A mixture of shallots and plant based Bacon set the stage for the main attraction, brussel sprouts. The brussel sprouts are carried to another level through a combination of maple syrup (we are Canadian, eh) and the bright flavours from the rosemary and parsley. A flavourful mixture that will have you coming back for seconds (or maybe even thirds).
So do up the brussel sprouts the right way - even young Jack will be eatin’ his greens.
Recipe by the Bean Butchers
Maple Bacon Brussel Sprouts
Ingredients1kg brussel sprouts, cleaned and halved
1 cup sliced shallots
½ package Very Good Bacon, cut into small pieces
¼ cup maple syrup
¼ cup olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
Freshly cracked peppercorns
In a large saucepan place 3 litres of water and 1 tbsp of salt, and bring to the boil.
In the meantime, in a large pan heat oil over medium-high heat and then add shallots and bacon. Cook for 6-7 minutes or until the shallots are tender.
Once the water is boiling, place the brussel sprouts in boiling water and blanch for 3-5 minutes. After blanching, drain brussel sprouts before putting in the pan to sauté with shallots and bacon.
After a couple of minutes of sauteing add maple syrup to the pan and bring it to a boil. Once brought to a boil, add chopped herbs toss and serve.
Be sure to share your Maple Bacon Brussel Sprouts with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.
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