Brussel Sprouts with Bacon and Maple

Name: Brussel Sprouts with Bacon and Maple
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 5 slices bacon; 2 pounds brussels sprouts (trimmed (I used green and purple brussels sprouts for color contrast)); 2 large shallots; 1 cup chicken broth from rotisserie chicken (or low-sodium broth); ¼ cup currants; 1 tablespoon whole grain dijon mustard; 2 teaspoons butter; salt and pepper to taste as needed; 2 teaspoons maple syrup; 1 tablespoon chopped parsley (optional)

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Inside: Learn how to sauté Brussels sprouts in a pan so they’re tender but not mushy and the easy method for layering the flavors of maple, Brussels sprouts, bacon and Dijon mustard. Plus, discover why butter makes it better.

Brussel sprouts with bacon and maple are a delicious side dish that comes together in minutes. It uses ingredients like Dijon mustard, shallots, currants, bacon and a touch of real maple syrup. It is an excellent weeknight side dish and a seasonal favorite for your holiday table.

A bowl of maple bacon brussels sprouts. — A dish of Brussels sprouts with bacon and maple syrup.

When we think of eating “in season,” we naturally gravitate to fruits and vegetables. While Spring and Summer’s produce is juicy, sweet enticing, there’s something about fall and winter vegetables that give cozy, homey feels that are equally appealing.

Some of my favorite fall side dishes include this vibrant Macque Choux, Warm Bacon & Black Eyed Pea Salad and this Southern Corn Pudding. What’s the common thread? BACON.

Brussels sprouts are another vegetable that pairs well with pig. When cooked, their natural bitter-sulfurous flavors soften and become sweeter, and the addition of bacon and its renderings gives them just the right amount of smoky, salty flavor.

These Brussels sprouts with bacon and maple syrup take it to the next level, creating a balanced dish that hits every part of your tongue.

Why you’ll love this recipe:

Maple brussels sprouts with bacon is a delicious side dish for family dinners.
Sauteing the veg in some bacon fat starts the first layer of flavor.
Maple syrup, mustard, and butter glaze add a complex, tangy flavor. Tiny currants offer surprise pops of sweetness to the sprouts.
The veg is tender but not overcooked, so it has a good texture.
It’s quick and easy to make; this recipe is ready in about 30 minutes.
It’s naturally gluten-free, keto and paleo-friendly (only two teaspoons of maple syrup).
Try this Brussels sprouts recipe for Thanksgiving and watch them get devoured.

Ingredients:

Green and purple brussels sprouts in a colander.

Brussels Sprouts–I recommend using fresh vegetables instead of frozen ones for this recipe because frozen sprouts have already been blanched and will tend to get mushy. If you can find them, get a combination of green and purple sprouts (like I did). It’ll make a beautiful presentation.
Bacon–I like thick-cut applewood smoked bacon for this, but use what you have.
Shallots–are a cross between onions and garlic; they yield a soft, sweet aroma when cooked.
Chicken Stock–If you have homemade chicken stock, use it; otherwise, look for a good quality, low-sodium broth.
Currants–these tiny raisin-like fruit add subtle sweetness to the Brussels sprouts. If you can’t find currants, try regular or golden raisins.
Whole Grain Dijon Mustard–this French mustard includes white wine and whole mustard seed, which add flavor and texture to the dish.
Pure Maple Syrup–you don’t need much, but it should be the real deal. No Mrs. Butterworth’s or Aunt Jemima here.
Butter–adding a pat of butter gives a rich, glossy finish and velvety mouthfeel to the maple Dijon glaze and helps to coat the sprouts.
Salt and Pepper–to your tastes. For the best flavor, I recommend either Kosher salt or fine sea salt and freshly ground black pepper.
Parsley–optional, for garnish.

Step-by-step instructions:

Cut the bacon into 1-inch pieces. Heat a large skillet over medium-high heat and add the bacon pieces. Fry until crispy and transfer to a paper towel-lined plate to absorb excess fat. Discard all but one tablespoon of the bacon grease.

