Slightly sweet, slightly salty this recipe for Maple Bacon Brussels Sprouts is sure to be a winning side dish on your holiday table or any day!
The best way to cook Brussels sprouts
Brussels sprouts are a common holiday side dish, which makes sense, since they are a cooler weather crop. These small cabbages pack lots of tender flavor and are incredibly delicious when cooked correctly.
One of our favorite ways to cook Brussels sprouts is to roast them, that way the outsides get crispy and the insides stay moist, but still firm. NEVER cook Brussels sprouts so much that they become mushy. If you do, you have just ruined a perfectly good little sprout.
Are you a Brussels sprout lover or hater?
It seems that people either love or hate Brussels sprouts, and if you’re unsure about your family’s tastes, you might be inclined to stay away from them on your dinner table.
But, let me tell you, our Brussels sprouts have been know to change minds. Our Blue Cheese and Cranberry Brussels Sprouts have revolutionized how many of our family and friends think about Brussels sprouts, and this recipe has too.
Our Maple Bacon Brussels Sprouts Recipe
I mean, how can you go wrong with pure maple syrup and bacon?
Imagine for a moment: bits of crispy, salty bacon intermingling with tender Brussels sprouts whose exterior leaves have been bathed and crisped in flavorful bacon drippings. As if that’s not enough, we give this entire dish a good “up North” flare with a pure maple syrup glaze.
Sweet and salty. Crisp and tender. Purely delicious.
- 4 oz bacon, diced
- 1 lb Brussels sprouts, halved
- 2 Tbsp pure maple syrup
- 1 Tbsp apple cider vinegar
- ¼ tsp salt
- Sauté bacon in a large sauté pan over medium high heat until crisp, 5-7 min. Remove the bacon bits onto a paper towel lined plate, leaving the fat in the pan.
- Add the halved Brussels sprouts to the bacon fat and sauté over medium high heat, until the Brussels sprouts begin to crisp, about 6-7 minutes, stirring once, halfway through.
- Reduce the heat to low. Add the maple syrup and cider vinegar. Cook, stirring occasionally, until the Brussels sprouts are well coated and the syrup thickens, approximately 1 minute.
- Add the bacon back to the pan along with the salt. Taste the Brussels sprouts and adjust the salt to taste. Heat until warmed through.