The Dreaded Brussel Sprout – Maple Bacon Brussel Sprouts

I know what you’re thinking, “Brussel sprouts? PASS!” But, before you get too crazy and move on to the next post, you have to try this recipe for Bacon Maple Brussel Sprouts. It’s funny because, growing up, brussel sprouts wouldn’t dare make an appearance on my family’s dinner table. My mother is an amazing cook – but she knew the boundaries of what her four children would and would not eat. It wasn’t until I was a responsible adult that I found out how tasty they could be. I say “responsible adult” because it’s important to note that I survived on Cane’s chicken strips and Taco Bell until I was at least 27 years old (at least).

Anyway, these brussel sprouts have the perfect balance of sweet/salty with the sweetness coming from the maple syrup and saltiness of the bacon. A few notes: 1. I only use thick-cut REAL bacon and 2. It is required you use REAL organic maple syrup (not that sugary junk we ate as kids on Eggo Waffles). You’ll love these sprouts – because let’s be real, everything is better with maple and bacon. True story.

Ingredients:

4 Cups Brussel Sprouts

6 Strips of Bacon

6 Tablespoons Butter, Cubed

4 Tablespoons Maple Syrup

1 Teaspoon Salt

1 Teaspoon Pepper

Directions:

Rinse the Brussels sprouts under cold water and reserve on a dry cloth to dry. Once dry, cut each sprout into quarters and place aside. Place the bacon strips on a cutting board and cut into 3/4-inch strips. In a medium saute pan, heat the lardons over medium heat until crisp. Strain the lardons out of the pan and place on paper towels. Keep the bacon fat in the pan, add the butter and heat until melted. Once the butter is melted, add the Brussels sprouts and stir frequently. Saute until the sprouts begin to brown. Add the lardons back to the sprouts and add the maple syrup. Heat until the syrup appears to stick to the Brussels sprouts and a deep caramelization is reached. Season with the salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/maple-bacon-braised-brussels-sprouts-recipe.html?oc=linkback

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