Do you love Brussels Sprouts yet? That image of a soggy Brussels Sprout smothered in liquid cheese has become quite out-dated, so if you’re holding on to that it’s time to let it go.
Brussels Sprouts are one of fall & winter’s tastiest vegetables. In fact, I believe that every holiday feast should include a deliciously prepared Brussels Sprouts dish. And this dish, hands down, is the one that I’ll be serving this year.
4 bacon strips
2 tablespoons pure maple syrup
¼ cup dry white wine
1 tablespoon dijon mustard
sea salt and black pepper to taste
1 pound Brussels Sprouts, thinly sliced
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
In a large skillet, cook the bacon over medium-high heat until crisp. Remove the bacon from the skillet and blot with paper towels. Set aside, leaving the bacon grease in the skillet.
Add the onion to the skillet and cook over medium-high heat until soft, about 3 minutes. Mix in the maple syrup, wine, Dijon, a pinch of sea salt and black pepper, and the Brussels sprouts. Cook for 5 more minutes, then crumble the bacon and mix it in. Remove the pan from the heat.
Spread the mixture on the prepared pan and roast for 20 minutes, stirring after 10 minutes. Once the Brussels sprouts are very tender, remove them from the oven and serve warm.
Calories: 87
Fat: 1g
Carbohydrates: 16g
Sodium: 116mg
Fiber: 5g
Protein: 4g
Sugar: 7g