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Oven Roasted Brussels Sprouts With Maple Bacon

It appears I just can’t get enough of these guys.  I think I am drawn to Brussels sprouts because of their strong flavor and the ease of roasting them in the oven. They are a go-to for me during holiday time. I love a great roasted vegetable; I prefer them that way.  I was playing around in the kitchen recently looking for something new and interesting, yet not overly time-consuming. The addition of crispy maple brown sugar bacon fits the bill.
As most meat-eaters know, bacon complements numerous vegetable dishes. That is true, especially for sprouts. In winter, when you are seeking a rich, hearty vegetable, a bit of bacon is a great addition.  For this recipe, I lightly brushed the bacon with maple syrup and a sprinkling of brown sugar before I roasted it in the oven.  Crispy, sweet-n-salty bacon was the absolute perfect accompaniment to the traditional thyme and garlic-roasted Brussels sprouts that I make often. This is a lovely, flavorful vegetable side dish for winter.  Particularly with its bright colors, it will be a great addition to any holiday gathering—or even for a regular meal where you want a change of pace with your vegetables.
maple bacon

For the bacon, I like to use a thick cut, organic nitrate free, Sunday-style bacon—Applegate makes a great one but there are many kinds out there.  The large, think slices hold the sweet baste well and don’t shrink too much in the oven.  A nice, slow roast brings out some lovely caramel-red coloring and a great crunchy texture to boot.

Keeping this dish easy, I simply tossed some whole thyme sprigs on the roasting sheet along with some smashed garlic cloves further cutting down on prep time.  The key to roasting sprouts well is using a higher heat that allows for some nice coloration on your sprouts, makes them a tad crispy on the outside and perfectly cooked in the center.  Not over cooking sprouts is critical.  No one wants to eat a mushy sprout.

Your cook time will vary based on the size of your sprouts. The ones I used for this recipe were in the smaller side, a bit more delicate, which is how I prefer them.  For larger ones, you may need to add to the cooking time, but always stay watchful.  The best way to not overcook something is to taste a bit as you go.  Pull a sprout from the oven and gauge it’s doneness.  Remember, you can always add cooking time. Sprouts also continue to cook a bit once out of the oven so sometimes, a bit less cooking time is best.

oven roasted Brussels sprouts

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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