Brussel Sprouts with Maple Balsamic


  • 1 pound Brussel Sprouts

  • 4 strips bacon cooked crisp 

  • 3 cloves garlic, minced

  • 1/4 cup finely chopped onion, or shallot

  • 2 tablespoons lemon juice

  • 2 tablespoons of BN Maple Balsamic 

  • 3 tablespoons of BN Bellas Blend Olive Oil
  1. Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside.

  2. Coat bottom of a large skillet or sauté pan with Bellas Blend olive oil and heat over medium heat.  

  3. Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.

  4. Add the lemon juice, Maple Balsamic, and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot. A nice drizzle of balsamic at the end is a great finish. 

These can also be roasted in the oven all at the same time.  Toss everything together and roast until tender, finish with Balsamic.

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