Maple Bacon Roasted Brussels SproutsPrint Print Without Images
These sweet, smoky, salty Brussels Sprouts will convert even the most skeptical sprouts eater. This dish does require a bit of attention, so designate the job to a trusted friend while you attend to the turkey!
2 lbs. Brussels Sprouts
4-6 slices Lepp’s Double Smoked Bacon (you can purchase bacon by the slice in our deli department)
2 Tbsp. Maple Syrup
Few grinds black pepper
Farmer’s Dotter Garlic Scape Salt or Maldon Sea Salt for finishing
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Dice bacon and spread out on baking sheet. Roast 8-10 minutes, until brown and crispy, stirring once. Remove bacon pieces to bowl, leaving as many bacon drippings on the sheet as possible.
Meanwhile, cut Brussels Sprouts in half lengthwise, removing outer leaves. Once bacon has been removed from baking sheet, place sprouts on sheet, tossing well to coat in bacon drippings. Drizzle with maple syrup, sprinkle with pepper, and toss to combine. Roast an additional 10-12 minutes, stirring once, until just tender when pierced with tip of knife. Remember, you want to still have some texture! Remove from oven, add cooked bacon pieces and stir to combine.
Place in shallow serving bowl and sprinkle with a crunchy finishing salt like Farmer’s Dotter Garlic Scape Salt or Maldon Sea Salt. Best served immediately.
This recipe is you’re looking at it part of a Thanksgiving Menu Blog post, click the graphic above for the rest of the dishes on the menu!