This recipe works with different kinds of citrus, oranges work best as its sweetness complements the maple syrup really well. If using limes, zest it, and add to the sauce mixture. Add 1-2 tsp of brown sugar if it’s too tart. If using lemons, substitute the maple syrup with honey, and add 1 tbsp. of finely chopped ginger and 1 tbsp. of white sugar for a different twist.

Ingredients

6 slices bacon
20 Brussels sprouts
½ c freshly squeezed orange juice
1 shallot, peeled and quartered
¼ cup olive oil
2 teaspoons Dijon mustard
2 teaspoons white vinegar
2 teaspoons real maple syrup (can be substituted with honey and 1tbsp brown sugar)
½ teaspoon salt
Parmesan for topping

Instructions:

If using whole brussels sprouts, prepare it by removing the very bottom part of the stem (it’s white) and peel off the top layer of leaves Be careful not to cut too much off, otherwise, the leaves will fall apart. Slice the brussels sprouts in half lengthwise set aside.

Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms.

Fry the bacon according to package directions until crispy. Drain on paper towels. When cool enough to handle, chop into small pieces. Pour the hot grease into a small heatproof container and set aside.

Return the same pan to medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with a little bit of the reserved bacon grease, around(1-2 teaspoons, and gently push the brussels sprouts around in the pan, keeping them cut side down. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. Gently stir the sprouts around in the pan. They will burn easily once the sauce is added, so do this for a minute or less, and remove from heat when you have the right amount of caramelization.

Place in bowl and toss with the reserved bacon and Parmesan cheese.

NOTE: If your pan is not big enough for all the sprouts, divide everything in equally and cook in batches.