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O my yum!!!! One of my favorites. Brussel Sprouts!!! My hubby was convinced for years that he hated them! He wouldn’t even give them a chance regardless of how many times I told him it’s all how you make them & I have to admit I make some yummy ones!
He finally gave in a few weeks back and tried one of my favorite ways to chef them up, sheetpan style with asparagus! He likes asparagus, so we figured if he really did hate Brussel Sprouts he could at least have the asparagus to eat.
Safe to say I was 100% correct! If you make Brussel Sprouts correctly, they are beyond delicious! He enjoyed them so much that I made them again a few days later and this time snapped a few pictures for y’all!!
• bacon drippings
• 2 pounds brussel sprouts
• 12 ounces asparagus
• 2 tbsp pure maple syrup
• 6 pieces of bacon
• 3.5 bag dried cranberries & candied pecan salad mix (salad dressing isle)
Preheat oven to 400 degrees. Slice brussel sprouts in half. Place on a large baking sheet. Slice asparagus and place asparagus tips onto the baking sheet with the brussel sprouts.
Cook bacon and then take the bacon grease and pour it into a bowl. Cut bacon and sprinkle the bacon onto the brussel sprouts & asparagus.
Add 2 tbsp pure maple syrup into the bacon grease and mix.
Coat with bacon grease- maple mixture.
Sprinkle dried cranberries & candied pecans onto the sheet pan. Place sheet pan in oven and cook for 12-13 minutes.
Serve & enjoy!
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