roasted bacon maple brussel sprouts


i found shredded brussel sprouts at the store randomly, so i had to grab some!  i’m polish & irish (and a few other things) so anything cabbage related, i’m all about.  brussel sprouts have become more popular over the last few years & i am happy to see this happening because they are truly an open canvas for any cuisine.

i’m going to give you the recipe for basic roasted brussel sprouts, my shredded bacon maple brussel sprouts & some other easy preparations.  they are typical for the fall & winter seasons but they really can be enjoyed all year long.

basic roasted brussel sprouts
makes 8 side servings

2 lbs brussel sprouts, cleaned with most of stem piece & gross leaves removed
2 tablespoons olive oil
2 cloves garlic, finely minced
salt & pepper to taste

. preheat oven to 375 degrees (use convection if your oven has the option)
. cut brussel sprouts in half length wise
. place brussel sprouts, olive oil & garlic into bowl
. mix until sprouts are well coated, add addition oil if needed
. spread sprouts onto foil lined baking sheet, don’t crowd
.  roast in oven for 15-20 minutes, stirring sprouts every 5 minutes until you get that nice golden color
. salt & pepper to taste

roasted bacon maple brussel sprouts

1 2 lb box shredded brussel sprouts
8 slices center cut bacon, cook & crumbled with fat/dripped reserved
2 cloves garlic, finely minced
3 shallots, chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
1-2 tablespoons REAL maple syrup
salt & pepper to taste

. in large sauce pan over medium-high heat, heat butter, olive oil & bacon
.  add garlic & onion, saute for about 5 minutes
. add brussel sprouts & mix with onion garlic mixture
. saute for 5- 10 minutes depending on how crispy or tender you like your sprouts
. add bacon & maple syrup
. mix to coat, salt & pepper to taste (i like a little extra cracked pepper for this)

other recipe ideas
add to basic roasted brussel sprout recipe after they are taken out of the oven

honey sriracha
2 tablespoons honey
1-2 tablespoons tamari
1 tablespoon siracha (or more if you love the heat)
drizzle of toasted sesame oil

balsamic parmesan (courtesy of my brother)
add 1 extra garlic clove to cooking process
1/4 -1/3 cup shredded parmesan
2 tablespoons balsamic glaze

cranberry pecan with shallot orange dressing
1/2 cup crasins, chopped
2/3 cup pecans, chopped
2 shallots, finely chopped
1 tablespoon orange zest
1 tablespoon honey
2 tablespoons garlic rice vinegar
1 tablespoon dijon  mustard

. combine all ingredients until WELL blended
. toss sprouts, crasins & pecans with dressing
.  re season with salt & pepper if needed

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