It is Brussels sprouts! That’s why I didn’t put it in the title, otherwise you may not have gotten further into this post. Last year’s New Year’s resolution was to figure out how to prepare these veggies with the reputation of liver. There had to be something good about them. I set out to order them at every restaurant that served them, looked up Pinterest recipes and quartered many, many containers of the little buggers in my quest.
While there’s no beating a chef’s take on these member of the cabbage/sulfur vegetable family, I have found one method that takes the cake. Maple and balsamic Brussels sprouts with bacon and pecans. Even the name makes my mouth water. Mmmm…bacon.
First, quarter your Brussels sprouts and set aside.
Then,toast the pecans in a foil-lined baking sheet for about 5-7 mins. Remove, chop and set aside. In the same foil-lined pan (saves time, money and the environment!) bake your bacon for 15 mins at 350. When you remove from the oven, take the bacon off the pan and place on a paper towel lined plate to drain. Pour your quartered Brussels sprouts into the bacon grease and toss to coat. Add a little olive oil, salt and pepper and place back in the oven. Cook for 25-35 mins. Meanwhile, chop up the bacon into pieces. I use my kitchen shears as they are so much easier!
When you remove from the oven, top with the bacon and pecans. Drizzle balsamic vinegar and pure maple syrup and toss to coat. Eat!!!