Maple Bacon Brussels Sprouts, a sweet and savory way to eat Brussels Sprouts that may get your sprouts naysayers to LOVE them.
Maple Bacon Brussels Sprouts make a good warm salad or side dish.
This Maple Bacon Brussels Sprouts recipe starts with oven-roasting Brussels sprouts in maple syrup, oil, vinegar and cayenne. The syrup takes the bitter right out of this good-for-you cruciferous vegetable. Crumbled bacon and tiny bits of dates complete the salad.
It is super good served hot or at room temperature, so you can make it ahead and serve is later with your meal. What a wonderful holiday side dish that meets all of my dietary restrictions, and maybe yours too. It’s gluten free, dairy free, soy free, nut free, egg free, and corn free, although I only restrict my diet to GF, DF, and SF.
I eat this way because I have several food allergies/sensitivities that it took me a long time to figure out. I share my health recovery secrets in two new books (coming soon!), It Ain’t Just the Diet Food Journal | A Daily Guide to Finding & Managing Your Food Allergies and It Ain’t Just the Diet Cookbook | How I Beat Food Allergies One Bite at a Time.
Tools You Need for the Recipe
You need a knife, cutting board, medium bowl, sauté pan, baking sheet, and measuring cups and spoons. Get parchment paper or a silicone baking mat, too.
Maple Bacon Brussels Sprouts Recipe
Maple Bacon Brussels Sprouts Salad
Sweet, salty and savory, this warm salad made with maple roasted Brussels Sprouts is delightful.
- 4 cups Brussels sprouts
- 2 slices thick-cut bacon
- 4 whole dried dates
- ¼ cup maple syrup
- ¼ cup olive oil
- 1 tablespoon applie cider vinegar
- 1 dash cayenne pepper
Heat the oven to 450°F.
Cut each Brussels sprout in half, top to bottom.
In a 2-cup measuring cup or a medium bowl whisk the syrup, oil, vinegar and cayenne pepper until emulsified.
Pour the dressing over the sprouts, reserving 1/4 cup of the dressing to use later.
Cover your baking sheet with a silicone mat or parchment paper and place the Brussels spouts evenly over the sheet, cut side down. Bake at 450°F for about 15 minutes until the sprouts are fork tender and the underside is turning brown.
While the sprouts are roasting, fry the bacon in a sauté pan until crisp.
Place the crispy bacon strips on a paper towel to absorb the grease and set the bacon aside.
Remove the pits from the dates and dice the dates into tiny bits.
When the sprouts are ready, place them in a bowl and crumble the bacon over the top of them. Add the dates and remaining dressing and toss to combine.
Serve warm or at room temperature.
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Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop December 21, 2020.