Sticky maple syrup, rosemary and bacon roast Brussels sprouts

    Sticky maple syrup, rosemary and bacon roast Brussels sprouts

    9saves
    50min


    16 people made this

    About this recipe: Turn roast Brussels sprouts into something spectacular with this recipe. The sprouts are roasted then tossed with a maple syrup, bacon and rosemary sauce, along with toasted hazelnuts and dried cranberries.

    Ingredients
    Serves: 6 

    • 450g Brussels sprouts, trimmed and quartered
    • 2 tablespoons olive oil
    • salt and ground black pepper to taste
    • 115g chopped hazelnuts
    • 3 rashers streaky bacon, chopped
    • 2 tablespoons maple syrup
    • 2 tablespoons chopped fresh rosemary
    • 120g dried cranberries
    • 4 tablespoons grated Pecorino-Romano cheese

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 220 C / Gas 8.
    2. Toss Brussels sprouts with olive oil, salt and pepper in a bowl until coated. Transfer sprouts to a baking tray.
    3. Bake in the preheated oven until sprouts are tender, about 15 minutes.
    4. Meanwhile, cook hazelnuts in a dry frying pan over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
    5. Cook and stir bacon in the same pan over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon dripping and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
    6. Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with the sauce. Sprinkle in hazelnuts, cranberries and cheese; toss well. Best served warm.

    Tip

    If you prefer simpler flavours, feel free to omit the cheese. Cranberries can also be omitted if you prefer less sweetness.

    Recently viewed

    Reviews (1)

    by
    0

    Great and quick prep. I continued using the same method the next time without the bacon and maple (ran out) and just made a nice seasoned oil and roasted the sprouts. Now we eat them more often. Sometimes with balsalmic glaze. Lovely. - 27 Jul 2016

    Write a review

    Click on stars to rate