I didn’t become a fan of Brussels sprouts until a few years ago. There is a seafood restaurant in Roswell, Georgia that Jared and I started going to every Valentine’s Day and I would get a lobster roll which came with a side. Our first time there, our server recommended the shaved Brussels and I have been hooked ever since. For me, they are much more enjoyable when doused in olive oil and roasted to a crisp and I think that is what sold me on them.
Those Brussels inspired this recipe for Maple Bacon Brussels Sprouts! The sweet maple notes give this recipe an autumnal spirit which makes them a delicious side dish for cozy, fall nights and Thanksgiving spreads. Not to mention, Brussels sprouts are in peak season September through February!
The sweet maple syrup paired with the savory and salty bacon make for a winning combination in my book and this recipe uses very simple and minimal ingredients that make quite an impact on your taste buds.
If you are new to Brussels sprouts and how to prepare them, no worries! Most grocery stores have pre-shaved Brussels so you don’t have to cut/shave them yourself. I prefer to purchase them whole and will cut the butts off, then shave them on a mandoline slicer, leaving some chunks. Either method works!
Let’s dive in..
- 1 ½ lbs. Brussels Sprouts
- 2 tbsp Olive Oil
- 2 tbsp Pure Maple Syrup
- ¾ cup Bacon, cooked and crumbled
- 1 tsp Salt
- ½ tsp Black Pepper
- Preheat oven to 400 F.
- Cut butts off of rinsed brussels sprouts. Then using a mandoline slicer, shave brussels sprouts and place in a large mixing bowl.
- Stir in olive oil and maple syrup until well coated. Then mix in crumbled bacon.
- Spread brussels sprout mixture across large baking sheet. Cook in oven for 25-30 minutes or until desired crispiness.
- Serve warm and enjoy!
What is your favorite in season produce during the fall?