Not Your Grandmother’s Sprouts

I think I have created a monster.

Scratch that. I have become a monster of the carnivorous variety-maybe a dinosaur would be more appropriate.

I love meat. This is terrible. I have seen the light. The butcher at Rowe Farms now knows me. But it is a delicious problem.

The other night Matt and I had a cooking lesson—meaning I taught him a meal that he can easily impress a date with. I actually allowed him to cook the chicken. It happened. I gave him the reigns. While the whole meal was delicious, it was the side that stood out. The perfect sweet+salty combination in a side vegetable dish. Brussels sprouts and I are best friends. I love em’ when they are roasted and slightly crispy…they can be on my plate any night of the week! Boiled, however, well they can stay far, far, far away! My mum and grandmother would boil them but make a rich cheese sauce to put on top-which was alright but they were still boiled. But the other night they were roasted, then tossed with apple cider, maple syrup and bacon. It was beautiful.


What happens in that pan is truly magical! First you introduce the brussels sprouts to the oven and get them nice and toasty, then you give the bacon a slight tan and crisp it up, next the maple syrup and apple cider hangout out in the pan and then you toss them all together. Then end result looks something like this:

Of course, you could omit the bacon and it would still be yummy, but it’s the salty sweet combination that is killer here. It would be a perfect side dish at Thanksgiving or Christmas dinner but it’s also so easy to throw together during the week. Toss leftovers (if there are any) with some greens, raw walnuts, cracked black pepper, and you’ve got lunch.

Oven Roasted Brussels Sprouts With Maple Bacon Glaze

2 lbs Brussels sprouts
2 slices thick cut bacon
1/3 cup real maple syrup
1/3 cup apple juice or apple cider
2 Tbsp olive oil
kosher salt and fresh ground black pepper to taste

Preheat oven to 400°. Toss sprouts around in oil, salt and black pepper. Roast for 15-18 minutes.

Dice bacon. Cook until crispy. Drain and set aside.

In a saucepan, heat maple syrup and apple juice over medium high heat until bubbly. Reduce to medium heat and cook for four minutes.

Pour sprouts and glaze into a bowl and toss to coat. Add bacon. Serve hot and enjoy.



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