Crispy Maple Brussels SproutsCrispy Maple Brussels Sprouts
Crispy Maple Brussels Sprouts
Crispy Maple Brussels Sprouts
Thea Van Herwaarden
Thea Van Herwaarden
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Recipe - Alberni
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Crispy Maple Brussels Sprouts
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Ingredients
4-5 cups of Brussels sprouts cut in half
3 tablespoons vegetable oil
2 tablespoons of lemon juice divided
2 tablespoons of maple syrup
1 teaspoon of salt plus some extra to taste
4 thick slices of Pancetta diced
½ cup of Parmesan divided
2 tablespoons goat cheese
Lemon zest to garnish
Directions

Preheat oven to 425 degrees Fahrenheit.

In a large mixing bowl, place cut Brussels sprouts, vegetable oil, 1 tablespoon lemon juice, and 1 teaspoon of salt. Mix until well coated. Add maple syrup and toss again.

Place Brussels sprouts on a large baking sheet lined with parchment paper. Spread Brussels sprouts out onto baking sheet. Make sure they are not bunched up as they won’t get crunchy.

Bake in oven until nice and golden with some charred (about 15 minutes). Remove from heat. Sprinkle ¼ cup of the Parmesan over top of the Brussels sprouts as soon as they come out of the oven.

Meanwhile, in a medium pan on medium heat, add Pancetta. Slowly cook until Pancetta is crispy (about 10 minutes). Remove from heat onto paper towel to remove excess fat.

Place Brussels sprouts in desired serving dish with Pancetta. Top with lemon juice, salt to taste, goat cheese, remaining Parmesan and lemon zest. Enjoy!

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Prep Time
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Servings

Shop Ingredients

Makes 0 servings
4-5 cups of Brussels sprouts cut in half
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Brussels - Sprouts, Bulk, 1 Pound
$4.19/lb$0.92/100g
3 tablespoons vegetable oil
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Western Family - Vegetable Oil, 1.42 Litre
$8.99$0.63/100ml
2 tablespoons of lemon juice divided
Not Available
2 tablespoons of maple syrup
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Western Family - Pure Maple Syrup, 1 Litre
$19.99$2.00/100ml
1 teaspoon of salt plus some extra to taste
Not Available
4 thick slices of Pancetta diced
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Mastro - Pancetta Italian Style Bacon, 125 Gram
$8.49$6.79/100g
½ cup of Parmesan divided
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Tre Stelle - Grated Parmesan Cheese, 125 Gram
$7.99$6.39/100g
2 tablespoons goat cheese
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Woolwich Dairy - Goat Cheese Log - Original, 300 Gram
$12.79$4.26/100g
Lemon zest to garnish
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Lemons - Large Fresh, Each, 1 Each
$0.99 was $1.29

Directions

Preheat oven to 425 degrees Fahrenheit.

In a large mixing bowl, place cut Brussels sprouts, vegetable oil, 1 tablespoon lemon juice, and 1 teaspoon of salt. Mix until well coated. Add maple syrup and toss again.

Place Brussels sprouts on a large baking sheet lined with parchment paper. Spread Brussels sprouts out onto baking sheet. Make sure they are not bunched up as they won’t get crunchy.

Bake in oven until nice and golden with some charred (about 15 minutes). Remove from heat. Sprinkle ¼ cup of the Parmesan over top of the Brussels sprouts as soon as they come out of the oven.

Meanwhile, in a medium pan on medium heat, add Pancetta. Slowly cook until Pancetta is crispy (about 10 minutes). Remove from heat onto paper towel to remove excess fat.

Place Brussels sprouts in desired serving dish with Pancetta. Top with lemon juice, salt to taste, goat cheese, remaining Parmesan and lemon zest. Enjoy!