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fully loaded roasted brussel sprouts

Recipe by
Darci Juris
Scottsdale, AZ

My girlfriend went to a restaurant and ordered their Brussel sprouts. She sent me a picture and raved about how good they were. I could tell from the pic that there was something else in them. She confirmed there was apple, bacon, shallots and a maple syrup glaze. Of course, we were inspired, or at least I was, to duplicate that. And viola! Here is my duplication, which is completely amazing. The syrup definitely adds a sweet touch against the salty pancetta. If you like that kind of thing, you will love these Brussels.

yield 4 servings
prep time 15 Min
cook time 40 Min
method Roast

Ingredients For fully loaded roasted brussel sprouts

  • 1-2 lb
    fresh brussel sprouts
  • 1/2 c
    thick pancetta, chopped (you can buy this pre-cut in a package)
  • 3 Tbsp
    shallots, chopped
  • 1/2 lg
    gala apple, cored and chopped
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    maple syrup
  • dash
    salt and pepper

How To Make fully loaded roasted brussel sprouts

  • 1
    Preheat oven to 425 degrees F. Remove from heat once cooked.
  • 2
    Place Brussels in a baking dish. Sprinkle with salt and pepper, and add olive oil. Toss to coat.
  • 3
    Bake for approximately 30-40 minutes, turning and tossing occasionally.
  • 4
    Meanwhile, over medium heat in a frying pan, saute the pancetta for about 4 minutes, then add the apple and shallot and cook another 4 minutes, or until pancetta starts to slightly brown. I suggest starting just before the Brussels are done.
  • 5
    When Brussels are done, remove from oven, add the pancetta mix, and gently toss.
  • 6
    Drizzle with syrup, and serve. Enjoy!

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