve.
Add Red Onion and butter to pan and saute until translucent. Add Red Wine Vinegar and deglaze pan. Add Brown Sugar and cook until mixture has slightly reduced.
Combine Bacon, Red Wine mixture, Brussels Sprouts and Cranberries.
*Adapted from Robert Irvine