Maple Brussels Sprouts with Bacon & Sriracha

 Maple Brussels Sprouts with Bacon & Sriracha 

Maple Brussels Sprouts with bacon & Sriracha is a delicious savoury dish that can be partially made ahead of time - just what you need for Thanksgiving or Christmas dinner celebrations.  

8 oz bacon

3 lbs Brussels sprouts, trimmed 

2 tbsp butter 

3 tbsp maple syrup 

1 -2 tsp sriracha 

Slice bacon into 1/2” pieces. Heat a large skillet over medium heat. Add bacon and stir often until crisp, 12 - 15 minutes. Remove with a slotted spoon to a paper towel lined plate. If making ahead, keep in a sealed bag in your refrigerator for up to 3 days. 

Slice sprouts in half. If making ahead, these can be stored in a sealed bag in your refrigerator for a day. Bring a large pot of salted water to a boil. Add sprouts and boil gently partially covered until tender , approximately 5 minutes. Drain well and turn into a large bowl. 

Melt butter in a small skillet over medium heat. Add maple syrup and sriracha.  Boil, swirling pan or stirring until large bubbles form on the surface then continue boiling until mixture will lightly coat a metal spoon, about 1 minute. Drizzle over sprouts and gently stir to coat. Turn into a casserole dish and sprinkle with bacon. 

At this stage you can refrigerate casserole dish overnight. Remove from fridge and allow to come to room temperature before finishing. 

Bake in a 350 degree oven for 20 - 30 minutes or until heated through. 

Remove from oven and serve.