I go through somewhat extreme phases when it comes to food. For example, I ate brussels sprouts every week for months (maybe even years) but randomly hit a brussels sprout wall and didn’t touch them for like 6 months following. I’m finally back in brussels sprouts land, and diving in head first.
This recipe is nothing new, but the combination of maple syrup with cayenne on top of the most perfectly roasted brussels sprouts really is incredible. Bacon…well we know the drill. #doit
Preheat the oven to 400 degrees.
Place brussels sprouts on a baking sheet, making sure that they don’t overlap in the pan.
Drizzle with olive oil and maple syrup.
Add sliced bacon.
Sprinkle with salt, pepper, garlic powder and cayenne.
Toss with your hands until everything is evenly coated and distributed in the pan.
Bake for 45-50 minutes, stirring every 20 minutes, until the bacon is crispy and the sprouts are browned.
Eat immediately!
Adapted from: All Recipes
Makes: 6 servings
Prep: 20 minutes, Cook: 50 minutes, Total: 70 minutes
- 24 oz brussels sprouts, trimmed and quartered
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 6 slices bacon, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Preheat oven to 400 degrees.
Place brussels sprouts on a baking sheet, making sure that they don’t overlap in the pan.
Drizzle with olive oil and maple syrup.
Add sliced bacon.
Sprinkle with salt, pepper, garlic powder and cayenne.
Toss with your hands until everything is evenly coated and distributed in the pan.
Bake for 45-50 minutes, stirring every 20 minutes, until the bacon is crispy and the sprouts are browned.
Crunchy Salty Sweet 