Roasted Brussels Sprouts with Bourbon and Maple
These roasted Brussels sprouts made with Bourbon, maple, bacon, pear and feta cheese are a unique and scrumptious side dish.
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.