Roasted Brussels Sprouts with Maple Bacon Dressing Recipe #HolidayTips

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

1. 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.
2. Add syrup, shallots, vinegar, mustard and pepper. Bring to boil over medium high heat, stirring constantly. Simmer 5 minutes. Remove from heat. Keep warm.
3. 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.
4. BAKE 10 minutes. Remove foil. Cook an additional 10 to 12 minutes until Brussels sprouts are browned and tender. Toss with warm dressing.
5. Transfer to a pretty serving platter.
6. 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!

Cindy

Founder and Lead Blogger at Akron Ohio Moms

Cindy is the top Akron Blogger with her own take on awesome brands for families, where to vacation for families, a beat on local activities and family fun, a knack for getting moms to share , and a house that is always 2 weeks away from a complete remodel!