June 12, 2012

Maple Roasted Sprouts With Chicken

I have never met a brussel sprout I have liked. That is until we ate at the Muse Restaurant and I thought the combination of brussel sprouts and maple syrup sounded like it had potential. The dish was delicious and just the right amount of crunch, bitterness and sweetness. 

I was inspired by this dish and of course had to create my own rendition at home with a twist. I thought why not add bacon. Everything tastes better with bacon doesn't it?! The bacon gave a bit of saltiness to the dish, but is completely optional. Also decided to make this is a meal and add chicken but this would make a fantastic side dish as well. We served it with quinoa and it was a hit not only with the adults but my one daughter gobbled the sprouts up and my other daughter after some coercing fell in love with the dish. Adult and kid approved, healthy, and gluten free- you cannot ask for more.

Maple Roasted Brussel Sprouts with Chicken

2 tbsp olive oil
2-3 chicken breasts, cut into 1/3rds
Pepper and salt to taste
4 cups brussel sprouts, cut in half
1/2 onion cut into large chunks
1/3 cup maple syrup
1 tsp cider vinegar
1/4 chopped walnuts
1/8 cup cooked bacon, diced (optional)

1. Preheat the oven to 400F
2. Heat the olive oil in a large pan on medium-high heat.
3. Add chicken and sear on each side for 2 minutes.  Season with salt and pepper.
4. Add brussel sprouts and onions and brown sprouts for 2-3 minutes.
5. Transfer everything to a casserole dish or baking sheet and bake in the oven for 10 minutes.
6. Meanwhile, on the stove toast walnuts for 2 minutes and then turn to low heat and add the bacon, cider vinegar and maple syrup. Heat for a few moments making sure the maple syrup does not overheat.
7. Remove brussel sprouts from oven and pour maple syrup mixture to coat the sprouts and chicken.
8. Return to oven and bake for 10-15 minutes until sprouts are cooked but still crispy. Enjoy!

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