If you think a sweet bourbon sauce goes well with bread pudding, wait until you try it with roasted bourbon glazed brussels sprouts! This gluten free side dish is a great accompaniment to any meal.
Bourbon-Glazed Brussels Sprouts with Pecans and Bacon
- 3 pounds brussels sprouts, trimmed and halved
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup chopped pecans
- 2/3 cup bourbon
- 1/3 cup firmly packed brown sugar
- 1/2- pound bacon, cooked and chopped
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, toss together the brussels sprouts, olive oil, 1/2 teaspoon salt, and a few grindings of pepper. Spread in a single layer on the prepared baking sheet and roast for 10 minutes. Add the pecans and roast until the brussels sprouts are lightly charred and tender, 5 to 10 minutes longer.
Meanwhile, add the bourbon and brown sugar to a deep pot, place over medium-high heat, and bring to a boil. Gently stir to combine, then lower the heat and simmer until the glaze is reduced by half, 6 to 10 minutes.
In a serving bowl, toss the brussels sprouts, pecans, and bacon with the glaze, season to taste with salt, and serve.
Photography Ben Mastracco