Friday, May 18, 2007
Brussels Sprouts with Sweet Potatoes and Maple Syrup
4 strips bacon, cut into 1/2-inch pieces
1 onion, finely chopped
2 lbs brussels sprouts, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup coarsely chopped toasted pecans
2 lbs. sweet potatoes, peeled and sliced into thin rounds
1/3 cup maple syrup
3 tablespoons unsalted butter, melted
Preheat oven to 400° and lightly butter a 2-quart soufflé dish.
Cook bacon over medium heat until crisp. Remove and drain on paper towels. Reduce heat to low; add onion and cook about 5 minutes, until translucent. Add brussels sprouts and cook, stirring frequently until slightly soft, about 5 minutes. Transfer to a bowl and add reserved bacon, salt, pepper and pecans. Add potato slices to pan and cook until light brown, about 3 minutes per side.
Meanwhile, in a small bowl, whisk together maple syrup and butter.
Toss all ingredients together in soufflé dish and bake 20 minutes.