Maple Roasted Brussels Sprouts with Bacon

Maple Roasted Brussels Sprouts with Bacon

Caramelized with its natural sugars and maple syrup, this Maple Roasted Brussels sprouts with Bacon gains a nutty flavor from the roasting process.

Thats the best way to prepare Brussels sprouts, that is roasting them. It’s really easy. Just toss the sprouts in some olive oil, with salt and pepper to taste, then spread them on a baking sheet and roast them for 20-30 minutes.

Caramelized Brussels sprouts & Crispy Bacon

The roasting process will bring out all those delicious nutty flavors, rendering the sprouts soft and tender in the middle and leaving the outer leaves super crisp and deliciously yummy.

You could even sprinkle in some chili flakes, oregano, Rosemary or any of your favorite spices for additional flavor.


Cook’s Notes

Lining your baking sheet is a great idea, as there’s a little less clean up.

Keep in mind that while parchment paper creates a great nonstick surface when baking cookies or other sweet treats, but not so great for roasting vegetables.

The parchment actually holds moisture that inhibits the caramelizing of vegetables.

They’ll have a much better chance of crisping up if you place them directly on the metal sheet or even lined with aluminum foil.


Maple Roasted Brussels Sprouts with Bacon

1 pound Brussels sprouts, trimmed, cut in half

¼ cup extra-virgin olive oil

3 tablespoons pure maple syrup

4 slices bacon, cut into 1/2-inch pieces

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F

Place Brussels sprouts in a medium sized bowl. Add in oil, maple syrup, salt and pepper; toss to coat. Next spread vegetables out over sheet pan. Sprinkle with bacon.

Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, about 20-30 minutes, stirring halfway through.

Plate and serve with your favorite protein.

Now try these Brussels sprouts recipes. All deliciously yummy.


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Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce

Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce

Broiling has become a favorite cooking technique for cooking vegetables.

Not only does it require less hands-on work than sautéing on the stove top, but vegetables develop a nice char under the broiler. This translates into a savory side dish.

Broiling is direct, hot, radiant heat on just one side of what you’re cooking.

Look at broiling as upside down grilling. With broiling the heat source is from above, where as grilling, the heat source is below.

Safety When Broiling

Here are a few safety tips to always follow when using your ovens broiler.

  • Preheat your broiler for 3-4 minutes before you start broiling the food.
  • Do not use the broiler for more than 15 minutes, as it gets way too hot. Foods that take a long time to cook through should be pre-baked.
  • Do not leave food in the broiler unattended. Food can go from golden-brown to completely burned in a matter of seconds.
  • Do not use any glass or nonstick cookware. Glass, even Pyrex, can easily shatter. With nonstick cookware, you run the risk of dangerous fumes when it gets as hot as the broiler.
  • Never use parchment paper when broiling (could catch fire). Better to use aluminum foiling.
  • Use oven mitts to remove the pan. Moreover, when it comes out of the oven, drape the handle or side of the pan with a towel – this is a universal chef’s signal for hot pan, be careful.

Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce

This recipe is for two servings. Adjust recipe ingredients accordingly for more servings.

½ lb fresh green beans

4 plum tomatoes

2/3 cup sour cream

1 teaspoon garlic clove, finely grated

3 tablespoon olive oil, divided

1/2 teaspoon each of salt and black pepper

Preheat broiler with a rack in the top position. Cut tomatoes into 1-inch pieces. Trim ends from green beans.

On a rimmed baking sheet, toss green beans and tomatoes with 2 tablespoons oil and ½ teaspoon each of salt and pepper.

Broil until beans are tender, and tomatoes are charred in spots, tossing halfway through cooking time, 7–10 minutes total (watch closely).

Make Garlic Sour Cream Sauce

Finely grate 1 teaspoon garlic. In a small bowl, mix sour cream with 1 tablespoon olive oil (more if needed). Add grated garlic and a pinch each of salt and pepper. Stir to combine. Set aside.

If sauce is too thick, drizzle in some whole fat milk to thin out.

When vegetables are done remove from heat. Spoon vegetables to a serving bowl.

Drizzle garlic sour cream sauce over broiled vegetables and toss until vegetables are well coat.

Roasted Green Beans & Tomatoes with a Garlic Sour Cream Sauce with a smoked paprika ranch steak

Plate as a side dish with your favorite protein.

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Easy Asian Style Fried Rice

Easy Asian Style Fried Rice

Eating China states that fried rice is an all-in-one dish that conquered the world. This quick, cheap and tasty dish is endlessly adaptable and available everywhere.

