These Brussels Sprouts are the perfect combination of savory and sweet. Adding the cayenne pepper takes them to another level.
1 pound Brussels Sprouts
3 slices very Thick Cut Bacon
1 sliced Onion
3 Tbsp Real Maple Syrup
2 Tbsp Olive Oil (optional)
1 tsp Salt
½ tsp Pepper
⅛ tsp Cayenne Pepper (optional)
Preheat the oven to 400℉ (204℃).
Line a baking sheet with foil and spray with cooking spray.
Cook the bacon halfway through.
Trim the bottom of the Brussels Sprouts and slice in half. Keep the leaves that fall off. Add to bowl with sliced onions.
Add bacon, bacon drippings, salt, pepper, and cayenne pepper. If the Brussels Sprouts seem dry, add some olive oil.
Bake for about 30 minutes until golden brown.
These are made in a traditional oven. No extra equipment is required.
Depending on the size of your Brussels Sprouts they could take less or more than 30 minutes. Start checking them at 20 minutes.
You can get really thick-cut bacon at the deli. I like using this because it doesn’t burn. If you can’t get really thick-cut bacon, use the packaged thick-cut bacon, but increase to 5 slices and cook less. I also wouldn’t use all the bacon drippings from this because it may be too much.