Maple Bacon Brussels Sprout

by Madison Daniels

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 40 minutes

1/2 lb Bacon or 4-5 strips cut into 1/2-inch pieces

1 1/2 lbs Brussels Sprouts

3 1/2 Tbsp Maple Syrup

2 Tbsp Dijon Mustard

Wash and trim Brussels sprouts and cut larger sprouts in half if it doesn't look like it'd fit in your mouth. In a dutch oven of any size, fry bacon over a good amount of coals until crisp (don't toss the bacon grease, it's your best friend here and goes a long way to flavor the end result). In a separate bowl combine the syrup and Dijon mustard. Add sprouts to bacon and gently mix the grease, bacon, and sprouts until they look happy. Pour the mapley-mustardly mixture over the happy bacon and sprouts and gently stir. Cover and roast with 12 briquettes in the basement and 15 on the roof of your dutch oven for 20 minutes or until sprouts are tender. Now enjoy Brussels sprouts as never before.

Makes 4-5 side dish servings, but I'd highly recommend doubling the recipe. Also, syrup and mustard can be added to taste. And even if you don't like mustard (I don't), it's completely necessary to ensure you aren't overpowered by the sweetness of the syrup and if it's properly mixed, the mustard won't even be tasted.