TINY Kitchen Maple Brussels with Turkey Bacon

It wasn't until adulthood that I discovered the deliciousness that is Brussels Sprouts. I never ate them growing up, but like any good 80's kid, I "knew" they were gross. I just didn't know why. Fast-forward 25 years, and a plate of Brussels Sprouts were staring me down at a very fancy NYC restaurant while dining "family style" with foodie colleagues. Could I let them know that this was foreign to me? That I was kind of scared? Or do I just take a deep breath, give a fake smile, and tough out a single bite to prove my high-end dining prowess?

Short story: I did the latter. And probably couldn't contain my surprise and excitement that these tiny green nuggets were AMAZING. Especially when slathered with oil, butter, parm, honey, maple or any combination of the like.

Today, Brussels have earned their spot in the regular rotation in the TINY Kitchen, and this is one of my favorite ways to enjoy them. Give it a try and let me know what you think. I'd also love to hear your favorite way to eat Brussels Sprouts, too!

xoxo

Tessa

INGREDIENTS

1 package of Trader Joe's fresh raw Brussels Sprouts

1 tbs olive oil

1 tsp onion powder

1/2 tsp garlic salt

1/2 tsp cracked black pepper

4 slices turkey bacon

1 tbs real maple syrup

DIRECTIONS

• Pre-heat oven to 450 degrees

• Line a baking sheet with foil

• De-stem your sprouts, slice in half and remove excess loose or damaged leaves

• Place prepped sprouts in a large mixing bowl

• Toss sprouts in 1 tbs of olive oil

• Sprinkle with your pepper, onion powder, and garlic salt and toss again

• Pour your Brussels onto your baking tray, making sure to spread out into a single layer

• Slice up your turkey bacon into small pieces

• Sprinkle turkey bacon over your Brussels Sprouts, spreading out across the full length of the pan

• Place in oven and bake for 25 minutes or until edges of sprouts and bacon start to crisp

• Remove from oven and place in serving dish

• Drizzle maple across the top, serve!