okay i know what you’re thinking. if i see one more brussels sprouts recipe on this site, i’m going to scream! enough with the brussels, shawna.
i know, i know. how much more can we do with this tiny cabbage anyway?
well, you can add butter.
oh and then maple syrup.
that’s what you can do.
i’m not sure how nutritionally sound these babies were when we were finished with them, but who cares, they were delicious.
the first night,
and days later as leftovers.
maple bacon braised brussels sprouts (adapted from food network)
4 c. brussels sprouts
6 strips bacon
6 tbs. butter, cubed
4 tbs. maple syrup
1 tsp. salt
1 tsp. ground black pepper
rinse the brussels sprouts under cold water and reserve on a dry cloth to dry. once dry, cut each sprout into quarters and place aside.
place the bacon strips on a cutting board and cut into 3/4-inch strips. in a medium saute pan, heat the lardons (fancy name for bacon bits) over medium heat until crisp. strain the lardons out of the pan and place on paper towels. keep the bacon fat in the pan, add the butter and heat until melted. once the butter is melted, add the brussels sprouts and stir frequently. saute until the sprouts begin to brown. add the lardons back to the sprouts and add the maple syrup. heat until the syrup appears to stick to the brussels sprouts and a deep caramelization is reached. season with the salt and pepper.