Over the weekend, two separate people told me that they successfully made brussels sprout hash which made me crave the sweet and hearty flavor of the vegetable that is notoriously hated by children world-wide. My friend Clea inspired me by mentioning her recipe of brussels sprouts with apples and maple syrup. My mouth literally watered when she talked about it.
Although Clea’s recipes are mostly vegetarian, I couldn’t stop thinking about using bacon to bring some deep saltiness into the potentially very sweet dish. It was the perfect addition! I definitely suggest making this dish for Thanksgiving.
-About 10-15 Brussels sprouts, de-stemmed and cut into halves or quarters
-1 apple, cut into 1/2 inch pieces (I used Honeycrisp)
-2 slices pepper turkey bacon
-3 tblspns extra virgin olive oil
-1 tblspn balsamic vinegar
-1 tblspn 100% maple syrup
-Salt and pepper to taste
-Preheat oven to 350.
-Meanwhile, cook the turkey bacon and cut into small pieces.
-In a bowl, combine the sprouts, apple and cooked turkey bacon.
-In a smalelr bowl, stir together the olive oil, vinegar, and maple syrup.
-Pour sauce over the sprout mixture and toss until completely coated.
-Season with salt and pepper
-Pour everything onto a greased cookie sheet.
-Roast in the pre-heated oven for 20 minutes, stirring the mixture once halfway through.