Maple Bacon Brussels Sprouts




Mini cabbages!! Growing up I never ate these and simply don't remember my mom ever fixing them. The Coupe, one of my favorite restaurants here in DC actually introduced Brussels Sprouts into my life. That is where I first tried Honey Roasted Brussels Sprouts and believe me they are really as good as they sound. 

I got the inspiration to do this recipes from 2 things. 1 being my tired taste buds of spinach, green beans, broccoli, and all the other weekly green vegetables I eat; and 2 the 60 second Food Network video I saw on my Facebook time line of this very recipe. 

Whether it's throwing together my own ingredients or inspiration from another chef (because we all are chefs, some are just horrible), I enjoy trying out new recipes and I am confident to say I nailed this one. 

Here is how my tastes buds said "Holy smokes! Thank you!": 


I began by rinsing these bagged Giant (my local grocery store) brand Brussels Sprouts. I was super excited because they were on sale 2 for $5.00 I then proceeded to cut them in half.


In the mean time a spectator at my house questioned why I was doing so, but as I have been trying this whole new mediation thing I refrained from response and continued to cut my sprouts. :)


I tossed these sprouts in a capsule of olive oil and as Rachel Ray likes to say EVOO, and remembered the number one rule in my kitchen. L E S S = M O R E 

I sprinkled even amounts of salt, pepper, and garlic powder. Unfortunately, I am not one of those by the book cooks and can't inform you that I only used 1/8 teaspoon of this or that. I eye ball most seasoning simply because of the number one rule L E S S = M O R E 

Fortunately, I got these sprouts evenly coated the first time around but just in case I didn't, I would have simply added a little more seasoning. No point in wasting your time trying to stretch 1/8 of this or that just because some recipe told you to. 


Once my sprouts were evenly coated, I set them aside and began to spread maple syrup on my Butterball branded bacon. 

So, if you haven't noticed already, yes this is turkey bacon and you better not dare think of any other option in my household although I am a pork connoisseur. Now if you don't mind pork, grab a pack of Smithfield Maple Bacon and simply enjoy.

L E S S = M O R E but don't be stingy on the maple syrup or you will regret it. 


So this part is a little tedious and can get a little sticky. 

Cut your bacon in half and wrap your seasoned sprouts. 


Now I have picky eaters and I also ran out of bacon (because nothing last long in this house) so I left half of them unwrapped.

Pop in the oven on 350 degrees and let bake 15 minutes or until roasted enough to your liking. Be sure to use a non-stick baking sheet or don't forget your Pan Cooking Spray. I did turn some of these sprouts to promote even cooking.


After the sprouts are nice and tender, not to hard or soft and definitely not under or overcooked take them out and enjoy. 



These sprouts were simply delicious and I am not sure who thanked me more, the people who enjoyed them or my taste buds. Even the picky eaters that I thought wouldn't like the bacon wrapped sprouts wanted more of those instead of the plain ones I prepared. 

I also made a lemon mayo sauce for dipping that consisted of mayo, fresh lemon juice, and lemon zest. Unfortunately that didn't make it to the table because those Brussels Sprouts were gone in no time. 

Next time I will manipulate this recipe by leaving out the bacon and tossing them in honey after they are cooked and adding some crushed peanuts like my favorite restaurant The Coupe. 

Give it a try and be sure to let me know how it goes! 

So happy I addressed this Taste Bud Elephant In My Room !



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