Roasted Brussels Sprouts

2 pounds fresh baby Brussels sprouts
2 tablespoons olive oil
2-3 slices turkey bacon, chopped small
Salt and pepper
3 tablespoons sliced almonds
1 tablespoon butter
2 tablespoons olive oil
3 cloves garlic
3 tablespoons dried cranberries

Heat oven to 400° F. Heat iron skillet with olive oil on stove top. Slice sprouts in half and place face down in the skillet until browned (2-3 minutes). Lightly dash with salt and pepper.

Place browned sprouts and bacon in lightly oiled 9×13 pan in oven for 15 minutes.

Melt butter and remaining olive oil on the stove top and stir in garlic and cranberries. Cook for about 1 minute.

Add almonds and cranberry mixture to pan of Brussels sprouts and return to over for 10 more minutes, until crispy. For the less adventurous, substitute 1 lb. of broccoli for half of the Brussels sprouts.