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!
- 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.
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