This savory-sweet side feels decadent enough for any holiday table. Crispy thick-cut bacon and pure maple syrup create a glossy, flavorful coating that transforms fresh Brussels sprouts—even for those who swear they don’t like them. The key is not overcooking: keep the sprouts bright green and tender-crisp for their best naturally sweet, nutty flavor (and none of the sulfur smell). Packed with vitamins K and C, Brussels sprouts are as nutritious as they are delicious, whether roasted, sautéed or steamed—and this version might just win over your toughest critics.
Maple Bacon Brussels Sprouts
Servings 4 servings
Ingredients
- 4 cups Brussels sprouts trim discolored outer leaves
- 6 strips good quality bacon
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse the Brussels sprouts under cold water and pat them dry with a clean cloth or paper towel. Trim the stem ends, remove any wilted outer leaves, then slice the sprouts into quarters and set aside.
- Cut the bacon into ¾-inch pieces. In a medium sauté pan, cook the bacon over medium heat until crisp. Transfer the bacon to drain on a paper towel–lined plate, leaving the bacon fat in the pan. Add the olive oil, and once hot, add the Brussels sprouts. Cook, stirring often, until the sprouts start to brown, about 6–8 minutes. Return the bacon to the pan, drizzle in the maple syrup, and continue cooking until the syrup thickens and the sprouts are browned and caramelized. Season with salt and pepper to taste.