MAPLE-BOURBON VEGAN “EGGNOG”
This is a dish you can partially make ahead— just what you want with a Christmas dinner vegetable. Chef Ryan’s parents tap their own trees so maple syrup is a staple in their home. He also does a roasted version of this dish (see TIP), which you might prefer if you have the oven space along with the bird.
8-oz (225-g) slab of smoked bacon
3 lbs (1.36 kg) Brussels sprouts, trimmed 2 tbsp (30 mL) butter
3 tbsp (45 mL) maple syrup
1 to 2 tsp (5 to 10 mL) Sriracha
1 Slice bacon into 1/4-inch-thick (5-mm) matchstick-shaped pieces. Heat a large skillet over medium heat. Add bacon and stir often until crisp, 12 to 15 minutes. Stir fairly constantly during the last few minutes of cooking. Remove with a slotted spoon to paper towels. If making ahead, keep in a sealed bag in refrigerator for up to 3 days.
2 Slice sprouts in half. (These can be stored in a sealed bag in the refrigerator for up to a day.) Bring a large pot of salted water to a boil. Add sprouts and boil gently, partially covered, until tender, 6 to 8 minutes. Drain well and spread out on a large towel. Pat dry or roll up and then turn into a large bowl.
3 Melt butter in a small skillet over medium heat. Add maple syrup and Sriracha. Boil, swirling pan or stirring, until large bubbles form on the surface; then continue boiling until mixture will lightly coat a metal spoon, about 1 minute. Drizzle over warm sprouts and gently stir to coat. Turn into a serving bowl and sprinkle with bacon.
4 This dish reheats well so can be made ahead, cooled, and then refrigerated, covered, up to a day. Reheat in the microwave, stirring several times, or in a large skillet, stirring often. Best to add bacon after it is reheated.
Makes 10 cups (2.5 L)
TIP For roasted sprouts, slice bacon and sprouts as above. Spread sprouts over 2 parchment-paper-lined large baking sheets. Sprinkle with uncooked bacon pieces. Stir
1/3 cup (80 mL) maple syrup with 2 to 3 tsp
(10 to 15 mL) Sriracha and drizzle overtop, dividing between the sheets. Dot sprouts with 1/4 cup (60 mL) cubed butter, dividing between the sheets. Roast at 400°F (200°C), stirring and turning often, until sprouts are tender-crisp, about 20 minutes.