Crispy, caramelized Brussels sprouts meet smoky bacon and toasted walnuts, all finished with a drizzle Frank's RedHot® Spicy Maple Wings Sauce and savory Parmesan. It’s a perfect balance of sweet heat and savory crunch in every bite.
Ingredients
6 each Bacon Slices
2 lbs. Brussels Sprouts, Trimmed, Halved lengthwise
1 tsp. Salt
1/2 tsp. McCormick Culinary® Black Pepper
1/3 cup Frank's Redhot® Spicy Maple Wings Sauce
1/3 cup Walnuts, Toasted, Chopped
2 tbsp. Parmesan Cheese, Grated
Procedure
Prep
1. Preheat oven to 400°F. Arrange bacon in single layer on large foil-lined sheet pan.
2. Bake 10 to 12 minutes or until crispy. Using tongs, remove bacon from pan and place on paper towel-lined plate, reserving bacon drippings on the sheet pan. Crumbled cooled bacon. Hold for service.
3. Place Brussels sprouts on sheet pan with bacon drippings. Season with salt and pepper; toss to coat evenly. Spread sprouts into an even layer.
4. Roast 40 to 45 minutes, stirring halfway through cooking, until tender and lightly browned. Hold warm for service.
Service
1. For one serving portion 4 ounces brussels into bowl. Drizzle with Wings Sauce and toss to coat well. Garnish with crumbled bacon, walnuts and Parmesan cheese. Serve immediately.
Serves 6
