It began with an innocent trip to Trader Joe's. I had already planned my menu for the week and purchased all of the required ingredients. But I got a little bored and the weather got a little crummy, so I bundled up my little boy for a trip to snag pumpkin spice rooibos tea from TJ's. And I maybe wanted a sample of whatever they were sampling. I'll be honest.
I was sticking to my pumpkin-themed shopping list until I meandered through the produce section. There I came upon a giant stalk of Brussles sprouts. "Danny, look at this!" I breathed with awe. Danny's eyes were wide with wonder, and he demonstrated true admiration by rubbing his drool-y hands all over the Brussels sprouts. He loved them. How could I not buy them? For Danny, of course.
And then this deliciousness happened. What's better than Brussels sprouts? Brussels sprouts with maple syrup and bacon, thankyouverymuch.
Get roasting, people.
P.S. No, Danny did not eat the Brussels sprouts. He only eats graham crackers. Sigh.
Maple-Glazed Brussels Sprouts with Bacon
Serves: 4
1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
4 strips bacon, chopped into small pieces
2 tablespoons maple syrup
Salt and pepper, to taste
Preheat oven to 400 degrees. On a large, rimmed baking sheet, toss together Brussels sprouts, oil, bacon, maple syrup, and salt and pepper. Roast for 30 minutes, until Brussels Sprouts are golden brown and tender, tossing halfway through.
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