Recipe: Roasted Brussels Sprouts with Bacon and Maple Syrup make a great springtime side dish

Roasted Brussels sprouts are such a welcome side dish, especially when bacon and maple syrup come to the party. This version is from “The Big Book of Sides” by Rick Rodgers (Ballantine, $30).  Although this dish is welcome at holiday meals, I like to make it to accompany proteins cooked in warm weather on the grill. Salmon or pork, simply grilled, are delicious accompanied by these luscious sprouts.

I appreciate that Rodgers gives detailed make-ahead instructions, tips that are so helpful when entertaining.

Roasted Brussels Sprouts with Bacon and Maple Syrup

Yield: 6 servings

INGREDIENTS

3 slices bacon, preferably thick cut

1 1/4 pounds Brussels sprouts, halved from top to bottom if larger than a walnut

3 tablespoons pure maple syrup, preferably Grade A dark

Kosher salt and freshly ground black pepper

DIRECTIONS

1. Cook bacon in large skillet over medium heat, turning once, until crisp and browned, 7 to 8 minutes. Using a slotted spoon, transfer to drain and cool on paper towels. Pour the rendered bacon fat into a small bowl and set aside. (Bacon and bacon fat can be cooled, covered separately, and refrigerated for up to 1 day. Reheat the bacon fat until melted.)

2. Meanwhile, bring a large pot of salted water to a boil on high heat. Add sprouts and cook until they turn a brighter shade of green, about 3 minutes. Drain, rinse well under cold running water, and drain again. Pat dry with paper towels. (The sprouts can be wrapped in dry paper towels, stored in plastic zip-tight bags, and refrigerated for up to 1 day.)

3. Position oven rack to center position. Preheat to 400 degrees. Line a rimmed baking pan with parchment paper. Gently toss sprouts and bacon fat in large bowl until coated. Spread sprouts on prepared pan. Bake until sprouts, turning occasionally, until they are beginning to brown, about 20 minutes. Remove from oven and drizzle with syrup; gently toss to coat them evenly. Return to oven and bake, stirring once or twice, until syrup has reduced to a glaze, about 5 minutes. Season to taste with salt and pepper. Coarsely chop bacon and sprinkle over sprouts. Serve.

Source: “The Big Book of Sides” by Rick Rodgers (Ballantine, $30)

Cooking question? Contact Cathy Thomas at [email protected]