I'll admit that I haven't always been a fan of Brussels sprouts. Like many moms, my mom would just boil them or steam them, serving them as completely tasteless chewy blobs. Yuck!
But my mother-in-law who is a vegetarian showed me how she would shred them and then pan fry them in some olive oil, and that opened up a whole new world for me.
Brussels sprouts are now one of my favorite vegetables. I'll often pan fry them, but also love to roast them in the oven (I love my Misen roasting pan, it's pretty enough to double as a serving platter).
This quick and easy recipe will turn even the most devout naysayer into a fan of Brussels Sprouts. It's a variation of one I developed for my cookbook In Season.
These aren’t the chewy, watery boiled vegetables your mother used to serve. These Brussels sprouts are roasted quickly at a high temperature in bacon grease to within an inch of their lives to bring out their natural flavors, then tossed with maple syrup and balsamic vinegar to add sweetness.
Then they’re roasted some more to caramelize them, and finally sprinkled with pistachios. I love to add crumbled bacon and blue cheese as well, but that's completely optional.
(Scroll down for the printable recipe card.)
Maple Bacon Roasted Brussels Sprouts with Dill and Pistachios
Makes 2 servings.
1 pound Brussels sprouts, ends trimmed and cut in half
1 shallot, cut into small chunks
5 or 6 garlic cloves
Several sprigs fresh dill fronds
2 tablespoons maple syrup
2 teaspoons balsamic vinegar
¼ cup pistachios
Kosher salt
Freshly ground black pepper
Olive oil
Cooked and crumbled bacon, optional
Crumbled blue cheese, optional
Preheat the oven to 425 degrees.
Drizzle a baking dish with olive oil, then add the Brussels sprouts, onion, garlic, and dill, season with salt and pepper, and toss with a bit more olive oil until uniformly coated, then arrange in a single layer.
Roast the sprouts on the middle rack for 12 to 15 minutes until starting to soften and brown around the edges.
In a small bowl, whisk the maple syrup with the balsamic vinegar and a few grinds of pepper.
Remove the pan from the oven and use tongs or a spatula to toss the Brussels sprouts on the pan with the maple syrup mixture, reserving some syrup for drizzling.
Continue to roast for another 8 to 10 minutes, until the sprouts are crispy and charred in places.
Remove from the oven, season with salt and pepper, and spoon into a serving dish or divide between plates.
Drizzle with the reserved maple balsamic glaze, then garnish with the pistachios, bacon and blue cheese, if desired.
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