For years I hated Brussels spouts. So many people dislike Brussels sprouts that they have to be just about the most feared and disliked vegetables. Sadly, they are a misunderstood vegetable.
My problem with them was that they were boiled and bitter, which is never a good thing for a vegetable to be. It wasn't until years later, when I was looking through my mom's freezer, that I came across a package of frozen Brussels sprouts and decided to give them another try.
Turns out, Brussels sprouts are awesome, tasty little vegetables when they are prepared properly. This Maple, Balsamic, and Bacon Brussels Sprouts recipe makes the most of the vegetable. Roasting seems to suit them, and the addition of some balsamic, sugar, and bacon only further enhances their tastiness. This is a good recipe to use to convert any Brussels sprout haters in your life.
Maple, Balsamic, and Bacon Brussels Sprouts
- 1 lb . frozen Brussels sprouts thawed
- 1 T. olive oil
- 3 strips bacon
- 2 T. real maple syrup
- 2 T. balsamic vinegar
- Kosher salt
Preheat the oven to 400 degrees F.
Slice each of the sprouts in half.
Arrange the sprouts on a baking sheet.
Meanwhile, cook the bacon until crisp.
Drain, reserving 1 tablespoon of the drippings.
Chop bacon, and set aside.
In a small bowl combine the olive oil, bacon drippings, maple syrup, and balsamic vinegar.
Sprinkle chopped bacon over sprouts.
Drizzle balsamic mixture over the sprouts, and toss to coat.
Sprinkle with salt and pepper.
Roast for 20-25 minutes, or until the leaves begin to turn brown and begin to get crispy.