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Brussels Sprouts with Sweet Potatoes and Maple Syrup Recipe

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This recipe for Brussels Sprouts with Sweet Potatoes and Maple Syrup is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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