2. Trim the root ends from the Brussels and discard the outer leaves if brown or damaged. Depending on the size of the sprouts, you may need to cut them in half vertically to make them bite-sized. These were on the smaller side and about 1″ in diameter.

Add the shallots and brussels to the bacon grease to saute and steam.

3. Transfer the Brussels and shallots to the bacon grease and stir to coat. Place the lid on the pan and saute/steam for 3-4 minutes, stirring occasionally, until the vegetables have softened slightly and become aromatic.

4. Stir in the chicken broth and currants, scraping up the bottom of the pan to loosen the bacon fond. Bring it to a boil and place the lid on the pan, so it sits slightly askew for steam to escape. Cook for 5-8 minutes, stirring occasionally, until the sprouts are tender. The liquid in the pan should reduce to about ⅓ cup.

I am adding maple syrup, dijon mustard and butter.

5. Stir in the butter, whole-grain mustard and maple syrup. Season to taste with salt and pepper.

Serving Brussels sprouts with bacon and maple on a platter.

6. Transfer the maple glazed Brussels sprouts to a platter and sprinkle with the reserved bacon and chopped parsley to serve.

Pro-Tips:

Placing the lid slightly askew on the skillet allows the veggies to steam without overcooking and lets the liquid from the broth evaporate more readily.
Scrape up the browned bits–When you add the broth to the pan, use a wooden spoon to scrape up any browned bits on the bottom. That’s the fond, and you’ll get a lot of flavor from it.
Extra bacon grease can be saved to add flavor to other dishes. Store it in an airtight container in the fridge for up to 7 days.

Swaps and Variations:

Swap of dried cranberries for the currants would subtly change the color palette, and voila–Christmas Brussel sprouts.
Balsamic vinegar (one tablespoon) with the mustard and maple syrup will enhance the tangy flavor and natural sweetness.
To make it vegetarian, omit the bacon and saute the sprouts in olive oil instead. Use vegetable broth instead of chicken broth, and add one tablespoon of Balsamic vinegar with the maple syrup and mustard.
For extra flavor, add a peeled, diced Granny Smith apple after the sprouts have simmered. Simmer the apples with the veg for one minute, then add the glaze ingredients.

An overhead shot of the maple-glazed Brussel sprouts with bacon and shallots.

FAQs

What takes the bitterness out of Brussels sprouts

Removing the bitter flavor inherently found in Brussels sprouts is less about quelling it and more about adding flavors that complement it. Fat (like bacon grease), sweetness (from maple syrup and currants), tanginess (from Dijon mustard) will give plain cooked sprouts a completely different flavor profile. Also, consider adding an acid, like Balsamic vinegar or ACV.

Can you cook maple bacon Brussels sprouts in the oven?

The best way to get the glaze to coat them evenly is by pan sauteing instead of baking.

For roasted Brussels sprouts with bacon, I halve them and coat them in extra-virgin olive oil, seasoning with salt and pepper. I then toss them with diced bacon or pancetta, spread them evenly on a baking sheet, and bake at 375°F for 18-25 minutes, flipping halfway through, until the sprouts are tender and the bacon crisp.

Brussel sprouts with bacon and maple on a platter.

Storage:

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Freezing:

I don’t recommend freezing this recipe. It’s best when enjoyed when you make it.

Reheating:

Reheat in the microwave in 30-45-second bursts, stirring after each.
Optional but good, a fresh slice of just-crisped bacon will return the dish to its former glory.

glazed brussel sprouts in a serving dish with stalks of wheat on the side. — Maple-glazed Brussels sprouts with bacon make a delicious side dish.

Brussel sprouts with bacon and maple are a perfect addition to your holiday menu, but this is such a simple recipe that you shouldn’t wait until a special occasion to make them. Any ordinary Tuesday night seems like the right time for this delicious side dish. Besides, they are as good with a rotisserie chicken as a roasted turkey with bourbon turkey brine or baked ham shank.

More fall side dishes you’ll love:

Tangy Glazed Brussels Sprouts on a serving platter with bacon crumbled over the top.

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