I can’t even explain how much I love roasted brussels sprouts. Every time I meet someone who hates brussels sprouts it becomes my mission to change their mind, and the first thing I always tell people is to try them roasted. Any which way it’s done – with the classic balsamic glaze, straight-up and simple with roasted potatoes, or a little sweet-and-savory like this dish – roasting does magic on these little green veggies.
I usually stick to the balsamic route myself since it’s SO super easy, but this time I decided to get a little more experimental with my flavors, and guess what? I think I have a new favorite. :-0
So here’s how this goes down: We still roast the brussels sprouts in the oven as usual so they get golden-brown and delicious, but this time we’re frying up some bacon to add to the mix (because when does bacon NOT make food taste better?!) and throwing in a healthy dose of walnuts to get all oven-toasted too. Then at the very end, we toss the whole thing with a bit of maple syrup and roast it for just a touch longer to get this savory-sweet thing happening ➝ so good.
Now, let’s address the elephant in the room here, which is that some of us don’t like brussels sprouts/sweet-and-savory dishes/nuts.
- To those who hate brussels sprouts, until you try them roasted, don’t judge.
- To those who aren’t sure about the savory-sweet ordeal, it’s just a tiny bit of pure maple syrup (because you gotta use the real stuff here), and I promise it works, especially since there’s bacon.
- And to those who think putting nuts in your food is nuts, lemme tell you, sometimes it really does taste good. I’m not one to use nuts in savory dishes much, but the walnuts add an extra depth of flavor and crunch to the recipe that I absolutely lovvve. Plus they have protein, fiber, and all kinds of other good things that make the recipe healthier, so it’s a win-win.
Also, gotta say – I know Thanksgiving is still about 3 months away, but this would be a killer side dish for it. Just keep that in the back of your mind… (or you know, pin it to your Fall Recipes board on Pinterest). ;)
Roasting brussels sprouts is one of the easiest and tastiest ways to prepare them. This version adds crispy bacon and crunchy walnuts to the mix, plus a touch of maple syrup, for a savory-sweet side dish that's sure to be a crowd-pleaser!
- 1 1/2 lbs brussels sprouts, stems off, halved
- 2 5/8 ounces (3/4 cup) walnuts, chopped
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 4 strips thick-cut bacon (I used maple bacon)
- 2 tablespoons pure maple syrup
- Preheat oven to 425ºF with oven rack in the top-third position. Line a baking sheet with parchment paper.
- In a large bowl, toss together the brussels sprouts, walnuts, olive oil, salt, and pepper, until evenly combined. Spread onto prepared baking sheet.
- Roast brussels sprouts in preheated oven for 30 minutes, or until crispy on the outside and fork-tender, tossing halfway through. During last 15 minutes, cook bacon in a skillet over medium-low to medium heat. Once fully cooked, remove from heat and coarsely chop.
- Once brussels sprouts are done cooking, add bacon and drizzle with maple syrup. Toss to combine and roast for another 2 minutes. Serve warm from oven.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.