Maple Bacon Brussels Sprouts – roasted to tender with crispy, edges tossed with crispy bacon and a maple syrup-Dijon mustard glaze. Savory meets sweet with amazingly delicious results.
Let’s cast aside the once upon a time notion of brussels sprouts being the vegetable people loved to hate. They’ve discovered new-found popularity and for good reason.
Cooked right they’re delicious!
These ;Maple Bacon Brussels Sprouts are pan sautéed, infused with the flavor of sweet maple syrup, Dijon mustard and crispy, smoky bacon and are practically guaranteed to win over even your pickiest eater.
A simple side dish that tastes anything but.
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 adding bacon will certainly up your game.
Maple Bacon Brussels Sprouts are star-worthy enough for your holiday table, but quick and easy enough to serve any night.
What’s in Maple Bacon Brussels Sprouts?
- brussels sprouts
- bacon (Applewood smoked bacon used)
- apple cider vinegar
- Dijon mustard
- maple syrup
- salt and pepper
How to make these brussels sprouts:
Cut the bacon into 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 in the skillet.
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 cut side down then season with salt and pepper to taste 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 small bowl then pour evenly over the top of the brussels sprouts.
Add the bacon then simmer over low heat 2-3 minutes. Serve right away.
looking for more brussels sprouts recipes?
Korean Brussels Sprouts – caramelized brussels sprouts with lightly crisp edges tossed in a killer spicy-sweet Asian glaze for a quick and easy – healthy – appetizer or side dish.
Cheesy Chicken Pasta with Brussels Sprouts – penne pasta, bites of chicken and sliced brussels sprouts blanketed in a creamy smoked gruyere-white cheddar cheese sauce. Delicious cool-weather comfort.
Brussels Sprouts Soup – award winning recipe! Creamy, hearty cool weather soup with brussels sprouts and root vegetables. Simple one-pot recipe.
If you tried this Maple Bacon Brussels Sprouts recipe or any other on the blog I’d love to hear from you with a comment or star rating!
Maple Bacon Brussels Sprouts
- 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 stirring to coat. Simmer over low heat 2-3 minutes then serve right away.