If you want my attention, start a recipe with “maple bacon.” I’m in! I don’t care if it’s a meat, vegetable, cupcake, whatever. I think maple syrup and bacon are like peanut butter and jelly: a total match made in heaven. They come together deliciously in this easy brussels sprouts dish. Anytime someone tells me they “hate brussels sprouts,” I take it as a challenge and come at them with this recipe. So far, I’ve been able to convert EVERYONE who has tried it. This combo is THAT good. So, you should be eating maple bacon brussels sprouts. Let me show you how.
- 2 lbs fresh Brussels sprouts
- 1 tbsp. olive oil
- 1 tbsp. minced garlic
- 1 can (1 4/5 cups) diced tomatoes (I prefer no salt added)
- 1 package (10 tbsp.) real crumbled bacon (I've used Hormel or Aldi's Tuscan Garden)
- 1 tbsp. REAL maple syrup (read your labels)
- Chop sprouts in half or quarters (depending on the size) to make them bite-sized pieces.
- Heat olive oil and garlic in a skillet over medium heat.
- Once hot, add sprouts. Stir to coat.
- Sauté for 5ish minutes or until edges begin to brown.
- Add tomatoes and bacon. Cover and cook for 5 more minutes.
- Remove cover and continue to cook until sprouts reach desired tenderness. (Test on the largest one in the skillet. It should be almost tender.)
- Add the maple syrup when sprouts are finished. Mix well to coat.
- Divide into 6 servings immediately to keep your macros even.
As always, if you make the recipe as-written, feel free to share my math on MFP: MyMacroTools Maple Bacon Brussels Sprouts