Roasted Brussels Sprouts in Cane Syrup Sauce
Brussels sprouts and smoked bacon roasted with a sweet and savory sauce. A premium side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Here's What You Need
- 2 pounds Brussels sprouts
- 2 slices smoked bacon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup Cane Syrup Sauce
Here's What You Do
- Trim stem end and loose leaves from Brussels sprouts. Slice bacon into ¼ inch strips. Preheat oven to 400 degrees Fahrenheit. Prepare the Cane Syrup Sauce.
- Fry bacon in a cast iron skillet over medium heat until crispy, about 5 to 7 minutes.
- Add the Brussels Sprouts to the skillet. Add Kosher salt and Black pepper to taste.
- Saute the Brussels for about 10 minutes, stirring often, until Brussels just starts to brown.
- Place the skillet in the preheated oven. Roast for about 20 minutes.
- Add the Cane Syrup Sauce and stir well to coat all the Brussels sprouts.
- Return the skillet to the oven and roast for 15 to 25 minutes, until the Brussels are slightly tender when probed with a bamboo skewer or small thin knife.
- Remove the skillet from the oven and set aside for 5 to 10 minutes while the sauce cools and thickens slightly.
Notes
For Hints, Tips, and process photos, please read my article Roasted Brussels Sprouts with Cane Syrup Sauce.
Use fresh or frozen Brussels sprouts.
Prepare the Cane Syrup Sauce.
Leftovers can be kept in an airtight container refrigerated for 3 to 5 days.
This recipe can be made in an oven-proof skillet or transferred to a baking pan for roasting.
Nutrition
Calories: 231kcal | Carbohydrates: 27g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 1014mg | Potassium: 864mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1453IU | Vitamin C: 129mg | Calcium: 103mg | Iron: 3mg
