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Maple Bacon Brussels Sprouts

Maple Bacon Brussels Sprouts: Sweet, Savory, Simply Irresistible

Maple Bacon Brussels Sprouts combine sweet maple syrup with crispy bacon for an irresistible side dish that delights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussels Sprouts
  • 1 pound Brussels sprouts Ensure they’re uniform in size for even cooking.
  • 1 teaspoon Kosher salt Enhances flavor during the blanching process; adjust to your taste.
For the Flavor Base
  • 6 ounces Bacon Adds savory richness and crispy texture; cut using kitchen shears for convenience.
  • 1/2 cup Pecans Provide delightful crunch and nuttiness; can be swapped with walnuts if desired.
  • 1 teaspoon Ground mustard Introduces a tangy depth that complements the sweetness beautifully.
  • 1/4 cup Bourbon Infuses a complex sweetness; use apple cider vinegar for a non-alcoholic option.
  • 1/4 cup Maple syrup The star flavor, giving that sweet glaze; opt for real maple syrup for the best results.
  • 1/2 teaspoon Ground pepper Adds seasoning and warmth; adjust quantity according to your palate.

Equipment

  • Large pot
  • skillet
  • Colander
  • slotted spoon
  • kitchen shears

Method
 

Step-by-Step Instructions for Maple Bacon Brussels Sprouts
  1. Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for 4-5 minutes until they are bright green and just tender when pierced with a fork.
  2. Carefully drain the sprouts in a colander and immediately plunge them into an ice bath to stop the cooking process.
  3. In a large skillet, add diced bacon and heat over medium. Sauté for about 7-8 minutes until it achieves a deep golden crispness.
  4. Remove the bacon from the skillet and place it on a plate lined with paper towels, keeping the flavorful drippings in the pan.
  5. Increase the heat on the skillet to medium-high and add the blanched Brussels sprouts and pecans. Sauté for 4-5 minutes until golden brown and crisp.
  6. Sprinkle ground mustard over the sprouts and pecans. Pour in the bourbon (or apple cider vinegar) to deglaze the pan.
  7. Cook for an additional 2-3 minutes, allowing the liquid to reduce slightly and infuse the sprouts with rich flavor.
  8. Return the crispy bacon to the skillet and drizzle with maple syrup. Toss together gently, coating everything in the sweet glaze.
  9. Continue to cook for about one more minute so the sauce thickens slightly before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 1mg

Notes

These Brussels sprouts are gluten-free and vegetarian-friendly with simple substitutions. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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