Brussels sprouts. A food with a seriously bad reputation. Well, I’m here to turn that around and hopefully convince you to give these highly nutritious little guys a try.
Here’s the thing, if you’ve only had boiled Brussels sprouts, you’re justified in being a little gun shy. Boiled Brussels sprouts are not delicious. Matter of fact, they make me gag. Truth.
But roll them around in a little olive oil, kosher salt, and black pepper and roast them for awhile and now you’re talking a different story. A delicious story that begs to be told.
And then we take it a step further. We cook up some thick slab bacon. Bacon has a way of making everything taste that much better. Don’t you think?
After the bacon is done cooking and the fat has been drained off, we add some maple syrup and apple juice to the pan. Yup. Now we are really cooking.
After just a few minutes the mixture reduces down and thickens up. Can you see where we are going with this yet? It’s a happy journey.
The sprouts go from the oven into the pan of maple-apple goodness.
A sprinkle of that thick slab crunchy bacon is the crowning touch. The lowly sprout transformed into a glorious king of veggies. Sweet smoky sticky, yeah these are not your Mama’s sprouts y’all. It’s a new day.
Oven Roasted Brussels Sprouts With Maple Bacon Glaze
2 lbs Brussels sprouts
2 slices thick cut bacon
1/3 cup real maple syrup
1/3 cup apple juice or apple cider
2 Tbsp olive oil
kosher salt and fresh ground black pepper to taste
Preheat oven to 400°. Toss sprouts around in oil, salt and black pepper. Roast for 15-18 minutes.
Dice bacon. Cook until crispy. Drain and set aside.
In a saucepan, heat maple syrup and apple juice over medium high heat until bubbly. Reduce to medium heat and cook for four minutes.
Pour sprouts and glaze into a bowl and toss to coat. Add bacon. Serve piping hot. Enjoy!