This is a decadent recipe, with the combination of savory and sweet, and a great dish for a holiday or special occasion. Good quality thick-cut crispy bacon and pure maple syrup paired with fresh Brussels makes this recipe fantastic, even if you’re not a fan of the sprouts. Brussels sprouts have a bad reputation, because if you overcook them, your kitchen can smell like sulfur. Cook the sprouts until slightly underdone, they will still be green, a bit crunchy and slightly sweet. Super nutritious and packed with vitamins K and C, you might want to give Brussels sprouts a try. They are delicious whether they’re oven-roasted, pan-roasted or steamed.
- 4 cups Brussels sprouts trim discolored outer leaves
- 6 strips good quality bacon
- 3 tablespoons extra-vigin olive oil
- 2 tablespoons pure maple syrup
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Rinse the Brussels sprouts under cold water and use a dry cloth or paper towel to dry. Cut each sprout into quarters.
- Cut the bacon strips into 3/4-inch strips. In a medium sauté pan, cook the bacon over medium heat until crisp. Remove the bacon strips from the pan and place on paper towels. Reserve the bacon fat in the pan and add the olive oil. Once the oil is hot, add the Brussels sprouts and stir frequently. Sauté until the sprouts begin to brown. Add the bacon back to the pan with the sprouts and add the maple syrup. Heat until the maple syrup thickens, and the Brussels sprouts are browned and caramelized. Season with the salt and pepper.
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