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Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serving Size: 4
  • 4 slices Hatfield® Thick Cut Bacon
  • 1 cup Brussels sprouts
  • ¼ cup almonds, slivered
  • ¼ cup dried cranberries
  • 1 Tbsp shallots, chopped
  • ¼ cup red wine vinegar or white balsamic vinegar
  • 1 Tbsp honey or agave nectar
  • 1 Tbsp Dijon mustard or whole grain mustard
  • 1 red apple, chopped
*This is a gluten-free recipe
  • Cook bacon in a large skillet over medium heat until crisp. Remove and place on a paper towel to drain. Reserve 3 Tbsp of bacon grease for dressing.
  • Slice Brussels sprouts thinly. Add to large bowl with almonds and bacon, then set aside.
  • With the reserved bacon grease, over medium heat, sauté shallots until tender, approximately 2 minutes.
  • Remove pan from heat and whisk in vinegar, honey, mustard, salt, and pepper.
  • Return pan to heat and whisk until dressing is combined.
  • Pour dressing over Brussels sprouts mixture, then toss well to coat. Add more salt and pepper if necessary.
  • Add chopped apple and toss again.