How long: 35-45 minutes at 375ºF (baking), 20 minutes (prep)
Ideal for summer nights with backyard BBQs and music you can dance to, or passing around the table at Friendsgiving. We’ll take any occasion to eat this dandy side. Using fine sea salt in the marinade allows grains to quickly dissolve and evenly distribute flavor. Download recipe as PDF.
Bring the seaside to your kitchen with Morton® Fine Sea Salt. These superfine crystals are your best ally in baking recipes, marinades and—well, we’ll let you do the dreaming.
Featuring Fine Sea Salt
1½ pounds Brussels Sprouts, halved (or quartered for faster cook time)
2 strips thick-cut, un-cooked bacon, diced
For bourbon-maple marinade:
Morton® Fine Sea Salt, to taste
Freshly ground black pepper, to taste
¼ tsp paprika
¼ cup Bourbon
1/2 cup pure maple syrup
3 Tbsp rice wine vinegar or apple cider vinegar
¼ cup olive oil
Preheat oven to 375ºF.
Cut Brussels sprouts and un-cooked bacon. Set aside.
In a large glass bowl, whisk together the marinade ingredients.
Add Brussels sprouts to the bowl, toss to coat and marinate 15 minutes. Stir in the bacon.
Spread Brussels on a large foil-covered, greased baking sheet. Season with more pepper and Morton® Fine Sea Salt.
Roast on the low oven rack until tender on the inside (about 30-35 minutes), crispy on the outside, stirring occasionally.
Pssst: Some Tips
- Avoid crowding Brussels sprouts on the pan (that will steam them).
- Try liquid smoke as a sub for Bourbon.
- Quarter Brussels for faster roast time.