• Maple Roasted Brussels Sprouts

    I’ve asked a few foodie photographers to share some of their favorite holiday recipes over the next couple of months as we’re planning all of our fancy meals (the best part about the holidays, right??). The next couple weeks are all focused on Thanksgiving.
    Today’s post is written by Kelli of Corner Kitchen.

    Hi readers!  I’m Kelli from The Corner Kitchen, and I’m thrilled to be guest posting on Say Yes to Hoboken today!
    We’re just a short week and a half away from the greatest holiday of the year.  I don’t know about you, but I’ve had Thanksgiving on my mind nonstop lately!  Mostly fantasizing about all of the amazing food I’ll be feasting on, (and the glorious days of leftovers that will follow), but I’m also putting the final touches on this year’s menu:  Should we cook the turkey differently this year?  What sides should we make?  Should we try some new ones, or should we just stick with the tried and true favorites?
    When it comes to choosing side, I like to include a selection of classic favorites along with one or two fun, new recipes.

    No Thanksgiving table is complete without a generous bowl of roasted Brussels sprouts.  These leafy globes are beautifully roasted and flavored with a very subtle maple sweetness, then tossed with pieces of crispy pancetta.  This dish is sure to be a hit in your Thanksgiving line up this year!

    Keep reading for the recipe to make this delicious side for your Thanksgiving feast…

    Maple Roasted Brussels Sprouts

    Serves 6

    1 1/2 lbs. Brussels sprouts
    3 tablespoons olive oil
    1/2 teaspoon salt
    fresh ground pepper
    3 tablespoons maple syrup
    1 cup pancetta, diced

    Preheat oven to 375 degrees F.

    Trim stem, remove any yellow or brown outer leaves and cut Brussels sprouts in half. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl, and toss to fully coat. Spread Brussels sprouts on one large baking sheet (or two smaller baking sheets) in a single layer and place in the oven.  Bake for 15 minutes.  Use a wooden spoon to stir sprouts around the baking sheet.  Bake for another 15 minutes.  Drizzle maple syrup over Brussels sprouts and stir to coat.  Bake for another 10 minutes.
    While the Brussels sprouts are in the oven, cook the pancetta in a cast iron skillet (or large saute pan) over medium-low heat, stirring occasionally, until crisp.  Remove from the heat and set aside.
    Remove Brussels sprouts from the oven.  Add the pancetta to the pan and stir to combine. Serve immediately.

    I’ll be sharing another one of my favorite Thanksgiving side dishes next week, so be sure to head back over to check it out.



    1. clean week. « the rooftop birds said… November 27, 2012 9:23 am

      […] i plan on spicing my brussels sprouts up, like the picture above. i found the recipe on “Say Yes to Hoboken” and i cannot wait to try it out. i love brussels sprouts. then, when we are taking our […]

    2. Clean Popo said… November 15, 2012 9:09 am

      Not usually a huge fan of brussel sprouts, but between the pancetta, maple syrup, and caramelizing of them, they actually look pretty good. May have to try this out!

    3. anna - Today I Like Blog said… November 14, 2012 4:48 am

      hey it looks great!!!!
      one question: is really thanksgiving the greatest holiday of the year for american people? more than christmas?

    4. Nicole @ Treasure Tromp said… November 13, 2012 11:16 pm

      yum! I posted a brussels sprouts recipe today too!

    5. Blakely said… November 13, 2012 1:31 pm

      That looks delicious! I LOOVE brussel sprouts!

    6. Heather Mills said… November 13, 2012 11:44 am

      I have a hard time coming up with veggie ideas for thanksgiving so thank you Kelli and Liz for this great series!

    7. Elizabeth Miller said… November 13, 2012 10:05 am

      This looks delicious! I’m not usually a fan of brussels sprouts, but I might have to try this one!

    8. Kelly said… November 13, 2012 9:47 am

      Oh my…..looks yum and I love brussel sprouts…I might add some cheeky roasted chestnuts in the dish too, only because I love them and they are in season! 🙂

      • Liz Stanley said… November 13, 2012 11:43 am

        That addition sounds yummy, thanks for the suggestions Kelly!

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