Brussels Sprouts With Maple, Bacon, Jalepeno and Red Onions - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Brussels Sprouts With Maple, Bacon, Jalepeno and Red Onions

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    NEWSLETTERS

    Brussels Sprouts With Maple, Bacon, Jalepeno and Red Onions

    6 Bacon    Strips cut into 1/2-inch pieces
    1 Cup        Red Onion-sliced thinly
    1 Tbsp.      Jalapeno Peppers-finely chopped
    1 Lb.          Brussels Sprouts
    To Taste:   Pure Maple Syrup, Cider Vinegar, Salt, and Black Pepper

    In a separate saute pan, cook the bacon over medium heat stirring often until nearly crisp. Remove the bacon with a slotted spoon. Reserve just about 3 Tbsp. of the bacon grease in the pan. Add the onions to the pan and cook over medium heat until softened and light golden. Add the jalapeno peppers and cook for 30 seconds. Reserve all in the saute pan for tossing with the Brussels sprouts.

    Prepare the Brussels sprouts for boiling by trimming the very end of the stem off (don’t cut too deep). Then cut each sprout in half directly through the remaining stem. To each half, make a small incision directly through the stem, but don’t go so deep that it cuts into the leafy area.

    Add the Brussels sprouts to the boiling water in small batches so as to keep the water rapidly boiling. Cook for about 4 minutes or just until barely tender. Remove, drain and toss in the bacon, onion mixture. Repeat boiling with any remaining sprouts. Season to taste with salt, black pepper, maple syrup, cider vinegar. Enjoy!