Maple Bourbon Bacon Brussels Sprouts
A sweet, savory, smoky, and utterly addictive side dish. Tender-crisp Brussels sprouts, crunchy pecans, and crispy bacon are tossed in a luscious maple bourbon glaze for a holiday-worthy recipe that's ready in just 30 minutes.
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.
Notes
For a non-alcoholic version, replace the bourbon with apple cider vinegar. For extra holiday flair, add dried cranberries when you stir the bacon back in.