"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brussels Sprouts with Sweet Potatoes and Maple Syrup Recipe

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This recipe for Brussels Sprouts with Sweet Potatoes and Maple Syrup, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 strips bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 lbs brussels sprouts, thinly sliced (discard tough outer leaves)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup coarsely chopped toasted pecans (optional)
3 medium sweet potatoes (2 lbs), peeled and sliced into thin rounds
1/3 cup Vermont maple syrup
3 tbsp unsalted butter, melted
Minced Italian parsley, for garnish

Directions:
Directions:
Preheat overn to 400 F. Lightly butter a 2 quart souffle dish. In a 12 inch skillet cook bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Reduce heat to low; add onion and cook about 5 minutes until translucent.

Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to a bowl and add reserved bacon, salt, pepper, and pecans. Add potato slices to pan and cook until light brown, about 3 minutes per side. Meanwhile, in a small bowl whisk together maple syrup and butter. Toss all ingredients together in souffle dish and bake 20 minutes. Garnish with parsley and serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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