Get ready to transform Brussels sprouts from a simple vegetable into the absolute star of your dinner table. This recipe for Maple Bourbon Bacon Brussels Sprouts is a perfect symphony of flavors—it’s sweet, savory, smoky, and utterly addictive. This is one of the all-time Best Thanksgiving Side Dishes, featuring tender-crisp Brussels sprouts, crunchy pecans, and salty bacon, all tossed in a luscious maple bourbon glaze. It’s a restaurant-quality dish that is surprisingly quick and easy to make on the stovetop.
Why This is the Ultimate Brussels Sprouts Recipe
When it comes to Brussels Sprouts Thanksgiving recipes, this one is a clear winner.
- Incredible Flavor Combination: This is a true Sweet And Savory Side Dish. The salty bacon, sweet maple syrup, and smoky bourbon create a complex and perfectly balanced flavor profile.
- Perfect Texture: By blanching the sprouts first and then pan-searing them, you get the perfect texture—tender on the inside with wonderfully crispy, caramelized edges.
- Quick and Easy: This impressive side dish comes together in about 30 minutes, making it easy enough for a weeknight but special enough for a holiday.
- A Guaranteed Crowd-Pleaser: Even people who think they don’t like Brussels sprouts will fall in love with this delicious combination of flavors.
Your Simple Ingredient Checklist
This recipe uses a handful of high-impact ingredients for its signature flavor.
The Ingredient Lineup:
- 1 ½ lbs of Brussels sprouts, trimmed and halved
- 4 strips of bacon, diced
- ½ cup of pecans, coarsely chopped
- 2 oz of bourbon (or 2 tbsp of apple cider vinegar)
- 3 tbsp of pure maple syrup
- 1 tsp of ground mustard
- 1 tbsp of kosher salt (for blanching water)
- Salt and pepper to taste
Step-by-Step Instructions
This impressive side dish comes together easily right on your stovetop.
Part 1: Prepare the Brussels Sprouts
- Blanch the Sprouts: Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Add the halved Brussels sprouts and cook for 4-5 minutes, until they are tender-crisp and bright green.
- Shock to Stop Cooking: Immediately drain the sprouts and either run them under cold water or plunge them into a bowl of ice water. This “shocks” them and stops the cooking process, keeping them perfectly vibrant and crisp. Drain them well.
Part 2: Cook the Bacon and Assemble
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until the fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon pieces and set them aside on a paper towel-lined plate.
- Sauté the Sprouts and Pecans: Increase the heat to medium-high. Add the blanched Brussels sprouts and the chopped pecans to the hot bacon fat in the skillet. Sauté, stirring occasionally, for about 5 minutes, until the edges of the sprouts begin to get crispy and caramelized.
- Create the Glaze: Sprinkle the ground mustard over the sprouts and cook for another 1-2 minutes. Pour in the bourbon to deglaze the pan, stirring constantly until it has been completely absorbed. Pour in the maple syrup and cook for one more minute, until the sauce has thickened slightly into a glaze.
Part 3: Finish and Serve
- Combine and Serve: Stir the crispy bacon pieces back into the skillet. Season with salt and pepper to your taste.
- Serve Immediately: Serve hot and enjoy the incredible flavors!
Frequently Asked Questions (FAQ)
1. Can I roast the Brussels sprouts instead of blanching and pan-searing them? Yes! If you prefer Roasted Brussels Sprouts, you can toss the halved sprouts with olive oil, salt, and pepper and roast them on a baking sheet at 400°F (200°C) for 20-25 minutes, until tender and caramelized. While they are roasting, you can cook the bacon and prepare the glaze in a skillet. Then, simply toss the roasted sprouts with the bacon and the glaze before serving. This is a great option for Easy Thanksgiving Side Dishes.
2. I don’t cook with alcohol. What’s a good substitute for the bourbon? For a non-alcoholic version of this Maple Bacon Brussels Sprouts recipe, you can simply substitute the 2 ounces of bourbon with 2 tablespoons of apple cider vinegar. This will still provide the necessary acidity to deglaze the pan and balance the sweetness of the maple syrup.
3. Is this recipe good for making ahead? This dish is definitely best served fresh to maintain the crispy textures of the bacon and the sprouts. However, to save time, you can do all the prep work in advance: trim and halve the Brussels sprouts, dice the bacon, and chop the pecans. This will make the final assembly and cooking process very quick.
4. What are some other fun variations for this recipe? This is a great base recipe to build on. For a festive touch, you could add ½ cup of dried cranberries when you add the bacon back in. For a different flavor profile, you could swap the pecans for walnuts or add a drizzle of balsamic glaze at the very end for an extra tangy finish. This is one of the most versatile Side Dishes For Thanksgiving.
Maple Bourbon Bacon Brussels Sprouts
Equipment
- Large pot for blanching Brussels sprouts
- Large skillet for cooking bacon and glazing sprouts
- Slotted Spoon to remove bacon
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 4 strips bacon, diced
- 1/2 cup pecans, coarsely chopped
- 2 oz bourbon (or 2 tbsp apple cider vinegar)
- 3 tbsp pure maple syrup
- 1 tsp ground mustard
- 1 tbsp kosher salt (for blanching water)
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil, add 1 tbsp kosher salt, and blanch halved Brussels sprouts for 4-5 minutes until bright green and tender-crisp.
- Drain and shock the sprouts under cold water or in an ice bath to stop cooking. Drain well.
- In a large skillet over medium heat, cook diced bacon until crispy. Remove bacon with a slotted spoon and set aside.
- Add the blanched Brussels sprouts and chopped pecans to the bacon fat in the skillet. Sauté over medium-high heat for 5 minutes until caramelized.
- Sprinkle in ground mustard, then pour in bourbon to deglaze the pan. Stir constantly until absorbed. Add maple syrup and cook 1 more minute until glaze thickens.
- Stir crispy bacon back into the skillet. Season with salt and pepper to taste. Serve hot.