Brussels sprouts and the term “finger licking good” wouldn’t normally be paired in the same sentence together…but these brussels sprouts are most definitely that. My husband even liked them…like he actually ate them and wanted more. He does NOT like brussels sprouts or any member of the cabbage family. He said if you add maple syrup and bacon to just about anything, I’ll eat it! So there you have it. These are so good, husbands will even eat them.
I decided to make these for Mother’s Day. My mom loves cabbage and brussels sprouts are one of her favorites. My niece is an abnormal eater…and adores brussels sprouts and asparagus. My own children wouldn’t even consider eating this. But their loss.
Brussels Sprouts with Maple Syrup and Bacon
- 3 lbs brussels sprouts cut in half (we made a large batch, you can easily cut this in half)
- 3/4 C olive oil
- 1/4 C maple syrup
- 1 package of bacon, raw and sliced into 1/2- 1 inch pieces
- Salt and pepper to taste
Preheat oven to 400 degrees. In a large glass baking dish add sprouts. In a bowl mix the olive oil and syrup, and then pour over sprouts, evenly coating them all. Add bacon and mix well. Top with salt and pepper. Bake uncovered for an hour (until the bacon is a bit crispy and the sprouts are soft and tender).