Hi hi! :) Pardon my absence from the blog last week – it was a weird one. If you follow me on Instagram Stories then you may know I was engrossed in the Ford/Kavanaugh hearing and vote at the tail end of the week. Truly it was all I could think about and got little else done besides keeping my children alive. It was good to have the weekend to calm down, drench myself in oils, and pump myself up to take on the upcoming week.
Which brings us to the present. HAPPY MONDAY! Have you done anything fabulously fall over the past couple of weeks? Visited an orchard? Made apple crisp? (<< OMG that apple crisp…) Gone to the farmer’s market? We bought season passes to a local pumpkin patch with lots of activities – goats to feed (pellets and not Cam’s fingers, though he’s made it his personal mission to add them to the menu,) a mud pie kitchen, and giant jumping pillow that doubles as a splash pad as it collects daily dew and drizzle.
Pre-kids-Kristin may have looked at these little boys in this moment and wondered, is that Mom going to tell her children to stop jumping and slip-sliding in the gross water on this nippy, 60 degree day? Post-kids-Kristin invites her to try. ;) All that to say, we’ve also been making the most of these past few weeks.
Like cooking up gobs of fall-friendly recipes including Ben’s Beef Stew, gluten-free Homestyle Chicken and Noodles, and pan after pan of Maple Pumpkin Oatmeal Breakfast Bars and Apple Cinnamon Oatmeal Breakfast Bars. I need to add Maple-Bacon Brussels Sprouts to my Fall Cooking Bucket List because they are a must try during fall – peak brussels sprouts season!
This side dish is everything you think it is and more. The reason I’m so obsessed is of course because the combination of bacon, brussels sprouts and a drizzle of maple syrup is so good you’ll scream, but also because you literally add everything into a skillet and let it cook together. The bacon sizzles and crisps as the brussels sprouts soften and braise in the tasty bacon fat. Add minced garlic and a drizzle of pure maple syrup and you’re going to be in fall-inspired, side dish heaven. Imagine if that was a real place for a moment. Wow.
I’ve been making this super easy side dish a lot over the past couple of weeks. I let it sizzle on the burner next to whatever I’m cooking as the main dish for dinner (pairs well with burgers and pork tenderloin, I might add!) giving it a stir every now again. Simple and scrumptious. What more could you ask for?
Start by adding 3 slices chopped bacon to a large, 12″ skillet then turn the heat to medium.
As soon as the bacon begins to sizzle, add a 9oz bag sliced brussels sprouts. I don’t use these bags of pre-sliced brussels sprouts for any of my raw brussels sprouts salads – they’re not shaved thin enough for my liking to eat raw – but for cooked dishes like this one they are SO convenient.
That said, if you can’t find these bags (I think Trader Joe’s has a version too,) you can slice 12oz whole brussels sprouts which should equal roughly 9oz after trimming.
Add a drizzle of extra virgin olive oil (just a little – like a teaspoon or even less,) to help the bacon continue to sizzle, then cook until the bacon is crisp and brussels sprouts are golden brown and tender, 20-25 minutes, stirring every now and again. Season with salt and lots of black pepper.
Last step is to add 2 cloves minced or pressed garlic then saute for 1 minute, followed by drizzling in a scant Tablespoon pure maple syrup. Stir to combine then serve. I hope you love this EASY, mouthwatering, fall-friendly side dish recipe! Enjoy!
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Maple Bacon Brussels Sprouts
Maple Bacon Brussels Sprouts are an irresistable gluten-free side dish that's made in just one skillet and flavored with pure maple syrup and bacon. Simple yet seriously scrumptious.
- 3 slices bacon, chopped
- 9oz bag sliced brussels sprouts
- drizzle extra virgin olive oil
- salt and pepper
- 2 cloves garlic, pressed or minced
- scant Tablespoon maple syrup
- Add bacon to a large, 12" skillet. Turn the heat to medium then, when the bacon begins to sizzle, add the brussels sprouts and a small drizzle of oil. Saute, stirring occasionally, until both the brussels sprouts and bacon are golden brown, 20-25 minutes. Season with salt and pepper.
- Add garlic then saute for 1 minute, or until very fragrant. Add maple syrup then stir to coat. Taste then add more salt, pepper, and/or up maple syrup if desired, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.