Maple Bacon Glazed Brussels Sprouts Food

ROASTED BRUSSELS SPROUTS WITH BALSAMIC-MAPLE GLAZE

Steps:

• Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
• In a large bowl, toss Brussels sprouts in olive oil, salt and black pepper.
• Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring and rotating the baking sheet halfway through.
• Meanwhile, prepare the balsamic-maple glaze. Heat a small saucepan under medium-high. Add balsamic vinegar, maple syrup, and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 4-5 minutes.
• Drizzle Brussels sprouts with the glaze. Salt and pepper to taste. Serve immediately.

MAPLE-GLAZED BRUSSELS SPROUTS

Steps:

• In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
• Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.

MAPLE ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
• Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
• Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
• Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
• Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

CRISPY MAPLE BACON BRUSSELS SPROUTS

Steps:

• Preheat oven to 425F and line a baking sheet with parchment paper
• Trim the ends off the brussels sprouts and cut them in half
• Place brussels sprouts in a mixing bowl and toss in avocado oil and salt
• Arrange brussels sprouts on the baking sheet and bake for 35 minutes
• While the brussels sprouts roast, cook 6 strips of bacon on the stovetop until crispy
• Remove the bacon from the pan, chop the bacon and reserve the bacon fat
• Strain the bacon fat to remove the solids
• Heat the bacon fat over medium high heat
• Once the oil is hot, carefully add the cooked brussels sprouts to the hot oil and toss constantly with tongs
• Cook the brussels sprouts in the bacon fat for 3-4 minutes
• Pour in the maple syrup and chopped bacon and toss to combine
• Cook for another minute and remove from heat

MAPLE BACON BRUSSELS SPROUTS

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy clean up, line a large rimmed baking sheet with aluminum foil, and place the Brussels sprouts in the center. (If you prefer not to use foil, cook the Brussels sprouts directly on the pan or use a silicone baking mat.)
• Cut the bacon crosswise into ¼-inch pieces. Place them on top of the Brussels sprouts. Drizzle the pan with the olive oil and maple syrup and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet, breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down.
• Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center and the bacon is crisp. The outer leaves of the Brussels sprouts will be very dark too (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.

MAPLE BRUSSELS SPROUTS WITH ONIONS

Steps:

• In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden.
• Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes.
• Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated.
• Season with salt and pepper to taste.

MAPLE BACON BRAISED BRUSSELS SPROUTS

Steps:

• 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 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.

MAPLE BACON BRUSSELS SPROUTS

Steps:

• In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel lined plate.
• Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce heat to medium and cook without stirring for 6 minutes or until the sprouts start to brown/caramelize. Stir in the salt and red pepper and continue to cook an additional 6 - 8 minutes or until Brussels sprouts are just tender.
• Stir in the cranberries, apple juice, and maple syrup. Cook 3 minutes, stirring to coat the Brussels sprouts. Add the cooked bacon and stir to combine. Serve immediately.

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS

Steps:

• In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
• Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
• Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
• Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
• When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
• Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
• Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

MAPLE BACON BRUSSELS SPROUTS

Steps:

• Cut each Brussels sprout in half, cut into quarters if there are any extra large ones
• Place in a bowl and pour maple syrup over the Brussels sprouts, toss to coat. Sprinkle with the salt and pepper and toss to coat.
• Place Brussels sprouts in a greased air fryer.
• Dice bacon up into tiny pieces and sprinkle bacon pieces on top of the Brussels sprouts.
• Air fry at 325 degrees for 15 minutes, tossing every five minutes. Adjust timing depending on how crispy you like them.
• Once cooked, transfer to a serving dish and drizzle with the balsamic glaze.
• Or bake in the oven at 400 degrees for 45 minutes, tossing every 15 minutes.

MAPLE BACON WRAPPED BRUSSEL SPROUTS

Steps:

• Preheat the oven to 400 degrees. Prep brussel sprouts cut trimming the ends off (still leave most of the end intact). Spray with avocado oil & sprinkle with salt and pepper.Cut bacon strips into thirds. Lay out each smaller bacon strip. Take a brussel sprout and place it on one end of the strip. Then begin rolling until the entire brussel is covered. (It helps to stretch the bacon as you go so the bacon will be tighter around the brussel.) Place bacon wrapped brussel on a prepared cookie sheet lined with parchment.Bake for 25 minutes. When done, brush some maple syrup over the bacon and put back in the oven for 5 more minutes. Take them out of the oven and brush with more syrup just before serving. (You can also serve them with syrup too instead of brushing them with it.) Preheat the oven to 400 degrees. Prep brussel sprouts cut trimming the ends off (still leave most of the end intact). Spray with avocado oil & sprinkle with salt and pepper. Cut bacon strips into thirds. Lay out each smaller bacon strip. Take a brussel sprout and place it on one end of the strip. Then begin rolling until the entire brussel is covered. (It helps to stretch the bacon as you go so the bacon will be tighter around the brussel.) Place bacon wrapped brussel on a prepared cookie sheet lined with parchment. Bake for 25 minutes. When done, brush some maple syrup over the bacon and put back in the oven for 5 more minutes. Take them out of the oven and brush with more syrup just before serving. (You can also serve them with syrup too instead of brushing them with it.)
• Preheat the oven to 400 degrees. Prep brussel sprouts cut trimming the ends off (still leave most of the end intact). Spray with avocado oil & sprinkle with salt and pepper. Cut bacon strips into thirds. Lay out each smaller bacon strip. Take a brussel sprout and place it on one end of the strip. Then begin rolling until the entire brussel is covered. (It helps to stretch the bacon as you go so the bacon will be tighter around the brussel.) Place bacon wrapped brussel on a prepared cookie sheet lined with parchment. Bake for 25 minutes. When done, brush some maple syrup over the bacon and put back in the oven for 5 more minutes. Take them out of the oven and brush with more syrup just before serving. (You can also serve them with syrup too instead of brushing them with it.)