Fall · HarvestGuide.ca

Maple-Roasted Brussels Sprouts

Ingredients

• 700 g Brussels sprouts, trimmed and halved
• 3 tbsp neutral oil or bacon fat
• 1 tsp salt, plenty of black pepper
• 4 slices bacon, chopped (optional but very good)
• 2 tbsp maple syrup
• 1 tbsp cider vinegar
• Optional: 60 g toasted pecans or walnuts

Instructions

1. Heat the oven to 220 °C with the baking sheet inside. A preheated pan starts the browning the moment the sprouts land.
2. Trim the stem ends and pull off any loose or yellowed outer leaves. Halve each sprout through the stem.
3. Toss the sprouts with the oil, salt, and pepper until evenly coated.
4. Pull out the hot sheet and spread the sprouts cut-side down in a single layer, with space between them. Use two pans rather than crowding one.
5. Roast 20–25 minutes without stirring. The cut faces should be deep brown and the loose leaves nearly black and crisp.
6. If using bacon, fry it separately until crisp while the sprouts roast, and drain.
7. Toss the hot sprouts with the maple syrup, vinegar, bacon, and nuts. Taste for salt and serve straight away.

From HarvestGuide.ca — https://harvestguide.ca/recipes/maple-roasted-brussels-sprouts-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.