Stovetop Maple Bacon Brussels (Print-Friendly Version)
Crispy Brussels sprouts with bacon and pecans in a sweet bourbon maple glaze - ready in just 30 minutes.
# Ingredients List:
01 -
1½ lb Brussels sprouts, trimmed and halved
02 -
1 tablespoon kosher salt, plus more to taste
03 -
4 strips bacon, diced into ½" lardons
04 -
½ cup pecans, coarsely chopped
05 -
1 teaspoon ground mustard
06 -
2 oz bourbon or 2 tablespoons apple cider vinegar
07 -
3 tablespoons maple syrup
08 -
Ground pepper, to taste
# How to Make It:
01 -
Fill a large pot with enough water to fully submerge the Brussels sprouts, and place over high heat. Bring the water to a boil and season with kosher salt. Add the Brussels sprouts to the boiling water and stir. Boil for 4-5 minutes, until the sprouts are tender but still bright green. Drain in a colander, run under cold water to stop cooking, then lay on a kitchen towel to dry.
02 -
Place the bacon in a 12" skillet and heat over medium heat. Saute, stirring occasionally, until the fat renders and bacon is crisp, about 7-8 minutes. Remove the bacon with a slotted spoon and place onto a paper towel-lined plate to drain.
03 -
Increase the heat to medium-high, then add the blanched Brussels sprouts and pecans to the rendered bacon fat. Saute over high heat, stirring frequently, until the sprouts are crisp, about 4-5 minutes.
04 -
Sprinkle the mustard powder over the sprouts and pecans, then stir constantly for 1 minute. Pour the bourbon (or cider vinegar) into the pan to deglaze; stir and scrape constantly until any browned bits have been scraped up and the liquid is completely absorbed, about 2-3 minutes.
05 -
Add the bacon back to the pan, then pour in the maple syrup. Toss everything together, then cook for 1 minute, until the syrup is slightly thickened. Taste for seasoning and adjust with salt and pepper if needed. Serve immediately.
# Extra Tips:
01 -
After blanching, ensure the Brussels sprouts are thoroughly dried before refrigerating to avoid excess moisture.
02 -
Blanched Brussels sprouts can be made ahead and stored for up to 24 hours before final preparation.