Bacon Cranberry Brussel Sprouts - Emily Bryant

2 tbsp vegetable oil
5 slices bacon, chopped
1 large onion, chopped
1 tbsp fresh thyme leaves, chopped
salt and freshly ground pepper
2 10-oz boxes brussel sprouts, defrosted (or fresh cooked a little longer)
1/2 c dried cranberries
3/4 c chicken stock or broth
1/2 c fresh flat parsley leaves, chopped

Preheat a nonstick skillet over med high heat with the oil. Add bacon and cook until crispy (2-3 min). Add onions and thyme, season with salt and pepper and cook for 3-4 more minutes. Add the brussel sprouts to the bacon and onions, toss and stir to combine. Add the cranberries and chicken stock to the pan and continue to cook for 3-4 minutes or until brussel sprouts are heated through and the cranberries have plumped. Finish with the chopped parsley.