Ingredients
- Brussels sprouts, halved: 1 pound
- Turkey bacon: 6 slices
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Balsamic vinegar: 1 tablespoon
- Maple syrup: 1 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Cut the turkey bacon into 1/2 inch pieces. In a large skillet over medium heat, cook the turkey bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, reserving the rendered fat in the skillet.
- Step 3: Add the halved Brussels sprouts to the skillet with the bacon fat. Toss to coat in the fat. If there's not enough fat, add the olive oil. Add the minced garlic. Cook for 5 minutes, stirring occasionally, until the Brussels sprouts start to brown slightly.
- Step 4: Transfer the Brussels sprouts to the prepared baking sheet. Spread them in a single layer. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.
- Step 5: Remove from the oven and transfer the Brussels sprouts back to the skillet. Add the cooked turkey bacon, balsamic vinegar, and maple syrup. Toss to combine and heat through for about a minute.
- Step 6: Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the Brussels sprouts in a skillet over medium heat to re-crisp the bacon and prevent sogginess.
- Serve these Brussels sprouts as a flavorful side dish alongside roasted chicken or pork for a complete meal.
- Chef's tip: Don't overcrowd the baking sheet to ensure the Brussels sprouts caramelize nicely instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American