Maple Balsamic Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 side dish servings
Ingredients
  • ½ cup raw pecan halves*
  • 6 slices thick-cut bacon, chopped into bacon bits
  • 2 pounds brussels sprouts, stems trimmed, halved
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • ¼ tsp black pepper (optional)
  • 2½ Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
Directions
  1. Preheat your oven to 350 F and line a large rimmed baking sheet with parchment paper. Place the brussels sprouts in a large, heat-proof mixing bowl.
  2. Place pecans on the prepared baking sheet and bake for about 5 minutes, until lightly toasted. Make sure to watch them closely because they burn fast! Transfer nuts to a cutting board and let cool before chopping them coarsely. Set aside for later.
  3. Increase the oven temperature to 400°F.
  4. In a medium sized skillet over medium heat, cook the bacon bits until crispy, about 5-6 minutes, stirring often with a wooden spoon so they don’t burn. Once cooked, remove the bacon to a paper towel lined plate to cool.
  5. Carefully pour the remaining bacon fat (about 1-2 Tbsp) into the bowl with the brussels sprouts. Add in the coconut oil, cinnamon, salt and pepper, and stir to combine with a wooden spoon.
  6. Pop the pan in the oven and roast the sprouts for about 20 minutes, then stir them with a wooden spoon. Turn the oven down to 375 F and cook the sprouts for about 10 more minutes. They should be fork-able, browning and caramelized when they’re finished.
  7. Transfer to a serving bowl and toss with balsamic vinegar and maple syrup to coat evenly.
  8. Just before serving, fold in the pecans and bacon, then adjust salt and pepper to taste.
Notes
*To make this recipe autoimmune friendly, just omit the pecans and black pepper.
Recipe by Real Food with Dana at http://www.realfoodwithdana.com/maple-balsamic-brussels-sprouts/