Looking for a last minute side for tomorrow’s Thanksgiving table? These roasted brussels sprouts are a major crowd pleaser (yes — your kids will eat Brussels sprouts!). The brown sugar bacon and maple syrup give it just a touch of sweetness. Perfection.
(And if you’re really pressed for time, Whole Foods Baltimore is opened for limited hours on Thanksgiving. Just pick-up one of their side dishes!)
- 1 pound Fresh Brussels Sprouts (halved and stems removed)
- 1/2 pound Thick-Cut Bacon (chopped, reserve cooked fat)
- 1 large Red Onion (chopped)
- 6 Garlic Cloves (quartered)
- 2 tablespoons Honey
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Maple Syrup
- 1/4 cup Brown Sugar
- Preheat the oven to 375 degrees. Using a large non stick baking pan, evenly spread out the bacon slices and dust with half the brown sugar.
- Place the pan on the center rack and cook for 8 mins.
- Remove the pan from the oven and turn the bacon, now dust the remaining brown sugar evenly over the bacon, return the pan to the oven and cook for a remaining 4-6 mins.
- Remove the bacon from the oven and set aside for later. Drain the sweet sugary fat drippings into a small bowl and allow the fat to rest, allowing the impurities to settle to the bottom.
- Preheat the oven to 400 degrees.
- In a non-stick 2 inch baking dish spread out the brussels sprouts, shallots, and garlic evenly throughout.
- Combine2-3 tablespoons of warm bacon fat, maple sugar, olive oil, balsamic vinegar, and honey in small bowl. Whisk the ingredients thoroughly.
- With a small spoon, begin to ladle the mixture, making sure to cover the tops of every brussels sprout-- the more the better!
- Place the dish in the oven at 400 degrees for 30 minutes. After 30 minutes, pull the dish out and add the chopped bacon and return to the oven for another 2-3 mins.
- Remove and serve warm.
about our sponsor: whole foods market baltimore
Whole Foods Market Baltimore makes it easy on area families to eat fresh, healthy meals every day. The seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Visit them online
Photography by Laura Black