I feel like for the longest time, brussel sprouts got a bad wrap. Probably because many of you remember having to choke them down as a kid, while plugging your nose and trying not to gag (sound familiar?). When all along these nutritious little guys just needed a little extra pizzazz to make them more palatable. Brussels are a regular staple in our house and we actually got our kids to enjoy them too!
If youre a brussel sprout fan like me (or even if youre not), I think youre going to love this dish! Its got the sweetness from the maple syrup and the savory, smoky flavor of the bacon. I mean, whats not to love? Guaranteed to be a hit at your Thanksgiving dinner or as a side to any regular weeknight dinner.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
- 3-4 strips no-sugar-added bacon
- 4 cups brussel sprouts, cut in half
- 1/2 raw walnuts
- 1 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- Pre-heat oven to 425 degrees. Line baking sheet with parchment paper.
- Spread walnuts onto baking sheet and roast in oven for approximately 10 minutes. Be sure to keep an eye one them so they dont burn!
- While the walnuts are roasting, cook your bacon over the stove and then set aside.
- When the walnuts are finished, remove from the oven and set aside. Then add your brussel sprouts to the pan that you cooked your bacon in and coat in bacon grease.
- Evenly spread the brussel sprouts onto the baking sheet and roast in the oven for approximately 20 minutes or until they start to caramelize.
- While the brussels are cooking, chop your walnuts and bacon into small pieces.
- Once the brussels are finished, remove from the oven and add to a mixing bowl. Then drizzle with the maple syrup and balsamic vinegar. Toss to coat.
- Transfer brussels to a serving dish and top with the bacon and walnuts. Serve warm.