Roasted Brussels Sprouts with Maple Syrup and Bacon crumbled in. A delicious side dish for fall.
- 8 cups (1 ½ pound) Brussels sprouts, trimmed and cut in half
- 5 teaspoons extra-virgin olive oil
- 1 teaspoon chopped thyme, or ½ teaspoon dry thyme
- ¾ teaspoon coarse kosher salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoons pure Vermont maple syrup, preferably dark
- 1 teaspoons cider vinegar
- 1 teaspoon coarse ground mustard
- 4 strips McKenzie Cobb Smoked Maple Uncured Bacon, cooked and crumbled
- Preheat oven to 450 degrees F.
- Toss Brussels sprouts, oil, thyme, salt and pepper in a large bowl. Spread the Brussels sprouts out on a large rimmed baking sheet. Roast, turning once or twice until browned and tender, 23 to 27 minutes.
- Stir Maple syrup, vinegar and mustard in a small bowl. Drizzle over the Brussels sprouts, add cooked crumbled bacon, and toss to coat. Return to the oven and cook until the maple mixture is bubbling hot, and the bacon is sizzling 3 to 5 minutes. Serve hot.
- Serving Size: 1 cup
- Calories: 119
- Sugar: 6
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 5
- Protein: 5