Brussels sprouts with bacon and maple syrup
Delicious brussels sprouts with bacon are cooked with sage and maple syrup to create the ultimate side dish. The addition of bacon and maple syrup give this controversial vegetable a well deserved face lift, and might be just enough to persuade self declared sprout haters to turn over a new leaf. It’s a Christmas miracle!
- 200 g brussels sprouts trimmed and washed
- 100 g streaky bacon diced
- 1 tablespoon maple syrup
- 1 teaspoon dried sage
- 1 teaspoon olive oil or cooking spray
Quarter the brussels sprouts and dice the streaky bacon.
Heat the oil in a pan on medium heat, and add the brussels sprouts. Cook for 3-4 minutes until they have warmed slightly, then add the bacon. Stir to combine, and cook until the bacon is starting to crisp up and the brussels sprouts have softened, about 5-10 minutes.
Add dried sage and maple syrup, and stir to incorporate the ingredients thoroughly. Serve the brussels sprouts warm as a side dish.
Tips for really crispy bacon! If you love your bacon extra crispy to the point where it’s almost black, I would suggest cooking the diced bacon first until it has the consistency you want. Then, cook the brussels sprouts following the instructions above, and combine the bacon and sprouts at the end. This way, you get perfect bacon without over cooking the brussels sprouts.
Leftovers can be stored in the fridge for up to 3 days. You can either reheat the leftovers in the microwave, or you can serve them cold. Leftovers can also be frozen for a few months. Thaw in the fridge overnight, then reheat until piping hot. Keep in mind that reheating frozen leftovers will make the bacon a bit less crispy and the brussels a bit more soggy. I suggest using leftovers in a casserole or with pasta.
Calories: 299kcal | Carbohydrates: 16g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 357mg | Potassium: 511mg | Fiber: 4g | Sugar: 8g | Vitamin A: 754IU | Vitamin C: 85mg | Calcium: 53mg | Iron: 2mg