Maple Brussels Sprouts with Bacon, Craisins and Candied Pecans
Brussels Sprouts are roasted in bacon fat, then tossed in maple syrup and topped with bacon, Craisins and candied pecans.
Ingredients
Candied Pecans
- 1 cup pecan halves roughly chopped
- 3 tbsp brown sugar
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
- pinch of salt
Brussels sprouts
- 4 strips bacon
- 2 cup Brussels Sprouts cut in half
- 3 tbsp dried cranberries
- 2 tsp maple syrup
- salt and pepper to taste
Instructions
Cook the Bacon
- Preheat your oven to 400 degrees.
- Place the bacon strips on a parchment lined baking sheet and place in the oven.
- Bake the bacon strips for 15-20 min or until they're browned and crispy
- Transfer bacon to a paper towel lined plate and add the bacon grease to a large bowl (you'll toss the Brussels sprouts in here)
- Chop up your cooled bacon and set aside.
Candied Pecans
- In a large saucepan, add the brown sugar and maple syrup to a saucepan and heat until boiling and bubbly.
- Add in the chopped pecans, cinnamon and vanilla and give it a good stir until they're well coated.
- Spread in a thin layer onto a parchment lined baking sheet.
- Refrigerate or freeze until hardened then break apart into bite sized pieces. Set aside.
Brussels sprouts
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Cut your Brussels in half and add them into the bowl with the cooled down bacon fat. Toss until coated.
- Spread onto baking sheet and then roast for 20-30 minutes, tossing every so often.
- Once they're done, drizzle them with maple syrup and top with the candied pecans, chopped bacon and Craisins. Toss until fully combined then add salt and pepper to taste and serve.
Notes
Toss every 5-7 minutes. You want them to be crispy, but not burnt. The key is to toss them often so the part that's touching the pan isn't burning.
A good amount of fat. Now is not the time to be conservative with your portions. A good coating of the bacon grease is what is going to allow those to crisp up beautifully and bring so much flavor.
A fully preheated oven. Don't toss those Brussels in until the oven has fully preheated. You want a nice hot environment to crisp those up beautifully or else they'll turn out soft.