Roasted Maple Bourbon Brussel Sprouts

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


2 pounds of Brussels sprouts, trimmed and halved
5 tablespoons SOOC Bacon Olive Oil
3 tablespoons SOOC Bourbon Maple Balsamic Vinegar
Salt and pepper to taste


1. Heat your oven to 400 degrees. Place the trimmed and halved Brussels sprouts on a parchment lined baking sheet.

2. Drizzle with SOOC Bacon Olive Oil. Toss to coat and add some salt and pepper.

3. Bake for 20 minutes or until cooked and pieces are crisped.

4. Remove the Brussels sprouts from the oven when done and transfer them to a bowl.

5. Drizzle the SOOC Bourbon Maple Balsamic Vinegar over the warm Brussels sprouts and mix. Serve warm.