Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Bacon-Maple Brussels Sprouts
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Adding maple and bacon gives the Brussels sprouts incredible flavor, but the technique of boiling and cooling the sprouts before caramelizing them is crucial to a crispy, crunchy result.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
30 ounces fresh Brussels sprouts
5 slices bacon, chopped
1 medium sweet onion, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons real maple syrup
directions
Bring a pan of water to a boil over high heat.
Meanwhile, trim the Brussels sprouts, removing the ends and any rough outer leaves. Slice thin and add to the boiling water. Cover the pan and reduce the heat to a simmer. Cook for 5 minutes. Drain well and set aside.
Meanwhile, cook the bacon and onion in a deep skillet over medium-high heat until the onion is soft and the bacon is browned.
Add the salt, pepper, drained Brussels sprouts, and half of the maple syrup. Cook, stirring frequently, for 7-9 minutes or until the sprouts begin to caramelize.
Add the remaining maple syrup and cook, stirring frequently, for 1-2 more minutes or until the Brussels sprouts are tender.
Serve hot.
nutrition data
50 calories, 1 grams fat, 9 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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