2 pounds Brussels sprouts, trimmed

Extra-virgin olive oil

2 Tbsp Milford Spice Company’s Big Easy Bourbon Molasses 

1/3 cup pine nuts

6 ounces slab bacon, cut into lardons


Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil and Milford Spice Company’s Big Easy Bourbon Molasses on a baking sheet. Put in the oven and roast until tender, about 20 minutes. 

Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.

While the sprouts are roasting, put the bacon in a small sauté pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.

Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Enjoy!

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