Place oven rack in upper third of oven. If desired, line a 15x10-inch baking pan with foil. Place pan on oven rack. Preheat oven to 425 degrees.
Brussels sprouts tossed in a maple-bourbon glaze? This is a perfect way to add more veggies without comprising flavor!
Servings and Ingredients
|1 lbs. Hy-Vee Short Cuts Brussels sprouts|
|1 1 large Envy apple, cored and cut into 3/4-inch cubes|
|¼ c. Culinary Tours aged bourbon barrel maple syrup|
|1 ½ tbsp. Gustare Vita olive oil|
|¾ tsp. fresh thyme, finely chopped|
|½ tsp. fine sea salt|
|½ tsp. Hy-Vee Malabar black pepper, coarse-ground|
|½ c. candied pecans|
|3 slice(s) thick-sliced sweet smoked bacon, cooked and cut into 1/2-inch pieces|
Things To Grab
- 15x10-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Large bowl
Cut large sprout pieces lengthwise in half. Place sprouts and apple in a large bowl. Stir together syrup, olive oil, thyme, salt, and black pepper; drizzle over sprouts and apple. Toss until coated.
Remove baking pan from oven; lightly spray with cooking spray. Transfer sprouts and apple to prepared pan; spread in a single layer.
Roast for 10 minutes. Stir; roast 5 minutes more or until sprouts are caramelized and apples are tender. Add pecans and bacon; gently toss to combine.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 330mg
- Total Carbohydrates: 27g
- Protein: 4g
Hy-Vee Seasons March 2021