Preparing this all-in-one dish is way quicker than waiting for your on-line take-out deliver to show up.

Regardless of how popular fried rice might be in other countries, in China fried rice is not an everyday home cooked food.

The Chinese like their rice steamed, white, and fluffy, but most of all plain. And fried rice does not fit that description.

As a matter of fact, fried rice was invented to use up leftovers. It was a dish of convenience and a way to save money and to find other uses for leftovers before throwing them out.

But today in China fried rice is eaten more out of choice than necessity. Typically it is served as a meal-in-one dish enjoyed for lunch or as a simple dinner, perhaps with a soup or a vegetable dish.

About That Rice

Some cooks will say that the dryness of day old cooked rice contributes to the ideal texture in the out come of the dish.

Using freshly steamed rice will render the final fried rice mushy and soft.

This is true if using white rice. But using just cooked brown rice will contribute to a typical firm fried rice texture.

This is because brown rice still has the fiber intake. With white rice, the outer fiber had been removed.


Read Here About Reheating Rice – Is It Okay To Reheat Cooked Rice?


Easy Asian Style Fried Rice

1 cup brown rice, cooked

1 cup frozen peas and carrots

1 chicken thigh, skinless, boneless, chopped into small pieces

3 thick slices of bacon, cut into small pieces

1 tablespoon olive oil

1/4 cup soy sauce

2 tablespoons honey

1 1/2 tablespoon fresh ginger, finely diced

3 small cloves garlic, minced

Cook rice according to package instructions. To save time use an Instant Pot. Follow appliance’s manual instructions.


Cooks Notes

If making stove top cooked rice, it will be done in about 45 minutes. To save time, use an Instant Pot, as brown rice will cook in 25 minutes.


Add diced meat to a medium bowl. Next add soy sauce, garlic, honey and ginger. Mix until well combined. Set aside in refrigerator to marinate meat.

When rice is ready. Set aside to cool.

Place a medium sized skillet over medium heat. Add 1 tablespoon butter. When melted, add eggs, cook soft scrambled, remove from heat and set aside.

In same skillet, add the olive oil and heat. Next, add marinated meat and cook until done, about 5-6 minutes. Remove from heat and set aside with scrambled eggs.

In the same skillet, add a teaspoon of butter with cup of frozen peas and carrots. Continuously stir vegetables in butter until vegetables have melted and softened lightly.

Add rice and meat to vegetables. Mix until all is well incorporated.

Plate and serve.


Try these deliciously yummy rice dishes.

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Instant Pot Southwestern Rice with an Apricot Dijon Sauce

Instant Pot Southwestern Rice with an Apricot Dijon Sauce

A simple and deliciously yummy Southwestern rice dish is a one-pot dish as it is made in the Instant Pot.

Made with sweet corn, black beans, green bell peppers, brown long grain rice, spices and a sweet and tangy apricot dijon sauce.

Instant Pot Southwestern Rice with a Apricot Dijon Sauce

2 tbsp olive oil

1 large onion, diced finely

1 green bell pepper, diced into small cubes

2 garlic cloves, diced finely

1 can black beans (14 oz), strained

1.5 cup frozen corn

2 cup brown long-grain rice, rinsed well

1.5 tbsp sweet paprika

1 tsp cumin powder

1 tsp turmeric powder

1 tsp salt

1/4 tsp chilli

2.5 cups chicken broth or water

For the Apricot Dijon Sauce

6 ounces apricot jam

1 tablespoon honey

1 tablespoon Dijon mustard

Rinse rice under cold water 4-5 times and drain in a sieve.

Set the Instant Pot to Saute mode (Normal) and once hot, add the olive oil, onions and green peppers. Saute for 4-5 minutes, until softened.

Add garlic, black beans, corn, rice, spices, salt and chicken broth (make sure to scrape the bottom so that nothing is stuck to prevent the BURN ERROR).

Secure and lock the lid. Set to Manual Pressure Cook on HIGH pressure for 15 minutes.

When timer goes off, allow the pressure to release naturally for 5 minutes and then quick release to let off the remaining pressure.

Open the lid and stir through the rice mixture.

Making the Apricot Dijon Sauce

Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes.

Southwestern Rice with an Apricot Dijon Sauce plated with a Apricot Dijon Glazed Chicken Thighs

Pour sauce over rice mixture and mix in until well incorporated. Plate with your favorite protein.


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Roasted Brussels Sprouts with Bacon and Cranberries plus a Mango Habanero Sauce

Roast Brussels sprouts Cranberries & Smoked Bacon with a Mango

Roasted Brussels sprouts with bacon and cranberries plus a Mango Habanero sauce makes for the most flavorful and deliciously yummy vegetable side dish.

