Have you ever had a situation when a planned dish was transformed while cooking? Don’t answer though – I guess it will be “yes”. Not being a spontaneous person in life, I can act like that in the kitchen. That often happens to me, especially when I make a salad or pasta dish. I have tried doing the same thing in baking, but after screwing up a few layer cakes I came to realize I shouldn’t be that frivolous with cakes.
Sometimes I can blame my memory for forgetting to add an ingredient and finding that out only while taking pictures or having eaten the meal.
The another issue is when you’re planning a particular meal, but you’ve got to utilize some products, and as the result you have a totally different from the original idea stuff. I don’t always fancy about my plans being changed, but in fact you could end up with a delicious meal.
Exactly that happened to this dish. Originally, that supposed to be Maple Glazed Brussels Sprouts. Read this again please: Maple – Glazed – Brussels – Sprouts. Simple and so good, right?
However, by the time I was about to cook these little gorgeous guys, I had got one unused leek stalk. Not a big deal – leek would perfectly work with Brussels sprouts and bacon. Stop! Bacon? What about the bacon? Or folks, have you got perplexed? Sorry about that. I got an opened package of chicken bacon too. Bacon would be nicely paired with the Brussels sprouts and leeks. Needless to mention the amazing combo of bacon and maple syrup.
Not only did we have the unused leek and bacon that day, but also we got a few lonely button mushrooms. Even though I wasn’t willing to add them as well,
my husband was strict and made me I finally decided why not? They won’t spoil the meal anyways. Approved – they got in the pan too.
Do you think that was the very last unexpected ingredient? Okay, just kidding – it was in fact:)
Thus, let’s sum this up. Do you still remember the initial idea? I’ll repeat – Maple Glazed Brussels Sprouts. What did I get? That could have been called like Maple Glazed Brussels Sprouts with Leek, Chicken Bacon, and Mushrooms. I won’t do that – it’s the way too long. And it’s being said the Internet doesn’t love so long names:) So, let’s keep this simple.
But the bottom line is the final version turned out even more delicious and nutritious. Perhaps, that’s not that bad when your planning dish get tweaked. But I’m still kind of hoping to make a simple Maple Glazed Brussels Sprouts one day. What do you think guys – do I have any chance?:)
Delicious maple glazed Brussels sprouts perfectly paired with chicken bacon, leek and mushrooms in this hearty 30-minutes meal.
- 1 pound Brussels sprouts, washed, drained and cut in half if large
- 1 leek stalk (white and light green parts), sliced
- 1 cup mushrooms (5-6 mushrooms), sliced
- 5-7 chicken bacon strips, sliced
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 3 tablespoons maple syrup,
- salt, black pepper and smoked paprika, to taste
- In a large pan heat the oil and butter to medium heat.
- Add the leek and cook for 2-3 minutes until start to soften.
- Increase heat to over medium - high. Add the Brussels sprouts and mushrooms and cook, stirring, for 5 minutes until they start to turn golden.
- Decrease heat to medium. Add 2-3 tablespons of water, cover the pan with a lid and let simmer for 7-10 minutes (7 minutes for a bit firm sprouts and 10 for well cooked).
- Increase heat (sorry about that:). Add the bacon and cook for 3 minutes.
- Add the maple syrup and toss to coat. Season with the salt, pepper and paprika and cook for an additional 2-3 minutes.
- Serve at once.
* If you prefer crispy bacon, cook it separately and then add to the pan. ** As the main dish. If served as a side dish, the number of servings will be 4-6. ***