Roasted Maple Bourbon Brussel Sprouts
Recipe by: Chelsea Streifeneder
Brussels sprouts may not be for everyone, but it seems they are making a comeback. I make and use them many ways at least a couple times a month. I enjoy cooking Brussels sprouts because they can adapt to a wide variety of flavors, and can be eaten raw or roasted and hot or cold. Of course, they can be enjoyed as a side dish by sprouts enthusiasts with just salt and pepper, or try this Maple Bourbon recipe as it incorporates some sweet, savory, smoky, and spicy notes without completely covering up the flavor of the sprouts for a twist on the regular side dish.
Products used: Bacon Olive Oil, Bourbon Maple Balsamic Vinegar, Bacon Olive Oil & Bourbon Maple Balsamic Vinegar
