I think brussel sprouts are one of those vegetables you have a love or hate relationship with, and no in between. I started eating them a few years ago, as my food adventures expanded, and fell in love. This maple facon roasted brussel sprouts recipe came about while I was looking for a way to make frozen brussel sprouts taste delicious!
Why use frozen ones?
The first reason is for convenience of course. When you stock frozen veggies in your freezer, it makes incorporating vegetables to your meals so much easier. Some of my favorites are broccoli florets, brussel sprouts, cauliflower florets, and a peas & carrots mix.
The second reason is a kosher one. Many kosher consumers are wary of vegetables which often contain bugs that are hard to spot or clean, since we are not allowed to consume them. In the past few years, greenhouse grown brussel sprouts have been brought to the table (literally) removing all questions of bug infestation. This is a huge deal! Kosher consumer brussel sprout lovers unite!
Although you cannot fully compare a fresh brussel sprout to a frozen one, it’s definitely delicious in it’s own way.
What you need for this recipe
- Frozen brussel sprouts
- Beef bacon (aka facon)
- Extra virgin olive oil
- 100% pure maple syrup
- Kosher salt
- Freshly ground black pepper
How to make maple facon roasted brussel sprouts
First and foremost is the oven temperature. Get it at a screaming hot 450 F. Line a baking sheet with parchment paper and toss the frozen sprouts on it. Pop that pan in the oven and roast for 15 minutes.
Remove the pan from the oven and drizzle on the maple syrup, olive oil, salt and pepper. Return the pan to the oven and roast for an additional 10-15 minutes until crispy.
While the brussel sprouts are roasting, heat a dry pan over medium-high heat. Cut the beef facon into cubes and place them into the pan. Cook, stirring often, for 8-10 minutes, until crispy. Transfer the beef facon to a paper towel lined plate and set aside.
Once the brussel sprouts are ready, toss with the beef facon on and serve!
Yum! This will definitely make a great addition to your Thanksgiving menu!!
Maple Facon Roasted Brussel Sprouts
- 1 16 oz bag brussel sprouts
- 3 tbsp extra virgin olive oil
- 2 tbsp 100% pure maple syrup
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 4 oz package beef facon
- Preheat oven to 450 F.
- Toss the frozen brussel sprouts on a parchment lined baking sheet and roast for 15 minutes.
- Remove the brussel sprouts from the oven and drizzle with olive oil, maple syrup, salt, and pepper.
- Roast for an additional 15 minutes.
- While they are roasting, set a pan over medium- low heat. Dice the beef facon up into small cubes. Cook the facon, stirring often, until crispy.
- Toss the roasted brussel sprouts and crisped beef facon together. Serve warm.
Making in advance
These are without a doubt the best when serving right away, however they are still delicious when made in advance. Store in a covered container in the fridge for up to 2 days.
Want more fall inspired recipes?
Until next time,