Crispy Smashed Brussels Sprouts with Candied Bacon
"A delightful and innovative side dish where tender Brussels sprouts are boiled, then smashed and roasted to an irresistible crisp, perfectly complemented by sweet and savory candied bacon crumbles."
Ingredients
All Steps
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2
Wash and trim the ends of the Brussels sprouts. In a medium pot, bring water to a boil, add the Brussels sprouts, and cook for 8-10 minutes until they are fork-tender. Drain them thoroughly.
- 3
While the sprouts are boiling, prepare the candied bacon. Place the bacon strips on the prepared baking sheet. Drizzle with 1/2 tablespoon of maple syrup. Bake for 10-15 minutes, or until the bacon is crispy and caramelized. Remove the bacon, let it cool slightly, then crumble it into small pieces. Reserve any rendered bacon fat on the baking sheet.
- 4
Arrange the cooked and drained Brussels sprouts on the same baking sheet (or a fresh one, if preferred). Using the bottom of a sturdy glass or a potato masher, gently but firmly smash each sprout flat.
- 5
Drizzle the smashed sprouts with olive oil (or the reserved bacon fat), salt, black pepper, and garlic powder. Toss gently to ensure all sprouts are evenly coated.
- 6
Return the baking sheet to the oven and roast for 20-25 minutes, flipping the sprouts halfway through, until they are deeply golden brown and wonderfully crispy.
- 7
Remove from the oven, toss with the crumbled candied bacon and an optional extra drizzle of the remaining maple syrup. Serve immediately as a unique and flavorful side dish.