Hometown Recipes: Brussel Sprouts With Maple Syrup And Bacon
By Erin Walgamuth
I realize that there are a lot of people that don’t care for Brussel sprouts. As a matter of fact my family, with the exception of me, did not care for the rather strong tasting vegetable either. That is until a few years ago. My girlfriend Sarah started the whole conversion process. She is a Brit and served the sprouts thinly sliced, sautéed in bacon grease and then finished with white wine, most excellent! My family loved the dish and have been open to new versions ever since.
This recipe will go nicely with just about any main dish. I served it with roasted garlic chicken, yum.
Brussel Sprouts with Maple Syrup and Bacon
You will need
13x9 glass baking dish
11-12” sauté pan
Serves 2 generously
Prep-time 15 minutes
Pre-heat oven to 375 degrees
Cook time is 1 hour
1 pound of Brussel sprouts, rinsed, patted dry in a clean dish towel, stem ends removed, cut in half length-wise
5 tablespoons Maple Syrup
1 pinch of sea salt
¼ cup of water
4 slices of thick cut bacon
*This is a generous amount of bacon, use less if you like.
Place sprouts in the baking dish and toss with 3 tablespoons of maple syrup. Spread the sprouts evenly over the bottom of the baking dish and sprinkle with the salt. Add ¼ cup of water to the baking dish and tip so that there is some water in most parts of the dish. Cover baking dish tightly with foil. Place baking dish in oven and bake for 45 minutes.
Cook the bacon until crisp. Place cooked bacon on clean paper towels to drain and cool. Chop the cold bacon medium-fine and set aside. You will have about 1/3 cup.
After the Brussel sprouts have cooked for 45 minutes remove the foil and drizzle 2 more tablespoons of maple syrup over the sprouts. Gently toss sprouts with a spatula and return to the oven for 15 minutes longer.
Remove sprouts from the oven. At this point you can either sprinkle the cooked bacon over the sprouts in the baking dish and serve, or place the sprouts on two plates and sprinkle the bacon over the sprouts then. Enjoy!
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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