1 1/2 pounds Brussels sprouts, stems off and halved
3/4 cup California walnuts, chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon pepper
4 strips thick-cut bacon
2 tablespoons pure maple syrup
Preparation
Preheat oven to 425°F.
Position oven rack in the top-third position. Line a baking sheet with parchment paper.
In a large bowl, toss together the Brussels sprouts, walnuts, olive oil, salt and pepper, until evenly combined. Spread onto prepared baking sheet.
Roast Brussels sprouts in preheated oven for 30 minutes, tossing halfway through, or until crispy on the outside and fork-tender. During last 15 minutes, cook bacon in a skillet over medium-low to medium heat. Once fully cooked, remove from heat and coarsely chop.
Once Brussels sprouts are done cooking, add bacon and drizzle with maple syrup. Toss to combine and roast for another 2 minutes. Serve warm from oven.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
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