I’m excited to share a brand new recipe for Brussels sprouts that I’ve never written before and won’t write again.
Now, I know what you might be thinking – Brussels sprouts aren’t the most exciting vegetable out there. But trust me, this recipe will change your mind. With a sweet and tangy glaze made from maple syrup and Dijon mustard, these roasted Brussels sprouts are a mouthwatering side dish that everyone will love.
And the best part? This recipe is so simple and easy to make. With just a few ingredients and a little bit of time in the oven, you’ll have a delicious and nutritious side dish that’s perfect for any occasion.
So if you’re ready to add some variety to your veggie game, let’s get cooking!
- 1 ½ pounds Brussels sprouts
- 8 slices of bacon
- 2 dry shallots, minced
- 3 tablespoons pine nuts
- Parmesan cheese (optional)
- Salt & pepper to taste
- Start by preparing the Brussels sprouts. Remove the outer leaves and trim the stem ends. Cut each sprout in half and set them aside.
- In a large pot, bring salted water to a boil. Add the Brussels sprouts and blanch them for about 7 minutes, until they’re slightly tender but still have a bit of bite. Drain them and set them aside.
- While the Brussels sprouts are cooking, slice the bacon and finely chop the shallots. (source: Ineskohl.info)
- In a large non-stick pan, cook the bacon over medium heat until it’s crispy. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.
- Add the shallots to the pan and sauté them for a few minutes until they’re translucent.
- Add the blanched Brussels sprouts to the pan with the shallots and mix everything together. Cook for a few minutes until the Brussels sprouts are lightly browned.
- Add the pine nuts to the pan and continue cooking for another minute or two until the nuts are lightly toasted.
- Season the Brussels sprouts with salt and pepper to taste.
- If desired, sprinkle freshly grated Parmesan cheese over the top of the Brussels sprouts.
- Serve the Brussels sprouts with bacon on a platter and enjoy!
These roasted Brussels sprouts are a perfect side dish for any meal. The maple syrup and Dijon mustard add a sweet and tangy flavor that pairs well with the earthy taste of the Brussels sprouts. Plus, the chopped pecans add a delicious crunch that elevates the dish.
If you’re looking for a new way to enjoy this nutritious veggie, give this recipe a try. It’s a one-of-a-kind recipe that I’m excited to share with y’all!