A delicious side dish worthy of a main course.
- 2 cups Whole Brussels sprouts (small to medium size)
- ¼ cups Bourbon
- ¼ cups Maple syrup
- 1-½ tbsp Olive oil
- 2 cloves Garlic, diced
- 3 tablespoons Real bacon pieces, divided
- 1 Red pear (or any other type of pear)
- 3 dashes Salt
- 2 tablespoons Crumbled feta cheese, for garnish
Preheat the oven to 350ºF. Peel off some of the leaves from the larger Brussels sprouts, then rinse and drain the Brussels sprouts and leaves. Put aside.
In a large bowl, add the bourbon, maple syrup, olive oil, garlic, 2 tablespoons bacon and whisk together. Add the Brussels sprouts, mix and set aside for a moment. With the skin on, cut the heart pear into large chunks. Then cut the pieces into smaller pieces about ¾ inch thick. Add the pear to the bowl and toss gently so that the Brussels sprouts and pears are coated in the marinade.
On a large rimmed baking sheet, evenly spread the Brussels sprouts, pears and all the marinade. Lightly sprinkle salt on top. In a preheated oven, cook for 15 minutes then, using a spatula, stir gently so that the Brussels sprouts are coated with the marinade at the bottom of the pan. Cook for another 8 to 10 minutes or until the leaves start to turn brown and crispy. Serve straight from the oven. Top with remaining bacon and crumbled feta.