Last post about food I made for Thanksgiving this year (I think…).
As we discussed the Thanksgiving menu, my parents and I came to the conclusion that we were missing a vegetable. So, I volunteered to make something. After scouring pinterest for awhile, I decided to go with my favorite vegetables (see here, or here) of the past few years: brussels sprouts.
There wasn’t room left on the stove, so I knew I needed to find a recipe that could be done in the oven. Ultimately, I wrote down three or four recipes and combined them to create a recipe which would work for us. I like how it turned out, although in the future, I think I would roast them a little longer or do this on the stovetop to caramelize the brussels a little bit more.
Maple Balsamic Brussels Sprouts
6 slices of bacon
1 lb brussels sprouts, cleaned and quartered
1/4 c maple syrup
1 Tbsp balsamic vinegar
Heat oven to 425. Line a baking sheet with foil or parchment paper and put bacon on it. Bake until the bacon is crisp — 15-20 minutes. While the bacon is baking, clean and quarter the brussels sprouts.
Remove the bacon from the pan. Reduce heat to 400 degrees. Add the brussels to the pan and mix together maple and balsamic vinegar. Pour over the brussels. Sprinkle with sea salt. Bake for 20-25 minutes, until the brussels are firm, yet soft. While they are baking, cut the bacon into small pieces. When the brussels are done, stir together with the bacon. Serve warm.