Holiday Roasted Brussels & Asparagus

Halloween is officially over...so let's move on to the next holiday that is soon approaching...Thanksgiving!

Although, you don't need to wait until then to try this delicious recipe.  It has everything your taste buds want....salty, a touch of sweet, savory, and crunch!  I suppose you could try the "toppings" on other vegetables if you don't like Brussels sprouts or asparagus....but they both compliment this side dish nicely. I hope you decide to try it during your holiday meal this year!

Holiday Roasted Brussels & Asparagus

Ingredients

~One Pound Brussel Sprouts

~One Pound Asparagus

~ 4 Slices of Turkey Bacon

~1/4 cup Pecans 

~1/4 cup Unsweetened Dried Cranberries

~1 T Pure Maple Syrup

Double, triple or quadruple this recipe based on the number of guests coming to your Holiday gathering. 

Preparation

Heat Oven to 400 degrees.  Prepare three cookie sheets with aluminum foil all sprayed with olive oil.  Wash the Brussel sprouts, pat to dry, cut off woody end, slice each in half placing cut side down onto a cookie sheet.  Wash Asparagus, pat to dry, cut off woody ends and then cut remaining asparagus into bite sized pieces, and place in a single layer on a cookie sheet.  Spray both the Brussel Sprouts and asparagus with olive oil and lightly salt and pepper.  Place turkey bacon in a single layer on the third cookie sheet.  Place all three cookie sheets into the oven for at least ten minutes possibly up to 15 minutes.  Shake the asparagus pan to rotate the asparagus half way through.  I do not rotate the Brussle Sprouts.  I just monitor to ensure the Brussels have a browned cut side.  Rotate the turkey bacon to ensure it will be crispy when pulled out.  

While the Brussel Sprouts, asparagus, and turkey bacon are in the oven, toss the pecans into a skillet on medium heat for a few minutes to allow the nuts to roast.  This brings out the flavor of the pecans.  

Once the Brussels and asparagus are finished place into the serving dish.  Allow the turkey bacon to cool enough to handle and then sprinkle the turkey bacon on top of the asparagus and Brussels.  Sprinkle the pecans and cranberries on top and drizzle lightly with pure maple syrup.  Serve and enjoy!