So you think you don’t like Brussels sprouts, hmm?
Please don’t say such harsh things! At least not until you try this recipe.
This is my second dish in the line up of fabulous Thanksgiving sides that are sure to cause you to have to undo the top button of your pants! The even more irresistible thing about this dish is that it is so easy you can make it on any weeknight.
Brussels Sprouts are not the first thing you may think of when you imagine a crave-worthy dish. That’s because you’re doing it wrong. So sorry to say that, but just sit with that thought a while. Now think of bacon and real maple syrup.
Do I have your undivided attention now?
There are a few secrets to cooking a delectable Brussels sprout. First, you really need to slice them up. I prefer thin slices. At the very least cut them in half lengthwise, but I promise you will not regret it if you slice them into delicate little shards.
Then, you must be sure to get some color on ’em by caramelizing them. Those little bits of brown on the surface is where all the flavor comes from.
You must never overcook a Brussels sprout! If you do they will go from mouth watering morsels to just plain icky. Are you starting to see what I mean here? I bet you’ve always had the icky kind of Brussels Sprouts. No wonder you despised them!
Lastly, they need to be adequately seasoned. That’s where the pure maple syrup and bacon come into play. Pure maple and bacon-do I really need to elaborate on that one? I think not.
I finished these off with a little fresh thyme to bring an earthiness to the sweet and smoky flavors in this dish.
This one will really make you happy. It will make the people you feed happy to. Enjoy!