Maple Balsamic Roasted Brussels Sprouts
I used to think I didn’t like Brussels sprouts. My husband has always loved them so when I came across them at Aldi’s the other week, I thought I would be nice and make them for him. I found a recipe that tossed them in maple syrup after roasting them and thought our Maple Balsamic would be a delicious substitute. I also through in some bacon because, well do I need a reason? Needless to say, I now LOVE Brussels sprouts! This would be a delicious side with Corned Beef this Sunday or on Easter with your ham!
- 1 1/2 pound Brussels sprouts, trimmed and cut in half length wise
- 5 strips of Neuske’s Applewood Smoked Bacon, cut in 1 inch pieces
- 1/4 cup Sicilian Biancolilla Extra Virgin Olive Oil (or any straight Extra Virgin Olive Oil)
- Himalayan Sea Salt and Freshly Ground Black Pepper
- 1 Tablespoon Maple Fine Aged Balsamic Vinegar
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves (they will get nice and crispy when roasted). Add the pieces of bacon, extra virgin olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer.
Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned (and the bacon is cooked). Toss once during roasting.
Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Serve hot.