Brussels & Bacon

Lab Work – Maple Glazed Bacon Brussel Sprouts

A moment of honesty, I’ve never liked Brussel sprouts; I know the shame.

Yes, the horror… Brussels and bacon… did I mention maple syrup? Like most things, I’ve learned to enjoy the combination, especially when finished with maple syrup. I never thought I would use maple syrup as an alternative glaze, but, yes, it’s good.

Honestly, there is nothing better in life than the combination of sweet and savory flavors, such as salty mixed with a fine coating of maple syrup. Don’t over do it on the syrup, if not syrup, a balsamic reduction will suffice. If not, simple salt will do the trick. When I was growing up, mini cabbages were bland, or just down right not good. Again, as a kid, no body likes sprouts. However, by simply adding salt or a sweet and salty component, the dish is elevated to a higher level. It goes from being a side dish to a main dish. This is a great combination for holiday meals, get- togethers, or a change of pace at home. lifts the dish to higher ground. Kick your home-cooked meals up a  notch with sprouts, syrup, and bacon.

I’m not a foodie, foodie-a-phile or a food blogger/vlogger, but give it a shot for yourself. Try it, what’s the worst that can happen? You know, I might post a few more things beyond the combo, like the sous vide ‘meat’… I think I might try to share the trials and tribulations of making a simple donut, some creme brûlée, and maybe a great soft pretzel. Again, take it or leave it, I thought it might be a good experiment or a disastrous. Better yet, for the sake of creating great internet content, I guess. 

Look for a few more items to creep into the output section, along with the sous vide adventures. And yes, some fantastic Brussels finished in maple syrup and bacon. Enjoy