Roasted Brussels Sprouts with Bourbon & Maple
Scrumptious roasted Brussels sprouts made with bourbon, maple, bacon and pear, and topped with crumbled feta cheese for the win.
For me, the hardest part about making these roasted Brussels sprouts is not snacking on the crispy leaves when they come right out of the oven.
The crispy leaves on these roasted Brussels sprouts taste so good and add a wonderful flavor to the entire dish.
The bourbon, maple syrup and bacon are a wonderful complement to the roasted Brussels sprouts.
And I especially like how the pears in this recipe add a hint of sweetness.
Last but not least, the Brussels sprouts are topped with crumbled feta cheese.
This unique side dish tastes so good that you may want to just make it a main dish instead.
Let’s check out the ingredients.
Brussels sprouts, red pear, bourbon, maple syrup, olive oil, real bacon bits, garlic, crumbled feta cheese and salt
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
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.
For the Marinade
Bourbon, Maple Syrup, Olive Oil and Garlic:
In a large bowl add the bourbon,
maple syrup,
olive oil,
and garlic.
Bacon Bits:
Add bacon bits, and
whisk together.
For the Brussels Sprouts and Pears
Next,
add the…
…Brussels sprouts to the bowl 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 3/4’s of an inch thick.
Add the pear to the bowl…
…and gently stir so that the Brussels sprouts and pears are coated in the marinade.
Baking Sheet Pan and Salt:
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.
Bake:
In a preheated oven (at 350 degrees F.), cook for 15 minutes then remove the pan from the oven.
Using a spatula, carefully stir so the Brussels sprouts get coated with the marinade at the bottom of the pan.
Put the Brussels sprouts back in the oven and…
…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.
Serve
Serve warm.
Toppings:
Top with bacon…
…and…
…crumbled feta cheese.
Thank you so much for stopping by!
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Roasted Brussels Sprouts with Bourbon and Maple
Ingredients
- 2 cups whole Brussels sprouts small to medium size
- 1 red pear (or a Bosc, D'Anjou, or Bartlett pear can be used)
- 1-1/2 tablespoons bourbon
- 1/4 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
Instructions
- 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 3/4'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 (at 350 degrees F.), cook for 15 minutes then remove the pan from the oven, and using a spatula carefully stir so the Brussels sprouts get coated with the marinade at the bottom of the pan.Put the Brussels sprouts back in the oven and let cook for another 8 to 10 minutes or until the leaves start to turn a crispy brown. Serve warm.
- Top with bacon and crumbled feta.
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