How To Make Brussel's Sprouts That Don't SUCK!

Ingredients

• 2 pounds Brussels Sprouts (trimmed, outer leaves removed (save some leaves for garnish))
• 1 tablespoon Salt (for blanching water and final seasoning)
• 1/4 cup Olive Oil (extra‑virgin, Graza Sizzle recommended for roasting)
• 1/4 cup Maple Syrup (for maple‑cherry glaze)
• 2 tablespoons Cherry Vinegar (for maple‑cherry glaze)
• 2 tablespoons Unsalted Butter (cut into cubes, added to glaze)
• 1/4 cup Honey (for honey‑apple cider glaze)
• 2 tablespoons Apple Cider Vinegar (for honey‑apple cider glaze)
• 1/4 cup Steen Cane Syrup (for cane‑balsamic glaze)
• 2 tablespoons Balsamic Vinegar (for cane‑balsamic glaze)
• 4 slices Bacon (thick‑cut, rendered crisp)
• 1/2 cup Pecans (toasted, can substitute peanuts or walnuts)
• 1 Lemon (zest only, for garnish)
• 1 small Shallot (minced, optional for final glaze)
• 1 clove Garlic (minced, optional for final glaze)
• 1 tablespoon Graza Drizzle Olive Oil (finishing drizzle, optional)

Instructions

1. Trim and Clean Sprouts

   Cut off the very tip of each sprout, peel away any loose outer leaves, and save a handful of the nicer leaves for later garnish.

   Time: PT10M

2. Blanch Sprouts

   Bring 4 quarts of water to a rolling boil, add 1 tablespoon salt, then add sprouts in batches. Cook 3‑6 minutes until bright green, then immediately transfer to a colander and spread on a towel to steam away.

   Time: PT10M

3. Dry Sprouts

   Pat the blanched sprouts dry with paper towels so they roast crisp, not steam.

   Time: PT5M

4. Oil and Arrange

   Toss the dried sprouts with 1/4 cup olive oil until evenly coated, then spread in a single layer on a sheet pan.

   Time: PT5M

5. Roast Sprouts

   Roast in a pre‑heated 425°F oven for 25 minutes, flipping once after 20 minutes, until the cut sides are deep brown and the tips are caramelized.

   Time: PT25M

   Temperature: 425°F

6. Make Maple‑Cherry Glaze (Option 1)

   In a medium‑high heat pan, reduce 1/4 cup maple syrup for 2 minutes, add 2 tbsp cherry vinegar and reduce another 3 minutes, then whisk in 2 tbsp butter off the heat until smooth.

   Time: PT8M

7. Glaze Roasted Sprouts

   Toss the hot roasted sprouts in the prepared glaze until evenly coated, then sprinkle a pinch of salt.

   Time: PT2M

8. Toast Nuts

   Spread pecans on a sheet pan and toast in a 325°F oven for about 20 minutes, stirring halfway, until fragrant and lightly browned.

   Time: PT20M

   Temperature: 325°F

9. Render Bacon

   Place bacon slices in a cold skillet, turn to medium heat and cook 8 minutes, turning occasionally, until crisp. Remove and drain on paper towels, leaving the rendered fat in the pan.

   Time: PT8M

10. Fry Saved Sprout Leaves

    Add the saved sprout leaves to the hot bacon fat and fry 3 minutes, stirring, until crisp and darkened. Remove with a slotted spoon onto paper towels.

    Time: PT3M

11. Sear Roasted Sprouts

    Add the roasted sprouts back to the skillet, cut side down, and sear for 4 minutes to develop extra caramelization.

    Time: PT4M

12. Final Sweet‑Savory Glaze

    Add minced shallot, garlic, a handful of crisp bacon bits, 2 tbsp balsamic vinegar, 1/4 cup Steen cane syrup, and 2 tbsp butter to the pan. Cook over medium‑high, stirring, until the mixture thickens like caramel (about 5 minutes).

    Time: PT5M

13. Finish and Serve

    Transfer the glazed sprouts to a serving platter, sprinkle toasted pecans, crispy bacon pieces, fried sprout leaves, lemon zest, and drizzle with Graza Drizzle olive oil. Finish with a pinch of salt.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

15 g

Fat

18 g

Fiber

4 g