The best way to lower the stress level during the holidays is to prepare quick and make-ahead recipes. I learned this during my Smucker’s Holiday Traditions trip last month to Smucker’s Headquarters in Orrville, Ohio. I had the absolute pleasure of learning under fantastic chefs and pros at Smucker’s alongside fantastic food bloggers. I will be sharing several recipes and #HolidayTips this season from this trip in order to help you prepare for the holidays with a little less stress and a little more fun! (Check out #HolidayTips tagged posts)
Roasted Brussels Sprouts with Maple Bacon Dressing Recipe
I have never been found of brussel sprouts, so I wasn’t super thrilled to work on this recipe during the event. However, one taste of this recipe when complete made me a brussel sprout lover! I think it is the combination of Hungry Jack syrup and bacon! I was able to prepare this dish with fellow blogger, James Zahn from The Rock Father. We had a fun time learning and cooking together!
Makes: 6 to 8 servings
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Roasted Brussels Sprouts with Maple Bacon Dressing Ingredients
- 6 slices bacon, chopped
- 1/3 cup Hungry Jack® Original Syrup
- 2 TBSP finely chopped shallots
- 1 TBSP apple cider vinegar
- 1 TBSP Dijon mustard
- 1/2 tsp. pepper
- 2 lbs. Brussels sprouts, trimmed and halved
- 2 TBSP Crisco® Pure Olive Oil
- 1 TBSP water
- 1/2 tsp. salt
- 1/4 cup toasted pecans, chopped (optional)
Roasted Brussels Sprouts with Maple Bacon Dressing Directions
- COOK bacon in medium skillet over medium heat until crisp. Transfer bacon to plate lined with paper towels. Reserve 3 tablespoons bacon drippings in skillet.
- Add syrup, shallots, vinegar, mustard and pepper. Bring to boil over medium high heat, stirring constantly. Simmer 5 minutes. Remove from heat. Keep warm.
- HEAT oven to 500°F. Line 15 x 10 x 1-inch baking sheet with foil. Toss Brussels sprouts with oil, water and salt in large bowl until evenly coated. Arrange, cut side down, on prepared pan. Cover tightly with foil.
- BAKE 10 minutes. Remove foil. Cook an additional 10 to 12 minutes until Brussels sprouts are browned and tender. Toss with warm dressing.
- Transfer to a pretty serving platter.
- Top with reserved bacon and pecans, if desired.
This was the first time I’ve roasted brussels sprouts and it really made a huge difference in taste and consistency. It was also the first time I worked with shallots, so I was happy to get a personal demonstration from the pros at Smucker’s!
This is sure to win over a few new fans for brussels sprouts for your next holiday gathering. It sure beats the stand-by green bean casserole!
Check out more delicious recipes on the Smucker’s website. Happy Cooking!