Roasted Bacon & Almond Brussels Sprouts
2 pounds brussels sprouts, trimmed and halved lengthwise
1 pound applewood-smoked bacon
1 tablespoon olive oil
1⁄3 cup pure maple syrup
1⁄2 cup slivered almonds
salt & pepper, to taste
Cook bacon until crispy. Let stand on a rack or paper towel and crumble into coarse bits.
Preheat oven to 400°F.
Blanche brussels sprouts in boiling water for 5 minutes.
Drain and rinse with cool water. Shake off excess water or pat dry.
Toss sprouts with olive oil, salt, and pepper, and roast on a shallow pan for 8–10 minutes or until the outer leaves begin to brown.
Warm maple syrup in a large pan.
Add the brussels sprouts, almonds, and bacon bits and toss until evenly coated.
Season with salt and pepper.
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