Thanksgiving is two weeks away and the holiday prep is on! These roasted brussel sprouts with bacon and cane syrup should be on your holiday table! As much as the turkey is considered the main attraction, the side dishes play a big role as well.
Roasted veggies, dressing (cornbread for me) and Mac-n-cheese–yes please! Decisions on top of decisions on who makes the cut and who doesn’t. One of my favorite vegetables to roast and cook are Brussel sprouts. For me they are like little baby cabbages that pack more punch and flavor.
For this recipe I combine some of my favorite things. Bacon and cane syrup. Its that simple. Beautiful roasted Brussel sprouts tossed in a bacon-cane syrup-vinegar reduction. Oh, and a little bit of creole mustard to round everything out. That is it. Quick and simple.
If you cannot find cane syrup or cane vinegar, which I use in this recipe. Feel free to substitute with maple syrup and apple cider vinegar. They both will do the trick! Happy side dish hunting!
Roasted Brussel Sprouts With Bacon & Cane Syrup
- 1 lb brussle sprouts, trimmed and cut in half
- extra virgin olive oil
- kosher salt to season
- fresh cracked black pepper
- 1/2 pound bacon, diced
- 1/2 cup cane syrup or maple syrup
- 1/2 cup cane vinegar or apple cider vinegar
- a pinch of red pepper flakes
- 1 tablespoon creole or dijon mustard
Preheat oven to 375 degrees.
Toss brussel sprouts with a drizzle of olive oil and season with salt and black pepper. Place on a sheet pan, making sure to spread the Brussel sprouts out evenly. Place in oven and roast for 20 to 35 minutes until evenly brown and crispy. Make sure to shake pan every 7-10 minutes for even cooking.
While Brussel sprouts cook. Prepare the glaze. In a pot over medium heat, render the bacon until nice and brown. Add the syrup, vinegar and red pepper flakes. Cook until reduced in half. Whisk in creole mustard. Season with a pinch of salt and black pepper. Toss brussle sprouts in glaze and serve.