As a part of my ongoing theme of easy Thanksgiving recipes, today’s post is probably my favorite: maple bacon roasted brussels sprouts. Yeah, I’ve had a bit of a love affair with brussels sprouts the last couple of years. I suppose that in some way it makes up for all the years that I absolutely refused to eat them. Turns out, they just weren’t cooked very well, or actually they were cooked WAAAAAYYYYY beyond well done.
I suppose you could also surmise that I have a thing for cast iron skillet recipes as well. But I really think it’s more about finally finding the “correct way” to cook brussels sprouts. Sure, you can steam those little cabbage doppelgangers, but you really run the danger of overcooking them and turning them into mushy balls of gray yuck. Pan roasting keeps them intact, green and finds the sugar in them (yes, there’s sugar in dem darn leaves) and caramelizes it where those little leaves make contact with that rip roaring hot pan.
I would be leaving something out if I didn’t include the generous usage of bacon in this recipe. While I’m not a member of the ‘everything tastes better with bacon’ club, in this instance…brussels sprouts are definitely improved by the addition of bacon. In the vein of full disclosure, these roasted brussels sprouts also take a little bath in a mixture of maple syrup, cider vinegar and grainy mustard.
When Craig and I first met, I watched him open a bag of frozen brussels sprouts, dump them in a bowl, sort of cook/defrost them in the microwave, then proceed to eat the entire bowl. I was pretty sure I was going to throw up just watching this spectacle. Big win for us both, I only had the dry heaves and he got to torture me by eating that bowl of yuck 12 inches from my nose. That does not happen anymore (for various reasons that we will not speak of).
I know that there are a lot of you that do not like and will not eat brussels sprouts under any conditions, I’m like that with cooked spinach. But I can honestly tell you that I have converted devout sprouts haters with roasted brussels sprouts. I’ve posted a few recipes on here that involve roasting these little greenies. My personal favorites are the cast iron skillet recipes for the sprouts, but you can make roasted brussels sprouts without the cast iron skillet and use your normal baking pan or sheet.
I hope you’re enjoying these easy Thanksgiving recipes posts. I’m enjoying putting them together and hopefully making your dinner prep a little easier.
So it’s time for a little confession….who didn’t like brussels sprouts as a kid, but likes them now? Who still won’t eat them, but might consider it if they were made like this? C’mon…fess up. 😉
It’s funny how disproportionate things can be to one another.
Recipe: Maple Bacon Roasted Brussels Sprouts
- 1 Pound Small Brussels Sprouts (thick ends trimmed)
- 3 Strips Thick Cut Bacon (chopped)
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Apple Cider Vinegar
- 2 Teaspoons Grainy Mustard
- Preheat stove to 500 degrees Farenheit, along with the cast iron skillet.
- Once oven and skillet have pre-heated, remove pan from oven and toss in the chopped bacon pieces. Spread them evenly in the skillet.
- Place back into oven and cook for 10 minutes.
- While the bacon is cooking, mix the maple syrup; vinegar and mustard in a small container and set aside.
- After 10 minutes pull pan from oven and toss in the brussels sprouts. Stir them around so that they get coated in the bacon fat and return pan to oven to cook for 15 minutes.
- Remove pan from oven and pour the maple syrup mixture over bacon and sprouts. Stir to evenly coat everything.
If you aren’t using a cast iron skillet, you can do the same thing with a baking pan/sheet. You’ll want to use a pan with some sides on it so that the bacon fat doesn’t run off.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: USA (General)
Recipe by Pamela Braun.[/print_this]
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