Smashed Brussels Sprouts with Bacon & Maple Glaze
Smashing the brussels sprouts before roasting allows the bacon and sugar-free maple syrup to soak into the nooks and crannies of the sprouts for maximum flavor.
- 1 pound Brussels sprouts trimmed
- 2 tablespoons avocado oil
- 2 teaspoons garlic powder
- 3 tablespoons Lakanto or ChocZero sugar-free maple syrup
- 4 slices thick-cut bacon chopped
Preheat oven to 400℉
Line a baking sheet with foil or parchment paper.
Fill a medium saucepan 3/4 full of water and add some kosher salt. Bring water to a boil.
Once boiling, add your Brussels sprouts and boil for about 5 minutes.
Drain, pat dry and transfer to the prepared baking sheet.
Using the bottom of a glass, lightly "smash" the Brussels individually and press them into little patties. I don't smash them too much - just enough to crack them open.
Drizzle the avocado oil over the sprouts, and sprinkle evenly with garlic powder and bacon.
Drizzle maple syrup evenly.
Roast in oven for 10 - 15 minutes until tops of sprouts begin to caramelize.
Calories: 266kcalCarbohydrates: 12gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 24mgSodium: 268mgPotassium: 530mgFiber: 4gSugar: 3gVitamin A: 868IUVitamin C: 96mgCalcium: 51mgIron: 2mg