What better way to kick off the beginning of brussels sprout season than with some bacon and maple syrup? We’ve given you variations on this dish before, but this one rules them all.
Equipment Needed: Baking Pan with Rack, Aluminum Foil, 2 Baking Sheets, Chef’s Knife, Cutting Board, 2 Small Mixing Bowls
Serving Suggestion: Family Style
Suggested Wine Pairing: Pinot Noir, Sauvignon Blanc, Pinot Grigio
Suggested Beer Pairing: Dark Belgians, Brown Ale, Dunkelweizen,
- 1 lb brussels sprouts (about $3/lb)
- 1/2 C walnut halves (about $9/lb)
- 1/2 C grade A maple syrup, divided (about $7/8 oz)
- 2-3 TBSP brown sugar ($1.39/lb)
- 1 TBSP butter ($4.99/lb)
- 6 strips bacon ($6/lb)
- 2 shallots ($1.99/lb)
- 2 cloves garlic ($2.99/lb)
- 1 TSP cayenne pepper ($3/2 oz jar)
- 3 TBSP extra virgin olive oil ($9.99/34 oz bottle)
- Preheat the oven to 400°F. All three components to this dish can be put in at the same time, so hold off until you’ve got everything prepped.
- Wash the brussels sprouts, peel off any brown leaves and put an “X” about 1/4 inch deep into the bottom of each sprout. Mince the garlic and cut the shallots in half. Place the three ingredients on one of your baking sheets, drizzle with olive oil and sprinkle with salt and pepper. Pop them in the oven for about 20 minutes or until nicely browned.
- Put the bacon and the rest of the maple syrup in a mixing bowl and thoroughly coat each piece. While that’s marinating a bit, cover the baking rack in aluminum foil.
- Put the bacon on the rack in a single layer and sprinkle brown sugar and some cayenne pepper over the top. Bake for 15 minutes or until crispy.
- In your other bowl melt the butter in the microwave and mix it with 1/4 C of maple syrup. Cover your other baking sheet in foil, coat the walnuts in the mixture and salt them lightly. Put them in the oven and toast for about 10 minutes. Keep an eye on these because they’ll be gross and a mess to clean up if they burn.
- Cut the bacon into 1/2 inch strips and toss it with the veggies and walnuts. Serve and devour.