Recipe ReDux Post # 28 Maple Bacon Brussels Sprouts

The November Recipe ReDux is “a Food Memory for Which You are Thankful”.  For this challenge we were encouraged to share a recipe that we grew up with, had family ties to etc... and to make it healthier.  I never loved Brussels sprouts growing up, but I learned to love them later in my 20’s and 30’s when they started popping up in restaurants as a trendy side dish.  In fact, for the past decade, very often when my parents, husband, daughter and I go out, we will get them as an appetizer or side dish to share.  We have had many nice family conversations and moments with Brussels Sprouts on our plates. I  have created a few Brussels Sprouts recipes on my blog in the past (often to have for Thanksgiving sides) but the one in particular I wanted to make for this challenge is our family favorite- Maple Bacon Brussels. These are what we order at our frequented family restaurant- J Nichol’s Kitchen.  The ones served there are like candy, pretty much sweet salty deliciousness, however very much fried and a tad bit heavy.  I decided to re-create this dish at home and use heart healthy olive oil (not in excess) and turkey bacon to lighten them up a bit and they honestly still tasted fabulous! Try them out at your next family meal, namely during the holidays, and check out the rest of the memorable dishes cooked up by the Recipe ReDux group too!!!

Ingredients:

4 cups of washed, stems trimmed and halved Brussels sprouts,
1 cup chopped onion
1 cup chopped turkey bacon, preferably nitrate-free (*use a gluten-free brand such as Trader Joes or Jennie-O if you are on a gluten free diet), about 4-5 slices
2 tablespoons olive oil, divided
2 tablespoons pure maple syrup, divided

salt (optional)

Directions:

Cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water or steaming in a pyrex dish in an half inch of water for about 4 minutes. (I actually got some from Trader Hoes that I could stem in the bag.) Meanwhile, coat a medium sized pan with 1 tablespoon olive oil. Add the onion, turkey bacon and 1 tablespoon of maple syrup sauté until lightly brown, about 5-7 minutes. Throw in the cooked Brussels sprout halves add the second tablespoon of olive oil and maple syrup and continue to sauté until the Brussels sprouts are lightly browned and tender., about 5 minutes. Add salt to taste if desired and serve.

Note : you can serve this dish hot, it is also nice at room temp or cold topped with Maple Mustard Vinaigrette.  

Makes 4.5 cups, 9 servings

Serving size: ½ cup Calories 80  Protein 4 g Carb 8 g Fiber 2 g Sugars 5 g Fat 4 g Saturated fat 0.5 g Sodium 140 mg

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