Bring home one of our stalks of Brussels sprouts and snap them right before using in this fall favorite.
You can’t get fresher than that! We love to share this as a side at our Thanksgiving table or at any other festive autumn gathering.
2 stalks of Brussels sprouts
1/2 lb. bacon
Kosher salt and black pepper, to taste
1/2 cup apple cider
2 Tbsp. maple syrup
1 Tbsp apple cider vinegar
Preheat the oven to 400 degrees.
Lay the bacon slices on parchment lined baking sheet and bake until crisp. 15-20 minutes, turning once during the process.
Snap the Brussels sprouts off the stalk and cut each one in half lengthwise through the base.
Remove the bacon from the baking sheet and set aside to cool and then coursely chop.
Add the Brussels sprouts to the same pan, season with salt and pepper and stir to coat in bacon drippings. Roast for 15- 20 minutes until tender. Stir occasionally.
Whisk together the apple cider, maple syrup and vinegar.
Just prior to serving, mix in the apple cider mixture and top with crumbled bacon.