Brussel sprouts are having kind of a moment, aren't they?
No longer do we think of them as the boiled, flavorless vegetable our mothers and grandmothers would force us to eat. No, now they are trendy, artisanal, dare I say popular as a side or appetizer. But the one thing they MUST be? CRISPY AF.
Something about brussel sprouts just screams "fall holiday vegetable" to me, and who am I to ignore that urge, amiright? I usually make these at both Thanksgiving and Christmas, so that both families get to enjoy the dish (we see my husband's family at Thanksgiving and mine at Christmas). A couple years ago, my dad even declared that he (not a notorious vegetable enthusiast) actually really loved these! So, we keep them.
Let's be honest- if you add maple syrup and bacon to anything, and it's going to increase its deliciousness ten-fold. But there is something about this combo of flavors that just works best with a crispy brussel. The sweetness of the syrup with the fattiness of the bacon and the earthiness of the sprout all work so well together. And if you can get that bacon just as crispy as the brussels...YUM! Try this recipe out on your vegetable haters- they might convert! A little note though: I would save this dish to be the last to finish on Turkey Day though, as no one likes a cold sprout.