Brussels sprouts are a wonderful late-season vegetable you can still find from your local farms and at farmers’ markets. As the colder months progress and the plants get nipped with frost, the bitter flavors turn increasingly sweet as complex carbohydrates are broken down into simpler sugars. When combined with sweet maple syrup and salty bacon, Brussels sprouts become a great fall staple dish!

Roasted Brussels Sprouts with Bacon & Walnuts

Serves 4-6

Ingredients

• 2–3 lb brussels sprouts
• ½ lb thick sliced bacon
• ½ lb spanish onion
• ½ lb shelled walnuts
• ¼ cup good quality sherry vinegar
• ¼ cup extra virgin olive oil
• ¼ cup maple syrup
• Salt to taste

Directions

1. Preheat the oven to 450°F.
2. Cut Brussels sprouts in half and trim away any unsightly or damaged outer leaves. Add to a mixing bowl with extra virgin olive oil and season with salt. Transfer to a baking sheet and cook for 20–25 minutes until the Brussels sprouts are tender and the outer leaves are slightly charred. Allow to cool.
3. To make the vinaigrette, cut the bacon into ½” pieces and cook with oil over medium heat until the bacon is rendered and crisp.
4. Add the onion slivers into the pan and cook in the bacon fat and oil until translucent. Once cooked, add maple syrup, salt, and sherry vinegar. Continue to cook for an additional 2–3 minutes and set aside to cool.
5. Toast the walnut pieces in a 350°F oven for 10–15 minutes until aromatic. Remove and cool.
6. Toss the cooled Brussels sprouts with the bacon vinaigrette and add the walnuts. Make sure the components have cooled; otherwise the Brussels sprouts will steam and become soggy. Season with salt to taste.