Roasted Bacon Brussel Sprouts

Prepared by Chef Toni Ferrell of Philly Cakery

  • 1 Pack GODSHALL’S Uncured Turkey Bacon (Cut into small pieces)
  • 1 lb Brussel Sprouts
  • 1 Squash
  • 1 Sweet Potato
  • 1 Red Onion
  • 1/3 Cup Olive Oil
  • 1/4 Cup Balsamic Vinegar
  • 1 Cup Maple Syrup
  • Adobo (For Taste)
  1. Heat oven to 350 degrees F.
  2. Cook bacon to package instructions.
  3. Dice and cube the vegetables. Place in a bowl and drizzle in the olive oil and adobo.
  4. Toss together then spread evenly on a baking sheet. Roast approx. 15-20 minutes.
  5. While the veggies are roasting, add the syrup and vinegar to the same pan the bacon cooked in. Bring to a boil then reduce heat. Allow it to simmer until it has reduced and thickened.
  6. Remove the veggies from the oven.
  7. Drizzle the glaze over the vegetables.
  8. Serve and ENJOY!

Watch the instructional video with Chef Toni

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