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| BRUSSEL SPROUTS & SWEET POTATOES | |
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4 strips bacon (1/2 inch pieces) 1 onion, finely chopped 2 lb. brussel sprouts 1/4 tsp. salt 1/4 tsp. pepper 1 c. coarsely chopped toasted pecans 3 medium sweet potatoes, sliced in rounds 1/3 c. maple syrup 4 tbsp. unsalted butter, melted In a 12 inch skillet, cook bacon; drain and reduce heat to low. Add onion and cook 5 minutes. Add sprouts; cook 5 minutes. Transfer to bowl; add salt, pepper and pecans. Add potatoes to pan and cook 3 minutes per side. Whisk together syrup and butter. Toss all ingredients into buttered 2 quart baking dish. Bake at 400°F for 20 minutes. | |
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recipe reviews #187173
CynBur (Florida) says:
This is a good recipe; the combination of flavors is spot on. However, when I made this to the letter before, the potatoes and sprouts were a little too al dente within the casserole. This time I seared them in the pan a little while longer, at the end, turned the broiler on for crispier sprouts. Love the butter and maple syrup sauce.
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