I’m sure you all have your Thanksgiving menus finalized by now…but if you’re looking for some inspiration, look no further. These maple bacon brussels sprouts are rich and sweet and salty and earthy and just plain delicious. Not a lot of work, either :). This is good enough to convert that last hold out at your table who still thinks they don’t like brussels sprouts.
Also, I just learned that “brussels” in “brussels sprouts” is pluralized. huh.
Serves 4 as a generous side
1/2 cup pecan halves
1/2 lb bacon
2 lbs fresh brussels sprouts
1 tsp salt
freshly ground black pepper
2 tbs olive oil
3 tbs maple syrup
- Preheat the oven to 350 degrees.
- Cover a baking sheet with heavy duty aluminum foil and lay pecans in a single layer.
- Toast about 10 minutes or until fragrant (watch carefully as they go from perfect to burned in about a nanosecond).
- Remove the pecans and allow to cool.
- Turn the heat up to 400 degrees on the oven.
- Layer the bacon strips side by side on the still-foil-covered baking sheet and put in oven for 15 minutes or until crisp. Meanwhile, shop the pecans roughly.
- “Clean” the brussels sprouts by cutting off any stems, removing damaged outer leaves (if any) and cutting into fourths.
- Pull the bacon out once crisp, leaving the drippings on the foil.
- Gently deposit “cleaned” brussels sprouts on bacon-grease-laden foil. Sprinkle with salt and freshly ground black pepper.
- Toss ‘sprouts in bacon grease, making sure each little baby is fully coated by adding up to 2 tbs of olive oil.
- Slide back into the oven for 20 minutes, tossing once halfway through. Meanwhile, chop the bacon.
- Remove once the brussels sprouts have nice color but aren’t mushy. Drizzle with maple syrup, chopped bacon and chopped pecans and toss once more to mix.
- Serve and Convert.