We have come to love Brussels sprouts at Becker Farms! Typically, I prepare them by lightly tossing in a little oil, seasoning with salt and pepper, and then roasting them in the oven, adding freshly grated Parmesan cheese once done. I recently enjoyed a sweet and savory preparation method at a restaurant and thought I would give it a try at home (photos below). Note: any and all healthfulness of the Brussels sprouts is completely negated when making them in this way.
4 c Brussels sprouts
6 strips of bacon (note: or use bacon ends…they are on sale this week!)
6 TBSP butter
4 TBSP maple syrup (or less, if you don’t want quite as much sweetness)
salt and pepper to taste
Rinse Brussels sprouts and slice or cut into desired-size pieces. Using kitchen shears or a knife, cut the bacon/bacon ends into strips around 3/4″ in size. Heat the bacon strips in a saute pan until crispy. Remove and place on a paper towel. In the same pan, combine the butter with the remaining bacon fat. Once melted, add the Brussels sprouts and cook over medium-heat until they begin to caramelize, stirring often. Add the bacon pieces back to the pan and add in the maple syrup. Heat for another 1-2 minutes or until desired tenderness is reached. Season with salt and pepper.