Maple Bacon Brussels Sprouts

This delicious stovetop maple bacon Brussels sprouts recipe transforms the often-maligned vegetable into a family favorite side dish. The perfect balance of sweet maple syrup with savory bacon creates an irresistible flavor combination that even Brussels sprout skeptics will love.

I first made these Brussels sprouts for Thanksgiving when my oven was completely full with turkey and casseroles. The stovetop method was such a hit that it's now requested at every family gathering regardless of oven availability.

Ingredients

• Brussels sprouts: carefully trim and halve for even cooking and maximum caramelization
• Kosher salt: enhances the natural flavor of the sprouts while blanching
• Bacon: provides a savory foundation and delicious fat for sautéing
• Pecans: add wonderful textural contrast and nutty flavor
• Ground mustard: brings a subtle sharpness that balances the sweetness
• Bourbon or apple cider vinegar: deglazes the pan and adds complexity
• Maple syrup: creates a glossy caramelized coating and natural sweetness
• Black pepper: adds a final touch of warmth and spice

Step-by-Step Instructions

Blanch the Brussels Sprouts:

Fill a large pot with water ensuring there's enough to fully submerge all your Brussels sprouts. Bring to a boil and add kosher salt. Add halved sprouts and boil for exactly 4-5 minutes until tender but still bright green. Immediately drain and rinse with cold water to stop cooking. Spread on a kitchen towel to thoroughly dry.

Render the Bacon:

Place diced bacon in a 12inch skillet over medium heat. Cook patiently for 7-8 minutes stirring occasionally until the fat has rendered completely and the bacon pieces are perfectly crisp. Use a slotted spoon to transfer the bacon to a papertowel lined plate reserving all that delicious fat in the pan.

Crisp the Brussels Sprouts:

Increase heat to mediumhigh and add the dried blanched Brussels sprouts and chopped pecans to the bacon fat. Sauté for 4-5 minutes stirring frequently to ensure even browning. Look for caramelized edges while maintaining the bright green color of the sprouts.

Add Flavor Layers:

Sprinkle ground mustard evenly over the Brussels sprouts and pecans stirring constantly for 1 minute to prevent burning. Pour in the bourbon or apple cider vinegar and use this liquid to deglaze the pan scraping up all the flavorful browned bits from the bottom. Stir constantly until the liquid has been completely absorbed about 2-3 minutes.

Finish with Maple Glaze:

Return the crispy bacon to the pan and pour the maple syrup over everything. Toss thoroughly to coat all ingredients then cook for just 1 minute more until the syrup slightly thickens but doesn't burn. Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot and caramelized.

The bourbon in this recipe adds an incredible depth that transforms these Brussels sprouts from good to unforgettable. My family now judges all restaurant Brussels sprouts against this recipe and they rarely measure up to our homemade version.

Make-Ahead Magic

The brilliant thing about this recipe is you can blanch the Brussels sprouts up to 24 hours in advance. After blanching drain them thoroughly and let them dry completely on kitchen towels before refrigerating in an airtight container. When ready to cook simply start with rendering the bacon and continue with the recipe. The cold blanched sprouts can go directly into the hot pan which makes this perfect for busy holiday meals when timing is everything.

Perfect Pairings

These maple bacon Brussels sprouts shine alongside roasted meats particularly turkey ham or pork tenderloin. The sweet and savory profile complements rich main dishes while providing a welcome textural contrast. For a complete meal pair with mashed potatoes and your protein of choice. The sprouts also work beautifully with other root vegetables like roasted carrots or parsnips for a full autumn or winter vegetable medley.

Ingredient Swaps

If youre looking for variations this recipe is wonderfully adaptable. Swap pecans for walnuts or almonds for a different nutty crunch. For a vegetarian version omit the bacon and use olive oil or butter for sautéing adding a bit of smoked paprika to mimic that smoky bacon flavor. For a spicy kick incorporate a pinch of red pepper flakes when adding the ground mustard. Pure maple syrup is preferred but honey can work in a pinch though it will create a different flavor profile.

Recipe FAQs

→ Can I make these Brussels sprouts ahead of time?

Yes! You can blanch the Brussels sprouts up to 24 hours ahead. After blanching, drain them well, dry thoroughly, and store in a sealed container in the refrigerator. When ready to serve, start with Step 2 of the recipe and continue from there.

→ Can I substitute the bourbon in this recipe?

Absolutely! The recipe already offers apple cider vinegar as an alternative to bourbon. Either option works well for deglazing the pan and adding flavor complexity.

→ How do I know when the Brussels sprouts are properly blanched?

The Brussels sprouts should be tender but still bright green in color after blanching for 4-5 minutes. They'll finish cooking when sautéed in the bacon fat later.

→ Why blanch the Brussels sprouts before sautéing?

Blanching the Brussels sprouts first ensures they cook evenly and completely. This technique allows the sprouts to become tender inside while still achieving a crispy exterior when sautéed.

→ Can I use pre-cooked bacon to save time?

While you could use pre-cooked bacon, cooking fresh bacon in the pan is important because the rendered bacon fat is used to sauté the Brussels sprouts, adding significant flavor. If using pre-cooked bacon, you'll need to add some oil or butter for sautéing.

→ What can I serve with these maple bacon Brussels sprouts?

These Brussels sprouts pair wonderfully with roasted chicken, grilled steak, or baked salmon. They also make a delicious addition to holiday meals alongside turkey, ham, or prime rib.