Maple and Bacon Glazed Roasted Brussels Sprouts with Roasted Garlic

by | Nov 2, 2012 | Sides | 6 comments

diningwithdebbie brussels sprouts 
I am really fortunate in lots of ways but especially in that Hubby is very easy to cook for.  He eats just about everything except for liver and mushrooms.  The liver I knew about from our dating days; it took him 33 years to tell me he really, really didn’t like mushrooms.  Guess who loves mushrooms and used them in as many ways as SHE could.  Yep.


One of the vegetables that we both really like is brussels sprouts, and I like to discover different ways to prepare them.  I don’t like them boiled to death, however, which is the way you find them prepared all too often.  My preferred method of preparation is oven roasting them.


This particular variation just speaks autumn to me with its blend of maple, bacon and garlic blended with the roasted brussels sprouts.  It’s a perfect side dish to grilled pork tenderloin or roasted chicken.

Maple and Bacon Glazed Roasted Brussels Sprouts with Roasted Garlic
 
1 head garlic
1 teaspoon olive oil
6 strips bacon,  in large dice (4 strips thick bacon can be used as well)
1 pound fresh brussels sprouts (frozen can be used – not preferred)
1/3 cup pure maple syrup*
1/3 cup glazed walnuts or glazed pecans
kosher salt
freshly cracked black pepper
 

Blogger Labels: Maple,Bacon,Brussels,Sprouts,Garlic,syrup

 
Trim approximately 1/4-inch from the top of the garlic so that the inside of the garlic cloves are just exposed.  Sprinkle the olive oil over the garlic clove and wrap in aluminum foil.  Bake in a 350 degree oven for 35-45 minutes.  The garlic should be soft and sweet.  Set aside to cool.
 
 
Cook the bacon pieces until crispy in an oven proof skillet if possible.  Remove the bacon with a slotted spoon to paper towels to drain.  Reserve the bacon drippings in the skillet.
 
 
Trim the ends of the brussels sprouts and cut the larger heads in half lengthwise.  Remove any loose outer leaves and discard.  Add the sprouts to the skillet and stir to coat with the reserve bacon drippings.  Place the halved sprouts cut side down in order to brown.  Separate the cloves from the head of roasted garlic and squeeze to remove the cloves.  Mash the roasted garlic and add to the sprouts.  Stir well to distribute.  Salt and pepper to taste.
 
 
Roast the sprouts at 400 degrees for 15-20 minutes until tender.  Add maple syrup to sprouts and stir to combine.  Continue to roast the sprouts 3-5 more minutes before removing from the oven.

To serve, add bacon crisps and glazed nuts and stir to combine.
 
 
*Another variation:  combine 1/3 cup maple syrup and 1/3 cup apple juice or cider.  Heat until bubbly.  Reduce heat to medium-high and cook for about 4 minutes until the mixture is reduced.  Add as directed for maple syrup above.
 
 
Come join me on Facebook at   https://www.facebook.com/pages/Dining-With-Debbie/243145976784?ref=tn_tnmn  We are sharing Thanksgiving Favorites on Friday.
 
 
Arkansas Women Bloggers
A Slice of Southern Sundays
Blogher Na Blo Po Mo
Fresh Eggs Daily

Foodie Friday @ Home Maid Simple
Friday Favorite (DYI too) @ Simple Sweet Home
Foodie Friday @ Not Your Ordinary Recipes
Feasting in Fellowship @ Comfy in the Kitchen
Gallery of Favorites (DYI too) @ Premeditated Leftovers
Friday Favorite Finds @ Finding Joy in my Kitchen
Foodie Friday @ Rattlebridge Farm
I Freakin’ Did it Friday @ Miss Information
Simple Meals Friday @ Mexican Wildflower
Foodie Friends Friday @ Foodie Friends Friday

 

6 Comments

  1. The Better Baker
    The Better Baker on at 1:16 pm

    WOW! Brussel sprout recipes seem to be very popular lately, but this one is a first. What a fantastic idea to add the maple. They look so yummy. Can’t wait to try these.

  2. gina knuppenburg
    gina knuppenburg on at 8:05 pm

    I haven’t had brussels sprouts since I was a kid and I always disliked them because my family never really knew how to cook them {they just boiled them??}. This looks so good though…I might consider giving them another shot {minus the bacon}.

    BTW…nice to see you’re doing NaBloPoMo. I’m joining in again as well. Is this your first time?

  3. Leslie
    Leslie on at 1:55 pm

    Mmmmmmm I love brussel sprouts, and bacon could only make them better!

  4. 4 You With Love
    4 You With Love on at 10:02 pm

    Okay, I’ve made sauteed, sliced brussel sprouts that are amazing now your recipe will kick this up 10 notches…Got to try it! Thanks so much for sharing (this is definitely on my to make list) on Thanksgiving Treats and Fall Fun!

  6. Julie
    Julie on at 8:47 pm

    Brussells Sprouts are myFAVORITE vegetable. This looks delicious!

Trackbacks/Pingbacks

  1. Roasted Brussels Sprouts with Pancetta, Cranberries and Pecans | AR Farm Bureau Blog: Taste Arkansas - […] Maple and Bacon Glazed Roasted Brussels Sprouts with Roasted Garlicfrom my blog, DiningWithDebbie.net. […]