Bourbon and Maple Brussels Sprouts with Pear & Feta

Pear-and-Bacon-Brussels-Sprouts
Spiked Brussels sprouts roasted with maple and bacon are so scrumptious you may want to make them the main dish instead of the side dish.

For me, the hardest part about making these Brussels sprouts is right after taking them out of the oven.

This is when the Brussels sprout leaves are at their crispiest and so very good.

The leaves are my favorite when roasted. They get crispy and a little bit brown which adds a wonderful roasted flavor.

Speaking of flavor, the bourbon, maple syrup and bacon are the perfect complement to the roasted Brussels sprouts.

I especially like the pears in this recipe too because they add just a hint of sweetness.

When topped with crumbled feta cheese it makes for an amazing side dish. Or even a main dish for that matter.

So let’s check out the ingredients.

Bourbon-brussels-sprouts

Brussels sprouts, red pear, bourbon, maple syrup, olive oil, real bacon bits, garlic, crumbled feta cheese and salt.

Here’s how to make it.

Preheat the oven to 350 degrees F.

1-brussels-sprouts

Peel some of the leaves off of the larger Brussels sprouts, and rinse and drain both the Brussels sprouts and the leaves. Set aside.

2-add-bourbon-to-veggies

In a large bowl add the bourbon,

3-add-maple-syrup

maple syrup,

4-add-olive-oil

olive oil,

5-chop-garlic

6-add-garlic-to-bowl

garlic,

7-add-bacon-to-bowl

bacon, and

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whisk together.

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Next,

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add the…

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…Brussels sprouts to the bowl, and set aside for a moment.

12-cut-red-pear

With the skin on, cut the pear from the core into large pieces. Then cut the pieces into smaller pieces about ¾’s of an inch thick.

13-pears-in-bowl

Add the pear to the bowl…

14-stir-brussels-sprouts

…and gently stir so that the Brussels sprouts and pears are coated in the marinade.

15-salt-in-brussels-sprouts

To a large cookie sheet that has sides, evenly spread out the Brussels sprouts, pears and all of the marinade. Lightly sprinkle salt on top.

2-Bourbon-Bacon-Brussels-Sprouts

Cook for 15 minutes and then using a spatula, carefully stir so the Brussels sprouts get coated with the marinade at the bottom of the pan.

4-Bourbon-Pear-Bacon-Brussels-Sprouts

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Let cook for another 8 to 10 minutes or until the leaves and bottom sides of the Brussels sprouts start to turn a crispy brown.

1-Maple-Bourbon-Bacon-Veggie

Serve right out of the oven.

8-Feta-Bourbon-Brussels-Sprouts

Top with bacon…

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…and crumbled feta.

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…Then,

5-Maple-Bacon-Brussels-Sprouts

enjoy.

More on Brussels Sprouts:

Fall Shredded Brussels Sprouts Salad by Iowa Girl Eats
Brussels Sprouts with Pancetta, Cranberry and Pine Nuts by The Brown Eyed Baker
Fajita Brussels Sprouts by Coupon Clipping Cook
Crispy Fried Brussels Sprouts with Mom’s Chili Fish Sauce by White on Rice Couple
Brussels Sprouts with Black Bean Garlic Sauce by Simply Recipes
Risotto with Brussels Sprouts and Browned Butter by The Pioneer Woman
Brussels Sprouts with Olive Oil and Garlic by Coupon Clipping Cook

Bourbon and Maple Brussels Sprouts with Pear and Feta

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

2 cups whole Brussels sprouts (small to medium size)
1 red pear (or regular pear)
¼ cup bourbon
¼ cup maple syrup
1-1/2 tablespoons olive oil
2 cloves garlic, diced
2 tablespoons real bacon bits (for the roasted Brussels sprouts)
3 dashes salt
1 tablespoon real bacon bits (for the topping)
2 tablespoons crumbled feta cheese (for the topping)

Directions:

Preheat the oven to 350 degrees F. Peel some of the leaves off of the larger Brussels sprouts, and rinse and drain both the Brussels sprouts and the leaves. Set aside.

In a large bowl add the bourbon, maple syrup, olive oil, garlic, bacon, and whisk together. Add the Brussels sprouts, stir together and set aside for a moment. With the skin on, cut the pear from the core into large pieces. Then cut the pieces into smaller pieces about ¾’s of an inch thick. Add the pear to the bowl and gently stir so that the Brussels sprouts and pears are coated with the marinade.

To a large cookie sheet that has sides, evenly spread out the Brussels sprouts, pears and all of the marinade. Lightly sprinkle salt on top. In a preheated oven, cook for 15 minutes and then using a spatula, carefully stir so the Brussels sprouts are coated with the marinade at the bottom of the pan. Let cook for another 8 to 10 minutes or until the leaves start to turn a crispy brown. Serve right out of the oven. Top with bacon and crumbled feta.

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