The recipe is easy and adaptable. You can opt to make the Mango Habanero sauce or buy it at your local market or on line with Amazon.

This roasted Brussels sprouts recipe will take you no time to make and it pairs perfectly with your favorite protein.


Cooks Notes

If you choose to make the sauce, do that first.

Then fallows the recipe for making the roasted vegetables and finishing the dish with your homemade mango habanero sauce.


Mango Habanero Sauce

3 habanero peppers, stemmed, seeded and vain removed

½ mango, peeled and pitted

3 tablespoons white vinegar

1 garlic clove

2½ tablespoons dark brown sugar

1½ teaspoons maple syrup

1 teaspoon salt

Combine the habaneros with the mango, vinegar and garlic in a blender, and process until smooth.

Boil the sugar with 2 tablespoons water and add the habanero and mango purée.

Simmer, uncovered, for 20 minutes.

Season with the maple syrup and salt.

Set sauce aside.

Roasted Brussels Sprouts with Bacon and Cranberries plus a Mango Habanero Sauce

You’re going to love eating this crispy Brussels sprouts, smoky bacon, and sweet cranberries mixed with that mango habanero sauce. Oh boy!

1/2 pound brussel sprouts, cut into halves

1/2 cup frozen or fresh cranberries

3 green onions, green parts only, diced

4-5 thick slices smoked bacon, cooked just until crisp, chopped

2 tbsp avocado or olive oil

1/4 tsp salt

1/4 tsp black pepper

Crumbled feta, blue cheese or goat cheese for garnishing

Preheat oven to 425 degrees

Chop Brussels sprouts in half and place in a 9×13 baking dish with cranberries. Drizzle oil over vegetables. Add salt and pepper. Mix until combined.

Place dish in preheat oven and roast for 20 minutes. Turning vegetables half way through.

While vegetables are roasting fry the bacon just until crisp. Remove from heat and place bacon on a towel to soak up any excess crease.

When bacon has cooled, chop into medium sized pieces. Set aside.

When vegetables are done remove from oven and them to a large serving bowl. Add bacon, green onions and mango habanero sauce and mix until well combined.

Add sauce 1/4 cup at a time, until you achieve the desired consistency of vegetables to sauce.

Plate with your favorite protein. Garnish with choice of crumbled cheese.

We suggest to plate your roasted Brussels sprouts with this deliciously yummy Teriyaki Cheesesteak Sandwich.


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Corn Salad with Queso Fresco

Queso fresco is Spanish for “Fresh Cheese.”

Fresh Cheese is a traditional Mexican cheese which is a common ingredient in a wide range of dishes.

The cheese can be described as white, very soft, moist, and mild or a bit tangy in flavor.

It is also crumbly, making it ideal for crumbling over dishes like enchiladas or tostadas, filling for chili rellenos, or mixed into salads.

Queso fresco is a fresh cheese that’s best enjoyed within 3-6 days of buying it.

No need to grate. Just open the package and crumble the cheese.

A classic example of what fresh cheese should be: simple and delicious.

Try it now mixed in with this fresh Corn Salad.

Corn Salad with Queso Fresco

8 ears sweet corn or 4 cups frozen whole kernel corn

2 cups crumbled queso fresco (8 ounces)

1 cup finely chopped orange sweet pepper (1 large)

½ cup finely chopped white onion (1 medium)

1 fresh Jalapeño, seeded and finely chopped

¼ cup olive oil

¼ cup lime juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Cut corn from cobs, if using. In a large saucepan bring about 1/2 inch water to boiling. Place a steamer insert in the saucepan so bottom doesn’t touch the water.

Add corn to steamer insert. Cover and steam for 2 to 4 minutes or until corn is crisp-tender.

In a large bowl combine corn, queso fresco, sweet pepper, white onion, and chile pepper.

For dressing, in a screw-top jar combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well to combine.

Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.

Serve as a side dish or plate and enjoy the sweet corn and mild flavor of queso fresco alone.

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Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

A side dish of rice just got a whole lot healthier, yet still just as tasty.

It’s low-carb, and trust us when we say, you won’t miss the alternative.


Talking About AlternativeCheck Out The Alternative Cooking Methods to Frying Food – with recipes.


You can eat it plain, stir-fry with it or like we did, turn it into a main meal by adding smoked bacon and melted cheddar cheese.

What is it? It’s, Cauliflower Rice, yes and it is cooked with Smoked Bacon and Cheddar Cheese.

