1. Can I make Maple Bacon Brussels Sprouts in advance?

Yes, you can prepare the Brussels sprouts in advance by blanching them and storing them in the fridge for up to 24 hours. When you're ready to serve, simply sauté them in the skillet with bacon and maple syrup for a quick and easy side dish.

2. Can I substitute bourbon in this recipe?

If you prefer not to use bourbon, you can substitute it with apple cider vinegar. The acidity from the vinegar will help neutralize the sulfuric odors of the Brussels sprouts while still adding a tangy flavor to the dish.

3. What other nuts can I use instead of pecans?

If you’re not a fan of pecans, walnuts or almonds are great alternatives. Both nuts offer a similar crunchy texture and nutty flavor, complementing the Brussels sprouts and bacon perfectly.

4. How can I make Maple Bacon Brussels Sprouts vegetarian?

To make this dish vegetarian, simply omit the bacon and use a plant-based alternative such as vegan bacon or more nuts for added crunch. You can still enjoy the smoky flavors with the bourbon or apple cider vinegar for a rich depth.

Maple Bacon Brussels Sprouts Recipe – Easy & Delicious

Name: Maple Bacon Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ lb Brussels sprouts, trimmed and halved; 1 tablespoon kosher salt; 4 strips bacon, diced into ½” lardons; ½ cup pecans, coarsely chopped; 1 teaspoon ground mustard; 2 oz bourbon, or 2 tablespoons apple cider vinegar; 3 tablespoons maple syrup; Ground pepper, to taste

Description

Maple Bacon Brussels Sprouts combine the savory goodness of crispy bacon, the sweetness of maple syrup, and the earthy richness of Brussels sprouts. This easy-to-make dish transforms a simple vegetable into a flavorful, irresistible side that will have even the most skeptical Brussels sprouts eaters coming back for more. Whether you’re preparing a weeknight dinner or a holiday feast, these maple bacon Brussels sprouts are sure to impress.

Ingredients

Scale

1½ lb Brussels sprouts, trimmed and halved
1 tablespoon kosher salt
4 strips bacon, diced into ½” lardons
½ cup pecans, coarsely chopped
1 teaspoon ground mustard
2 oz bourbon, or 2 tablespoons apple cider vinegar
3 tablespoons maple syrup
Ground pepper, to taste

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Instructions

Blanch the Brussels sprouts in a large pot of boiling salted water for 4-5 minutes until tender yet bright green. Drain and transfer to a bowl of ice water to stop the cooking process. Pat them dry.
Cook the bacon in a 12″ skillet over medium heat until crispy, about 7-8 minutes. Remove bacon with a slotted spoon and set it aside.
Increase the skillet heat to medium-high. Add the Brussels sprouts and chopped pecans to the bacon fat. Cook, stirring frequently, until the Brussels sprouts have crispy edges, about 5 minutes.
Sprinkle the ground mustard over the sprouts and pecans, stirring for 1-2 minutes.
Deglaze the pan with the bourbon (or apple cider vinegar), stirring constantly until the liquid is absorbed, about 2-3 minutes.
Pour in the maple syrup and cook for another minute, until the syrup has slightly thickened. Season with salt and pepper to taste.
Return the crispy bacon to the pan and toss everything together. Serve immediately.

Notes

Use real maple syrup, not pancake syrup, for the best flavor.
If you don’t like pecans, you can substitute them with walnuts or omit them entirely.
Make sure not to overcook the Brussels sprouts during blanching. Drain them while they’re still bright green for the best texture.
For a non-alcoholic version, substitute bourbon with apple cider vinegar.
Leftovers can be stored in an airtight container for up to 3 days in the fridge. Reheat in a skillet for the best texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 175 kcal
Sugar: 2g
Sodium: 318mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 5mg