The world is split in to two kinds of people, those who like Brussels sprouts, and those who don’t! I must say, I am truly in the like camp, and I think more people would join me if they cooked their sprouts this way!
I think most of us have eaten those over-cooked Brussels sprouts, boiled for too long and all of their colour lost. They just sit on the plate, all pale green and mushy. Well, it’s time to make Brussels sprouts the star of your thanksgiving and Christmas side dishes!
I’ve gone for some classic seasonal flavours to make the sprouts sing-maple syrup and bacon-so that they will compliment your main meal. They are pan fried before being cooked in the oven, so they keep their beautiful colours and remain firm. When pan frying the batches, be sure to add seasoning, as this will help give that lovely salty sweet finish.
Just a handful of ingredients and 45 minutes to make (includes prep AND bake time) these sprouts are easy peasy. You can also make these the day before you want to serve them, just keep them covered in the fridge and slowly heat back up in a saucepan.
- 1 pound Brussels sprouts (500g)
- 4-6 pieces smoked bacon* (125g)
- 1/2 cup maple syrup (200mL)
- Avocado oil or vegetable oil, as needed
- Salt and Pepper, to taste
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.
STEP 1Pre-heat the oven to 200º C (390F). Prep the sprouts by removing the outer leaves and cutting in half lengthways.
STEP 2Line a baking tray with tin foil and separate out the bacon pieces. Put in the oven for around 15 minutes until the bacon is brown and crispy. When cooked, lay the bacon on some paper towels and place to one side.
STEP 3Heat 2 Tbsp of oil in a large frying pan over medium high heat, along with a good pinch of salt and pepper. When the oil is hot, lay some of the sprouts, cut side down, in the frying pan (you will need to cook the spouts in batches). Cook for around 4 or 5 minutes until the sprouts have started to colour. When nice and brown, pop them into a large bowl. Repeat with the other sprouts, adding more oil and seasoning before cooking each batch.
STEP 4Once all the sprouts are cooked, pour the maple syrup over the top and mix well so that the sprouts are well coated.
STEP 5Line a baking tray with foil and lay the sprouts on top. Drizzle any syrup that is left in the bowl over the sprouts. Put in the oven for around 10-15 minutes depending on the size of your sprouts. Remember, you still want them to have some texture!
STEP 6Once cooked, pop them in to a bowl and crumble the bacon over the top. Mix well and serve.
There you go, some really tasty Brussels sprouts with minimum effort! If you are looking for other side dishes for Thanksgiving and Christmas, you can also try my Roast Potatoes with Garlic, Herbs and Parmesan, or how about these Stuffed Mushrooms as a starter?
You can also find more Creative Green Living side dish recipes and gluten free recipes on this site.
About the Author:
Betty Davies is the lady behind Slow The Cook Down, and lives in London with her husband and two cats. Slow The Cook Down was born from a true love of whiling away hours in the kitchen on lazy Sundays with a glass of wine in hand. She loves experimenting with different flavours and trying out new techniques, whilst keeping it accessible for her readers. You can follow Betty on Facebook and on Instagram for pictures of food and cats!
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