Did we say this dish is low-carb, keto-friendly and deliciously yummy.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

1 1/2 pounds cauliflower, cut into florets

1 large orange carrot, diced

1 large stalk celery, diced

5-6 strips thick cut, smoked bacon, cooked and chopped

1 1/2 cup cheddar cheshredded

Cut cauliflower, stems and all into florets. Dice carrots and celery.

Working in batches process prepared vegetables in a food processor until it resembles rice (you don’t want to crowd the food processor). Set a side.

Fry bacon in a large cast iron skillet over medium heat. Fry until just crisp. Do not over cook. Remove from heat to a paper towel lined plate. Set aside.

Remove all but 1 tablespoon of the bacon fat from the skillet and increase the heat to medium-high.

Add cauliflower rice and fry for approximately 3 minutes, or just until vegetable rice begins to soften.

Chop or crumble bacon and add to skillet and mix in. Remove skillet from heat.

Top cauliflower bacon mix with cheddar cheese.

Place skillet under broiler on high for about 4-5 minutes or until cheese melts and starts to shimmer. Remove from under broiler.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Plate and top with sour cream, green onions and cilantro.

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Instant Pot Gluten-Free Feta Pasta

A deliciously yummy gluten-free pasta dish that is easy to make, and uses only a handful of ingredients, and comes together in under 40 minutes.

It’s loaded with Mediterranean flavor and is the perfect pasta comfort meal that includes delicious Greek feta cheese, garlic infused olive oil, crushed red pepper flakes and colorful cherry tomatoes.

Instant Pot Gluten-free Feta Pasta

1 pound box red lentil penne pasta

2 pints colorful cherry tomatoes

1 block Greek Feta (8oz)

1/2 cup garlic infused olive oil + 2 tablespoons to finish

1 cup fresh basil (not packed, loose)

1/2 teaspoon red pepper flakes

1 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1 cup water

Place insert into Instant Pot. Add cherry tomatoes and place feta cheese on top.

Sprinkle into Instant Pot salt, pepper, red pepper flakes, and finish with oil.

Place lid over pot and lock. Use pressure cook custom. Set to cook low for 20 minutes. Once done, release pressure valve. When all pressure is released unlock and remove lid. Remove tomatoes & feta cheese. Set aside.

Place pasta and water into Instant pot. Pour tomatoes and feta on top of pasta. Lock lid and close pressure vent.

Pressure cooker custom high for 4 minutes. When done, quick release pressure. Remove lid and stir well. Add basil leaves, and gently stir.

Plate as a side dish or add cooked ground beef or chicken to make as a main meal.


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Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

An easy recipe for oven roasted crusiferous vegetables and sweet peppers.

There’s smoked bacon and an easy to prepare homemade white cheddar cheese sauce.

Cheese sauce is like a warm blanket of creamy goodness that adds a tangy flavor to anything you drizzle it over.

Kitchens Tips – Making A Good Cheese Sauce

Keep the heat on medium-low, just hot enough to melt the ingredients but not so hot as to cook the cheese and cause it to separate.

Grate the cheese rather than using cubes or slices. As this will help the cheese to melt more quickly and evenly.

Make sure the milk and cheese have been warmed to room temperature. Putting these ingredients in still cold from the refrigerator can cause the sauce to clump.

Add milk and cheese a bit at a time rather than all at once. Stirring after each addition.

Be sure to stir constantly to keep the temperature of the sauce even.

Make the cheese sauce as close to serving time as possible so it won’t have to sit on a warm stove, where it may get overcooked or develop a film on the surface.


More Kitchen Tips


Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

The following serves 2-3 plates. Double for 6-8 plate servings.

This recipe also calls for nutmeg. Nutmeg adds a nice, warm touch.

You can use the powdered spice, though fresh is much better. As fresh grated contains the flavor oils that are among the quickest of all spices to evaporate.

If using fresh nutmeg, use sparingly. As you do not want to over power the sauce or roasted vegetables.

Photo Credit – Photographed By Darren Muir

A grating of nutmeg literally means one stroke on a grater of microplane.

The addition of nutmeg is optional. You can use other spices like red pepper flakes or smoked paprika.

1 pound of vegetables (about 3 1/2 cups) = 1 cup each asparagus, sliced – Brussels sprouts, trimmed quartered – broccoli, chopped

1 cup mini-sweet peppers, seeded, chopped

6-8 strips smoked bacon, fried

2 tablespoon olive oil

2 tablespoons butter

1 tablespoon all purpose flour

1 cup milk

1/2 cup or 4 ounces white sharp cheddar, shredded

¼ teaspoon black pepper more to taste

¼ teaspoon Himalayan salt more to taste

⅛ teaspoon nutmeg, optional

Preheat oven to 425 degrees.

