| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 strips bacon
- 1 pound Brussels sprouts, cut in half through the core
- Kosher salt and freshly ground black pepper
- 2 shallots, minced
- 1/2 teaspoon ground cumin
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1/4 cup minced fresh chives
Instructions
- Preheat the oven to 425 degrees F.
- Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.
- Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.
- Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.
- Chop the bacon and sprinkle on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 299 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 11 g |
| Cholesterol | 29 mg |
| Sodium | 496 mg |
Reviews
Man GZ hit a home run with this! My second year doing this recipe for a thanksgiving side!
So yummy and rich !! Love the flavor bomb.. Hits all the senses. Very easy to make too.
Love these and will be making them often.
Tried a lot of sprout recipes… I’m a mustard junkie so these are the best I’ve had… used real maple syrup…didn’t think I’d like the sweet because I’m more savory oriented… but the mustard with the maple syrup was excellent…
Could you make these ahead of time and reheat later
I love Brussel sprouts pretty much any way you make them, but these are hands down the best Brussel sprouts I’ve ever had or made. I followed the recipe exactly and we can’t stop making them!
Not a bad taste but the sprouts weren’t as “crispy” as I would have liked
I had brussels sprouts to use up so I decided to try this recipe I had just seen on The Kitchen. The recipe is easy to follow, easy to do, and super tasty. I will definitely be making this again. Thanks, GZ!
Had never had Brussels sprouts and wanted to try them. Used this recipe as written and I have to say they were amazing. So much flavor…