If you're into salty + sweet flavor combinations, this recipe is for you. Here, roasted Brussels sprouts are finished with a coating of butter, brown sugar, soy sauce and garlic as well as a sprinkle of smoky bacon.
You can use the sugar coating in this recipe with other roasted vegetables as well! With Autumn just around the corner, you may find yourself roasting all the things!
Serves 4
Time: 30 minutes
Ingredients
2 lbs Brussels sprouts, trimmed
1/4 cup extra virgin olive oil
Kosher salt
Freshly cracked pepper
1 1/4 tsp granulated garlic, divided
4 Tbsp butter
1/4 cup light brown sugar
1 Tbsp soy sauce
4 slices of thick bacon, cooked and chopped
Directions
Preheat the oven to 425°F. Cut the Brussels sprouts into halves or quarters (depending on their size), and toss them with the olive oil, a pinch of salt, some freshly cracked pepper, and a 1/4 tsp of granulated garlic. Arrange the sprouts in a single layer on a rimmed baking sheet, with the cut side down. Roast for 15 minutes.
Meanwhile, melt the butter in a large skillet over medium heat. Add the brown sugar, soy sauce, and 1 tsp of granulated garlic. Stir until the sugar has dissolved. When the mixture begins to bubble turn off the heat, cook 3 more minutes.
Transfer the roasted Brussels sprouts to the skillet and toss with the sugar mixture. Sprinkle the bacon on top. Serve immediately.
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