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Brussels sprouts with maple syrup, bacon and hazelnuts make the perfect side dish during the holidays or anytime.
Preheat oven to 375 F.
Wash Brussels sprouts, cut off ends (root) and discard the ends. Then cut each sprout in half. Place Brussels sprouts in a large bowl, drizzle with 1 teaspoon of olive oil, sprinkle with a bit of salt and pepper, and toss to evenly coat. Set aside.
Cook the bacon and hazelnuts in a large oven-proof skillet over medium heat until the bacon starts to become crisp and hazelnuts become slightly toasted, about 4-5 minutes. Transfer the bacon and hazelnuts to a medium bowl and set aside.
Keep the skillet on the heat and add the Brussels sprouts to the skillet. Drizzle maple syrup all over the Brussels spouts and stir in the pan to evenly distribute the syrup over the sprouts. Cook Brussels sprouts in the pan for about 5 minutes or until they become a bit caramelized and get a tiny bit golden brown.
Put the skillet in the preheated oven and roast the Brussels sprouts for about 30 minutes, then add the bacon and hazelnuts to the pan and roast for another 10 minutes or until sprouts are caramelized and golden. Add salt and pepper to taste.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!