When I think of brussels sprouts I can’t help but think about being thankful. I was presented with the surprise of my life thanks to my sister and the amazing Brussels sprout. Check out my about me page to witness the best thing that has ever happened to me thus far! (Psst. if you love the TODAY! Show you will want to watch!)
Anywhoo, with the Brussels sprout being one of my favorite vegetables I am always looking for new ways to prepare these around the holiday season. I believe I may have discovered the way I will make them every year from here on out! The sweetness from maple syrup with the saltiness from the bacon, and the kicker is the parmesan cheese dusted over the top that really gets your palette dancing. The recipe couldn’t be easier as everything is done in the pan no bacon grease splattering everywhere which is always a plus. Oven recipes are my favorite and after you make this recipe I guarantee it will be a favorite of yours as well.
Ingredients:
- 2 lbs. Brussels Sprouts, trimmed and halved
- 1 lbs. Bacon, cut into pieces
- 1 tsp. Salt & Pepper
- 4 tbs. Maple Syrup
- 1/4 cup Grated parmesan cheese
-Instructions:
Preheat oven to 400 degrees, lay pieces of bacon in flat layer on an unlined baking sheet
Bake for 20 minutes turning half way through until bacon is browned and crispy. Remove bacon pieces and set aside.
Using the bacon grease on the sheet pan toss the brussels sprouts to with bacon grease, salt and pepper. Roast for 20 minutes. Drizzle with maple syrup and roast for another 5 minutes until brussels are browned. Toss with bacon pieces and another drizzle of maple syrup if needed and top with parmesan cheese.