Try this dish with Better Than Bouillon® Reduced Sodium or Organic Seasoned Vegetable Base.
Recipe tags: vegetable base, moderate difficulty, side, pork, roast
| 6 slices | bacon, julienned |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 lbs | Brussels sprouts, cleaned and cut in half lengthwise |
| ¼ cup | freshly squeezed lemon juice |
| ¼ cup | freshly squeezed orange juice |
| ½ cup | dried cranberries |
| ½ cup | chopped candied pecans |
| 1 tsp | black pepper |
Preheat the oven to 400°F.
Add the bacon to a large sauté pan and cook over medium high heat until crisp, 5-6 minutes. Remove the bacon to a plate lined with paper towels.
Add the Roasted Garlic Base and Seasoned Vegetable Base to the pan and stir to combine. Add the Brussels sprouts and toss to combine.
Add the Brussels sprouts to a baking sheet and place the pan directly into the oven and roast for 15 minutes. Remove the Brussels sprouts from the oven and add to a large serving bowl. Add the lemon juice, orange juice, cranberries, pecans, pepper, and cooked bacon to the bowl and toss to combine.
Serve immediately.