Preparation Steps

• Begin by prepping your ingredients. Thinly slice the shallot, and cut the thick-cut bacon into bite-sized pieces. If using whole Brussels sprouts, shred them finely with a sharp knife or a food processor.
• Heat a non-stick pan over medium heat. Once warmed, add the sliced almonds, allowing them to toast for about 5-6 minutes. Stir frequently to prevent burning, until they’re golden brown and fragrant.
• In the same pan, add the chopped bacon pieces and cook over medium heat for about 4-5 minutes, stirring occasionally until the fat is rendered.
• Remove the bacon from the pan, leaving the rendered fat. Spoon about 1 teaspoon of this fat into a mixing bowl, adding maple syrup, Dijon mustard, lemon juice, and olive oil. Whisk together until smooth.
• Return the cooked bacon to the pan, add the sliced shallots, and sauté for about 2-3 minutes until shallots soften.
• Add the shredded Brussels sprouts to the pan and stir continuously for about 3-4 minutes until they darken slightly.
• Remove from heat, pour the prepared dressing over the mixture, toss thoroughly, and fold in the toasted almonds and dried cranberries.