Maple Bacon Sriracha Brussels Sprouts
Well that’s a mouthful. But at least it’s a tasty mouthful. Brussels sprouts sometimes get a bad rep. That’s because they are usually boiled or steamed. Listen, that’s no way to treat your Brussels sprouts, you hear me?!?
Treat your Brussels sprouts correctly and you will be in for a treat you never knew you would enjoy. Yeah, I know, I’m a dietitian and supposed to tell you to eat healthy. Listen up. As a young-in I hated veggies, and now that I know how to cook them to my liking, I could eat them every dang day (and do).
Do yourself a favor and try the recipe below. If you hate it, well, at least I tried…
Did you know?
Back when I worked as a Clinical Dietitian in the hospital, we had a whole debate about how these vegetables were spelled. No joke. Well, fun fact, they are spelled with a proper Brussels and a not-so-proper sprouts to form Brussels sprouts.
Why, you ask?
The vegetable is thought to have originated from Brussels, Belgium and thus where it received it’s name. There is still a debate on whether you need to captilize it or not, now that the vegetable is common place and not just native to Brussels. One will never know I suppose. So, I’m going to keep things proper (for once) and continue on with my Brussels Sprouts.
Brussels Sprout Magic
I love Brussels sprouts, maple syrup, bacon, and yes, even Sriracha. They are all so tasty on their own, well at least the maple syrup & bacon. So, why not combo all the loves of my food life in one dish? Bam! Magic.
Partners in Crime
Feeling Hot, Hot, Hot!
I’m one to put hot sauce on everything. Literally, E.V.E.R.Y.T.H.I.N.G. I want to be sweating when I eat, even in the heat of summer, call me Italian, but it’s true. I restrained myself on this recipe, and you will only get a touch of heat, not enough to burn your tongue or make you sweat.
The maple syrup helps to cut back the heat with a touch of sweetness. I was introduced to The Maple Guild brand of maple syrup at Expo East and have been waiting for just the right recipe to use it. I love how smooth the flavor is, you get the right amount of sweet with a maple-y undertone. Do I sound like I know what I’m talking about yet?
Doubtful.
Thanksgiving For All
Any who, the sweet and spicy combo is a delectable touch to crispy Brussels sprouts. It’ll {hopefully} get even the pickiest of eaters to try them out. Vegetables on Thanksgiving? You bet ya!
Spice up your Thanksgiving side dish (or every day side dish) with these Brussels sprouts and you will be wondering why you didn’t triple the recipe, jokes on you.
Pro tip: if you have some smaller Brussels sprouts, leave them whole, that way they all cook more evenly. If you only have small Brussels sprouts, you may need to reduce the cook time, have at it!
Ingredients
- 1 Tbsp olive oil
- 2 lbs Brussels sprouts, ends trimmed, sliced in half lengthwise
- 4 cloves garlic, minced
- 4 slices of bacon, chopped in 1/2 inch pieces (~ 1/4 lb)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp maple syrup
- 1 Tbsp Sriracha
Instructions
- Preheat oven to 400°F
- Line a large baking sheet with parchment paper, set aside
- In a large bowl, mix Brussels sprouts with olive oil, garlic, bacon, salt & pepper, toss to coat evenly
- Spread Brussels sprouts in one layer on lined baking sheet and place in oven for 25-30 minutes or until lightly browned, turning once
- Meanwhile, in a small bowl, whisk together maple syrup & Sriracha, set aside
- After 25-30 minutes, remove sprouts from oven, turn oven up to 425°F, toss sprouts in maple syrup-sriracha combo and place back in oven for 5-7 minutes or until golden and crispy
xoxo,
Sassy
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