These Maple Bacon Roasted Brussels Sprouts are sweet, smoky, and spicy. They are the perfect winter or holiday side dish!
Oh hi everyone, and Happy November! October flew by far too quickly in my opinion, and I am not quite ready to welcome winter with open arms. Although Mr. Briar assured me that I still have at least a month of fall, it sure is looking like early winter out there. However there is one thing that I do love about this time of year, and that is the holidays. I love any and all holidays, but Thanksgiving and Christmas are always my favorite. I love everything from the decor to the parties, and most importantly, the food. Not just the food, but the gathering of family and friends to cook and eat together. The last few years Mr. Briar and I have been more solitary for various reasons, but we hope that this year we will be able to share the holidays with some of our loved ones.
Normally I like to stick to the traditional basics for Thanksgiving. Don’t be messing with my traditions and make everything all fancy! But I can give a little leeway on the green vegetable. Some people are staunch supporters of the green been casserole, and that is fine if it is your thing, but I’ve never been a big fan. I have been known to serve roasted broccoli on Thanksgiving, but I like that these Maple Bacon Roasted Brussels Sprouts make a unique alternative and they would be just as comfortable on your big holiday table as they would with any other weeknight dinner. The smokiness from the bacon compliments the hint of sweetness from the maple syrup – not too much, this isn’t dessert! I added some soy sauce and rice vinegar to give the dish a little complexity.
Of course you don’t need to save these Maple Bacon Roasted Brussels Sprouts for Thanksgiving. Make them any night that you want to enjoy some sweet and smoky brussels sprouts as a side dish. Not a fan of brussels sprouts? Give these a try, you might be surprised!
More Sides you may enjoy…
|Maple Bacon Roasted Brussels Sprouts|| || |
- 1 pound brussels sprouts, ends trimmed and cut in half
- 2 slices thick cut bacon, cut in half lengthwise and cut into ½ inch lardons
- 1 Tablespoon maple syrup
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon rice vinegar
- 2 garlic cloves, minced
- pinch red pepper flakes
- Preheat oven to 400 degrees and line a baking sheet with foil, set aside.
- Whisk together the maple syrup, soy sauce, vinegar, garlic and red pepper flakes. Set aside.
- Place the bacon lardons in a cold skillet and place over medium heat. Allow the bacon to render some fat and cook until about halfway done, 5-10 minutes. Bacon should be softened but not crispy.
- Add the brussels sprouts to the pan and toss to coat in the bacon fat. Pour in the soy sauce mixture and stir to coat.
- Pour the contents of the pan into the lined baking sheet and arrange the sprouts in a single layer. Try to get the cut sides facing down so that they can brown.
- Roast in the oven for 15 -20 minutes, or until sprouts are tender and starting to turn golden.
- Best served right away when they are hot!
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