Lulu's Love List

Brussel sprouts recipe!  I know, you're thinking, "Lulu... seriously?  Brussel sprouts?"  Yes, really seriously.  These are DELICIOUS.  Anything that includes bacon is an A+ in my book.  Try them, you won't be disappointed.

Ingredients:

2 lbs of brussel sprouts (stemmed and cut in half)

1/2 c of pecans

6 slices of bacon (I use thick cut)

2 T of extra virgin olive oil, more or less as needed (I use light)

1-2 T of maple syrup

1-2 T of balsamic vinegar

corn bread or muffin (I use corn bread from Whole Foods, delish)

1 t of butter

salt & pepper to taste

1.  Heat oven to 350 degrees and lightly toast pecans about 5-10 minutes.  Roughly chop pecans.

2. Turn heat up to 400 degrees.  Lay bacon on a baking sheet (with edges) and roast for 10-15 minutes.  I actually lay a cooling rack on top of the baking sheet and lay the bacon on top of that.  This way the fat from the bacon renders into the baking sheet very nicely.  After the bacon has cooked, transfer it onto a plate lined with a papertowel to absorb the rest of the grease.  Once it's cooled chop bacon coarsely.

3. Leave the rendered fat on the baking sheet, add brussel sprouts and olive oil.  Toss the brussel sprouts to coat evenly adding more olive oil if needed.  At this point I sprinkle a little salt and pepper before popping it into the oven.  Cook the sprouts for about 20-25 minutes until nicely caramelized & browned.  Stir half way through to promote even cooking.

4.  While the sprout are cooking, crumble 1/2 c of corn bread, mix with 1 t of melted butter.  You don't have to, but I like to saute the cornbread a bit for a little crunch! 

5.  When you remove the sprouts, sprinkle maple syrup & balsamic vinegar.  Toss in bacon & pecans and top with the crumbled corn bread.  Add salt and pepper to taste.

Enjoy!

Want to see more yummy recipes?  Visit my recipe page here! 

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I was not paid for this "review" & it is my own opinion.

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 Have a wonderful Wednesday!