Maple Bacon Brussels, Roasted Butternut Squash Purée & Maple Dijon Baked Salmon Fall on a (new!) plate! Some Thanksgiving side dish test action led to this great dinner combo. Highlight today is on the brussel sprouts! They were so complex in flavor, and texture. The halves maintained a “juiciness”, the leaves crisped up, and the maple coated bacon added a sweet and salty bite that made me smile. Definitely a winner and will be making them for Thanksgiving next week (per request )!
Butternut squash purée and salmon recipes to follow!
Bacon Maple Brussel Sprouts
– 12 oz brussel sprouts, trimmed and halved
– 5 slices bacon
– 2 tbsp maple syrup
– dash of garlic powder, paprika, cracked black pepper, sea salt
– squeeze of lemon
– preheat oven to 400 degrees
– in a large bowl, toss halved Brussel sprouts with sprinkle of garlic powder, paprika, cracked black pepper and sea salt.
– in a pan, cook bacon 1-2 minutes per side until halfway cooked through. Remove from pan and chop into bite size pieces.
– add 1/2 bacon grease, and chopped bacon to the bowl and toss with brussel sprouts. Add squeeze of lemon and toss.
– on a parchment lined baking sheet, roast in a single layer for 20 minutes.
– remove pan and drizzle the bacon and brussel sprouts with maple syrup. Toss to coat and return to the oven for 3-5 minutes (leaves should be browned)
– remove and top with some flakes and enjoy!