The lowly Brussels Sprout makes a favorful contribution with this recipe. This recipe comes from The Denver Post, November 19, 2014 edition.
Ingredients
3 slices bacon, thick cut is better
1 3/4 pound Brussels sprouts, halved lengthwise if they are larger than a walnut
3 Tablespoons maple syrup
Salt and pepper
Instructions
Cook the bacon in a medium skillet until crisp and browned. Transfer it to paper-towels to drain.
Save the bacon fat.
In large saucepan, bring salted water to boil. Add the sprouts and cook until they turn a bright green, about 3 minutes. Drain, then rinse under cold water and drain again. Pat with paper towels to dry thoroughly.
Position a rack in the middle of the oven and heat to 400F. Line a baking sheet with parchment paper.
Toss the sprouts with the bacon fat and spread onto prepared baking sheet. Bake, turning once, until they start to brown, about 20 minutes. Remove from oven. Drizzle sprouts with maple syrup and stir to coat evenly. Return sprouts to oven and continue baking, stirring occasionally, until syrup has reduced to a glaze, about 5 minutes more.
Season with salt and pepper to taste. Place in serving bowl and top with crumbled bacon.