So we’ve reached that time of the year when time gets away from me. Although, honestly, that might be all the time, but we’re going to go with it anyway.
You know what time, I’m talking about.
When the markets are usually overflowing with fresh harvests, and the kids are all out playing until the sun toasts their noses and they come home grubby, hungry, and tired.
It’s a weird year that that isn’t happening.
But I’m nostalgic for it so dinner tonight is totally farm-centric.
Sweet corn slathered in butter.
Bacon from a local producer.
Brussels sprouts caramelized in maple syrup and then sprinkled with the aforementioned bacon.
It’s like heaven for my fresh food starved soul.
Someone please open the farmer’s markets.
You can find my super easy corn recipe here.
I couldn’t find my bacon and brussels sprouts recipe so I scoured the internet for something that sounded familiar. I found it over at The Modern Proper and aside from a few lazy changes, I stuck fairly close to the recipe.
I mean, it has a one to one and a half bacon to brussels sprouts ratio. How can it go wrong?
- 1 lb Bacon, cut into 1 in pieces
- 1 1/2 lbs Brussels sprouts, cut in half
- 1/4 cup Olive oil
- 1/4 cup Maple syrup
- 1/2 tsp Salt
- 1/2 tsp Pepper
- In a large skillet add bacon and turn heat to medium low. Cook until bacon is golden and begins to crisp. Using a slotted spoon remove the bacon from pan.
- Remove all but 1 tbsp of bacon fat from pan and add in olive oil. Turn heat up to medium high. Add Brussels sprouts cut side down to the pan and allow to cook without disturbing for 4-5 minutes or until the sprouts begin to char. Once they are browned, flip the sprouts over and stir continuously until they start to get tender, about 3-4 minutes.
- Return cooked bacon to the pan along with maple syrup and ½ tsp of salt and pepper. Stir until sprouts are coated in the maple syrup. Remove maple bacon brussels sprouts from pan and enjoy!
I also like that this recipe uses a cast iron skillet and is done entirely on the stovetop. If y’all know anything about camper ovens, you know that they aren’t the most dependable little things.
So what did I change? Almost nothing, which is why I am recommending you go over and check out all the other recipes on The Modern Proper page. The only thing I did was refuse to measure bacon fat and salt, because I feel that those are love items that have to be felt rather than measured, and I left out the pepper. Other than that I followed the recipe to a tee.
And you should too.
It was amazing.
And as easy as…