Maple Bacon Brussels Sprouts
Maple Bacon Brussels Sprouts, skillet seared and cooked until tender with crispy bacon all in a maple syrup-Dijon mustard glaze.
Brussels sprouts used to be the vegetable people loved to hate. I even told people I didn’t care for them when in fact, they had never actually passed my lips.
Once named the Most Hated Vegetable in America, they’re enjoying a new-found popularity.
Maple Bacon Brussels Sprouts are pan sautéed, infused with the flavor of Applewood smoked bacon, then tossed with a maple syrup-bacon-French mustard glaze. They’ll win over even your pickiest eater.
My husband loves bacon and insists you could put bacon grease on a brown paper bag and make it taste good. I’m not sure about that, but bacon will certainly up your game.
Maple Bacon Brussels Sprouts are star-worthy enough for a holiday dinner, but quick and easy enough to serve any night.
Maple Bacon Brussels Sprouts Instructions:
Cut the bacon into about 1/2″ squares and cook in a large skillet until crispy. Remove all the bacon and most of the drippings, leaving about 1 tablespoon behind.
Cut the blunt end off each of the brussels sprouts then slice in half lengthwise. Peel off a layer or two, like you would with cabbage.
Transfer the brussels sprouts to the skillet facedown, season with salt and pepper and cook over medium heat 4-5 minutes per side or until they’re caramelized and fork-tender.
Whisk the maple syrup, Dijon mustard and apple cider vinegar together in a bowl to form the glaze. Fold the glaze and crispy bacon with the brussels sprouts then simmer over low heat 3-4 minutes. Serve right away.
Maple Bacon Brussels Sprouts brings out the best in brussels ~ and bacon.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
Maple Bacon Brussels Sprouts ~ fresh brussel sprouts pan seared in bacon fat tossed with a maple-French mustard glaze and garnished with crumbled bacon.
- 1 pound of brussels sprouts
- 2 strips of thick-cut Applewood Smoked Bacon
- 1/2 tablespoon of apple cider vinegar
- 1/2 tablespoon of Dijon mustard
- 2 tablespoons of maple syrup
- salt and pepper to taste
Cut the bacon into about 1/2" cubes and cook in a large skillet until crispy.
Remove the bacon and the grease from the skillet, leaving about 1 tablespoon of grease behind.
Cut the blunt end off each of the brussels sprouts then cut them in half lengthwise, peeling off a layer or two from them, like you would with cabbage.
Transfer them to the skillet facedown, season with salt and pepper and cook over medium heat about 5-7 minutes per side or until they're fork tender.
Whisk the maple syrup, Dijon mustard and apple cider vinegar together.
When the brussels sprouts are completely cooked, pour the glaze and the bacon pieces over the top, blending. Simmer over low heat 3-4 minutes then serve right away.