Brussels Sprouts

Brussels Sprouts with Sweet Potatoes and Maple Syrup

Tamara Stimpson

A great way to get your kids to enjoy brussels sprouts!


4 strips of bacon, cut into 1/2" pieces (vegetarian option - omit bacon)

1 onion, finely chopped

2 lbs Brussels sprouts trimmed and halved lengthwise

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 cup coarsely chopped toasted pecans, optional

3 med. sweet potatoes (2lbs) peeled and sliced thinly and cut into half moons

1/3 cup pure maple syrup (and we sell Siloam's local maple syrup in the store!!!)

3 tbsp unsalted butter, melted

Minced parsley for garnish


  • Preheat oven to 400F. Lightly grease a 2 quart souffle dish and set aside.
  • In a large skillet, cook bacon over medium heat until crispy. Remove and drain on a paper towel. Reduce heat to low and add onion, sauteeing until translucent.
  • Add Brussels and saute, stirring frequently, until slightly soft and tinged with brown on the edges. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add potato slices to the skillet and saute until light brown.
  • Meanwhile, in a small bowl, whisk together maple syrup and butter.
  • Toss all ingredients together in the souffle dish and bake 20 minutes. 
  • Garnish with parsley and serve!