Roasted Brussels Sprouts Recipe
This Roasted Brussels Sprouts Recipe is smothered in a bacon fat, maple syrup, balsamic vinegar dressing and tossed with goat cheese, parmesan, and bacon!
Servings: 4 people
- 2 tablespoons warm bacon fat
- 2 tablespoons real maple syrup
- 1 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon salt plus more to taste after the brussels sprouts have roasted
- 1/8 teaspoon freshly ground black pepper
- 1 pound brussels sprouts
- 1/4 cup shredded parmesan
- 1/4 cup crumbled goat cheese
Lay bacon in a single layer on a cold skillet.
Turn heat to medium and cook the diced bacon until crispy.
Set aside, but reserve 2 tablespoons of the bacon fat.
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Slice them in half.
Dump them onto a rimmed baking sheet and then toss them with the dressing.
Roast for 20-30 minutes, until crisp on the outside and tender on the inside, stirring every 5 minutes or so.
Be sure to really move any sauce around that may have drizzled off the brussels sprouts or else the sugar in the maple syrup will burn.
Remove from the oven and toss with bacon, parmesan, and goat cheese.
Calories: 300kcal | Carbohydrates: 18g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 480mg | Potassium: 507mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1055IU | Vitamin C: 96.4mg | Calcium: 148mg | Iron: 2mg