Brussels Sprouts with Bacon and Cranberries

I admit it.  I didn't like Brussels sprouts since early childhood based on the fact that most of my friends didn't like them.  This deep dislike of Brussels sprouts lasted for about 39 years until I finally decided to try one at lunch one day when a coworker brought steamed Brussels sprouts to work one day.

I.    Liked.    Them.

So . . . enter Rachael Ray and her book Rachael Ray 365: No Repeats .

I happened across this recipe for Brussels sprouts with bacon and dried cranberries.  I tried it and fell in love with it!  I mean, bacon makes ANYthing taste great, right?  

The recipe link above has all the ingredients listed for the entire 30-minute meal, so I've sifted through all of that for you so that you can enjoy this scrumptious side dish.  

Ingredients:

• 2 tablespoons vegetable oil (twice around the pan), plus some for shallow frying
• 5 slices bacon, chopped
• 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
• 1 large onion, chopped
• 2 10-ounce boxes frozen Brussels sprouts, defrosted
• 1⁄2 cup dried cranberries
• 3/4 cup chicken stock or broth
• 1⁄2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped

• Directions:
• 
  
• Start the bacon–cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes.
• 
  
• Add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley.

I'll be honest, I don't always use the thyme or parsley leaves if I don't have them on hand, and this dish still ROCKS!  

Enjoy!  :)