So, I woke up this weekend and realized we were less than two weeks away from Turkey day. Yes, in case you weren’t aware…Thanksgiving is less than two weeks away. Have you started thinking about your menu yet? Side dishes are where I put most of my effort because they are my favorite part. Usually green beans are our green vegetable of choice and, while they will still be making an appearance on this year’s table, I am completely obsessed with these maple bacon Brussels sprouts.
Now, before you run away because I said the dreaded B word, let me tell you that I generally do not eat Brussels sprouts. I am a green vegetable lover but always avoided Brussels sprouts…until now. I will neither confirm or deny that I ate the entire pan of these either. But trust me, you NEED these in your life. Oh, and a bonus: they are paleo!
Ingredients for Maple Bacon Brussels Sprouts:
4 cups quartered Brussels sprouts
1/2 red onion, diced
6-8 slices bacon
1/3 cup maple syrup
1/4 cup dried cranberries
Salt and pepper to taste
Let’s Make It:
1) Cook bacon in a large skillet until crisp. Set aside. Retain bacon fat.
2) Preheat oven to 400 degrees. Line a large, rimmed baking sheet with nonstick foil.
3) In a bowl, toss together Brussels sprouts, red onion, and reserved bacon fat. Pour onto prepared baking sheet. Bake in preheated oven for 10 minutes.
4) Pour maple syrup on top of Brussels sprouts and toss to coat. Return to oven and reduce temperature to 375 degrees. Bake for an additional 7-10 minutes or until softened. Remove from oven and toss with dried cranberries. Top with crumbled bacon.
I sent the little bit of these that were left to work with Mathlete (a green veggie hater if we are being honest) and he actually came home and told me how much he loved them. Now, if I can get my kids to eat them, I will call it a major win!
What are your favorite green vegetables? Do you love Brussels sprouts or need them tossed in something as amazing bacon fat to eat them?
Essential Items Needed for This Recipe:
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Rimmed Baking Sheet // Nonstick Foil // Chef’s Knife // Maple Syrup
- 4 cups quartered Brussels sprouts
- 1/2 red onion, diced
- 6-8 slices bacon
- 1/3 cup maple syrup
- 1/4 cup dried cranberries
- Salt and pepper to taste
- Cook bacon in a large skillet until crisp. Set aside. Retain bacon fat.
- Preheat oven to 400 degrees. Line a large, rimmed baking sheet with nonstick foil.
- In a bowl, toss together Brussels sprouts, red onion, and reserved bacon fat. Pour onto prepared baking sheet. Bake in preheated oven for 10 minutes.
- Pour maple syrup on top of Brussels sprouts and toss to coat. Return to oven and reduce temperature to 375 degrees. Bake for an additional 7-10 minutes or until softened. Remove from oven and toss with dried cranberries. Top with crumbled bacon.
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