Bacon Maple Roasted Brussel Sprouts
I am so in love with this Bacon, Maple, Roasted Brussel Sprout recipe, and it’s super easy to boot!
(that phrase cracks me up, it’s so Minnesotan)! Brussel sprouts are cruciferous vegetables that are high in vitamin C, vitamin K, and in fiber. They are rich in antioxidants which helps to reduce oxidative stress on the body, and lower your risk of chronic disease. Brussels are also one of the highest plant sources of Omega 3’s. Cruciferous vegetables are really powerhouse vegi’s they help to reduce inflammation in the body, are cancer fighters, and help to clear toxic estrogens as well. So, get your 2-3 servings of cruciferous vegi’s a day!
16 oz Fresh organic brussel sprouts (I often get them at Trader Joes)
3 pieces of bacon – cooked and chopped
1/4 C Pecans (or walnuts)- toasted and chopped
1/8-1/4 C Maple syrup
Trim off the ends of the Brussel sprouts and cut each sprout in half, or quarters if they are really large. Arrange halves on a parchment covered backing sheet, drizzle with olive oil, and salt. Roast in a 450 degree convection oven for 12-15mn. Remove and set aside.
Cook Bacon. My favorite method, is to lay the strips out on a parchment covered baking sheet, and cook in a 375 degree convection oven for about 15-20mn (always cook extra for nibbling on). Remove from parchment, place on a paper towel to drain. Chop when cooled slightly.
Toast pecans in a large skillet for a minute or two. Then add brussel sprouts, chopped bacon, and maple syrup. Toss together and serve!