Crispy Roasted Brussels Sprouts with Savage Maple Buffalo Bacon and Balsamic Maple Drizzle
- 12-15 medium Brussel’s sprouts
- 1/4 lemon, zested and juiced
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil, or other high-temp neutral oil
- Kosher salt
- 1 bag Savage Jerky Co.® Maple Buffalo Bacon Jerky
Combine maple syrup and balsamic vinegar in a small bowl, set aside.
Pre-heat oven to 425º
Rinse and dry sprouts. Remove the tough stalk end from each sprout and halve. Reserve large, firm outer leaves, discard any wilted or yellowed leaves. Sprinkle sprouts liberally with kosher salt, lemon juice and set aside.
Heat a large cast iron, or heavy bottomed skillet, over medium-high heat. Once hot, add oil to pan and heat until glistening. Please sprouts in pan, cut side down, and allow to brown without disturbing, approximately 5 minutes. Once browned, add sprout leaves, and move pan to oven and roast until leaves are charred and sprouts develop color and are fork tender with a little resistance.
Plate sprouts, drizzle with prepared maple sauce and top with finely chopped Maple Buffalo Bacon Jerky. Garnish with lemon zest and flaky sea-salt if desired