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. And 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 cruciferous vegetables lower your risk of chronic disease. And Brussel sprouts are also one of the highest plant sources of Omega 3’s.

Cruciferous vegetables are really powerhouse veggies. They help to reduce inflammation in the body. They are cancer fighters. And they help to clear toxic estrogens, by optimizing the health of the liver.

So, get your 2-3 servings of cruciferous veggies a day!

Bacon, Maple, Roasted Brussel Sprouts Recipe

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

  1. Cook bacon. My favorite method is to bake it. I find that method easiest, and the bacon tastes really good. It also allows me to work on other parts of recipe while the bacon is cooking. Lay the bacon strips out on a parchment covered baking sheet or on a wire rack covered backing sheet, and cook in a 375 degree convection oven for about 15-20mn (I always cook extra for nibbling on too!)
  2. Please bacon on paper towels to absorb extra oils.
  3. Once cooled, chop into 1/2″ pieces, and set aside.
  4. Trim off the ends of the Brussel sprouts and cut each sprout in half, or quarters if they are really large.
  5. Arrange halves on a parchment covered backing sheet, drizzle with olive oil, and salt.
  6. Roast in a 450 degree convection oven for 12-15mn. Remove and set aside.
  7. Toast pecans in a large skillet for a minute or two.
  8. Next add Brussel sprouts, chopped bacon, and maple syrup. Toss together and serve!
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Updated 12/29/23

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