Maple Glazed Brussels Sprout "Bacon"

In my last post, I shared the Butternut Squash Sandwich that is going to take over the world, and guess what? It totally took over my world. Luckily for me and my waist line, we ate all the bread last night, so I wasn't able to make more sandwiches for lunch today.

Buuuuut what I did get to make was a delicious variation of this butternut squash soup with the leftover squash.  I topped it with a slice of green apple, a dollop of the garlic aioli, and this amazing brussels sprout concoction that just so happened to get born in my kitchen today. Check it.

a handful of brussels sprouts, sliced
1 tsp olive oil
1-2 tsp maple syrup
1/2 tsp liquid smoke
cayenne pepper, to taste
  1. Combine all ingredients. Cook until desired doneness. 
  2. Put on everything. 
  3. Eat.

Here's the variation of the soup:
1/2 - 3/4 of a medium squash leftover
1 c veggie broth
1/2 c unsweetened almond milk
2 garlic cloves, minced
3 green onions, minced
salt and pepper, to taste
1 tsp cumin
  1. I cooked up the green onion and garlic until it was good and smelly and then I tossed all ingredients into my blender. When it looked soupy, I put it all back in the sauce pan to warm it evenly and then I topped it with all that yummy jazz. 


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