Place the prepared vegetables (with out peppers) in a large bowl with salt, pepper and 1 tablespoon oil. Mix until combined.

Line a baking pan with aluminum foil. Add vegetables and spread out evenly.

Bake for 15 – 20 minutes, turning halfway during cooking.

Chop sweet peppers and toss with a little olive oil. Place peppers into a cast iron skillet even over bottom of pan. Set aside.

While the vegetables are roasting, fry bacon just until crisp. Remove from pan and place cooked bacon on a plate with a paper towel. Set aside.

Melt butter in a medium sized sauce pan over low heat.

Whisk in the flour. Cook and stir until smooth and bubbly, about 2 minutes.

Gradually whisk in the milk. Stir in the salt, pepper, and nutmeg. 

Increase the heat to medium high to bring the sauce to a low boil. When the mixture starts bubbling, remove from heat.

Stir in the cheddar cheese until melted.

When vegetables are done remove from oven and add to a large serving bowl.

Turn oven off and turn on broiler to high. Place sweet peppers under broiler for 5-6 minutes.

Cut bacon up and add to vegetables. When peppers are done remove from broiler and add to vegetables.

Spoon on cheddar cheese sauce a little at a time, mixing in with each addition until you have the consistency you desire of sauce to roasted vegetable mix.

Roasted Vegetables Bacon & Sweet Peppers with White Cheddar Cheese Sauce

Add an additional serving bowl of cheese sauce to your dinner table for those who may want more.


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Crisp Gnocchi With Brussels Sprouts & Brown Butter

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Most of us love our butter and jam for biscuits, toast, and pancakes among others.

Now without the jam, take that same butter and melt it in a sauce pan until it foams, sputters, and browns into a nutty, toasty silky aroma.

The French call browned butter “beurre noisette” or “hazelnut butter,” because of that delicate nutty flavor.

How To Make Brown Butter Sauce

Brown butter can be compare to toffee, tasting slightly toasted and sweet.

As with cooking caramel, so is the same with making brown butter, it is all about gauging how well browned it is. You don’t want a burnt flavor.

Use a light-colored metal pan rather than a dark-colored one so that you can actually see how brown the butter is getting without burning it and loosing that nutty flavor.

Brown butter is at its best when it’s freshly made. If you leave it in the pan after you’ve cooked it, the residual heat may end up making it darker and bitter instead of nutty.

So have your other ingredients ready before you start melting your butter.

As the butter melts and heats up, you will notice when it begins to foam.

Stir or swirl the pan occasionally to distribute the heat.

As the foam begins to reduce, stir your butter at a constant pace because from this point on, it’s really starting to brown and at risk of burning.

When the butter takes on a caramel hue and smells toasty, it’s ready to remove the skillet or sauce pan from the burner and poured into a heatproof bowl.

Keep in mind browned butter sauce is not served like a marinara sauce for example. The butter sauce is for adding flavor to a recipe, and all it takes is a small amount.

A golden-brown butter pairs well with roasted vegetables.

Crisp Gnocchi with Brussels Sprouts & Brown Butter

Large serving spoon of Crisp Gnocchi with Brussels Sprouts & Brown Butter

1 lb. Brussels Sprouts

Zest of 1 lemon

1/4 cup extra-virgin olive oil

Himalayan salt and black pepper

1/2 teaspoon red pepper flakes

6 tablespoons unsalted butter, sliced into 6 pieces

1- 8 oz package refrigerated potato gnocchi

1/2 teaspoon honey

Parmesan cheese, freshly grated for serving

Trim ends and halve the brussels sprouts.

Using a potato peeler, peel skin of lemon in thick strips, coarsely chop to make about 2 teaspoons lemon zest.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat.

Add the Brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper.

Next place Brussels sprouts cut-side down in an even layer. Scatter the lemon zest over the top and cook, undisturbed until the sprouts are well browned underneath, 3-5 minutes.

Next add red pepper flakes, stir and cook until the sprouts are crisp-tender, 2-3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium high heat.

Add gnocchi to skillet, softly breaking the ones stuck together, covered and cook undisturbed until gold brown on one side, 2-4 minutes.

Next add the butter and honey, season with salt and black pepper, cook, stirring until the butter is golden, nutty smelling and foaming, 1-2 minutes.

Stir in the brussels sprouts until warmed through. Plate and serve with grated Parmesan.

Try this cruciferous side dish of Bacon Vegetable Alfredo Gnocchi


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