Recipe by stefychefy
"Who knew Brussels sprouts could ever taste this good! Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process."
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Brussels sprouts, trimmed
extra-virgin olive oil
pure maple syrup
bacon, cut into 1/2-inch pieces
freshly ground black pepper
My brussels hating husband has requested these again and I did not even have bacon! Soak sprouts in salted water for 1/2 hour first. And line the pan with foil. Possible cut down on the oil too if bacon is fatty.
We love brussel sprouts but I had some issues with this recipe. First of all the 40 minutes at 400 degrees is WAY to long. You end up burning the syrup. Next time I will half them and they should be done in about 15 minutes (the minimum time I think you need for the bacon to cook) I took mine out way before the 40 minutes and they where whole and they were cooked through to tender. I would also just put the olive oil to coat maybe several tablespoons 1/4 of a cup is a lot especially with the bacon rendering out fat. Make sure you line your pan with foil or you will need a jack knife to clean your pan. I would be willing to try this again with these modifications.
First of all, I am a B sprout lover! 2nd, it was Way too hot in the kitchen to roast this so I nuked the whole thing and it was Very tasty! Can't wait to try this again when it cools down. Thank you for sharing Stefychefy!
I have made this a handful of times and it's always been a big hit. I do make a few adjustments though; first I pre-cook the bacon until it's about half done, I don't like mushy sprouts and that's what you get in order for the bacon to crisp up. Next I pour the bacon, any grease from the pre-cooking, the syrup, sprouts and s&p in a bowl and mix it all up, then I add just enough olive oil to coat usually only a couple of tablespoons is needed. I definitely line my baking sheet with foil because the syrup really gets sticky and I cook at 400 for only about 20 minutes. These small adjustments make it perfect every single time.
Amazing. I never had brussel sprouts before, heard to many horror stories of how bad they tasted. I knew I could find a good recipe here, and boy was i right. These were awesome. They are now a regular on my side dish rotation. The only change I made was that I used half olive oil and half Hazelnut oil. MMMMmmmmmmmmm.
Made this recipe tonight for dinner. First time I have ever made Brussels Sprouts, second time I have ever eaten them. Recipe was easy and turned out very well. I mixed the oil, maple syrup, salt and pepper before tossing the brussels sprouts. The rest of my dinner wasn't done in time and the out leaves burned, so make sure you don't over cook them! My mother-in-law (not a big fan of brussels sprouts) even liked them.
Trimmed off bottoms and cut sprouts in half lengthwise. Tossed all ingredients together in bowl (loosely measured ingredients) to coat, then spread out in stoneware baking dish. Baked till sprouts were browned all over and tender, and bacon crisp. Teenage kids loved it. Not a drop leftover.
Made this several times, including Thanksgiving. When doing a big batch, I had problems getting the bacon crispy, but flavor is always great.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Roasted Brussels Sprouts with Bacon
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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