Tangy Glazed Stovetop Brussels Sprouts

Course: Side Dish
Cuisine: American
Keyword: bacon, brussels sprouts, christmas, thanksgiving
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 185kcal
Brussels sprouts a whole new way... This simple, one pan recipe raises the humble brussels sprout to new levels with bacon, shallots and whole grain mustard. Try it tonight.
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  • 5 slices bacon
  • 2 pounds brussels sprouts trimmed (I used green and purple brussels sprouts for color contrast)
  • 2 large shallots
  • 1 cup low sodium chicken broth or vegetable broth
  • 1/4 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


  • Cut the bacon into 1" pieces. Place a large skillet over medium high heat and add the bacon. Fry until crisp and golden. Transfer bacon to a plate lined with paper towels to soak up excess fat.
  • Discard all but 1 tablespoon of bacon fat from the pan. Add the shallots and brussels sprouts to the hot pan with reserved bacon fat and stir. Cover with a lid and reduce heat to medium.  Cook for 3-4 minutes, stirring occasionally. 
  • When the shallots are tender and slightly translucent, stir in the broth and currants, scraping up the bottom of the pan to incorporate some of the bacon fond. Bring to a boil. Place the lid on the pan, so it sits askew and the steam can escape. Reduce heat to a simmer.  Cook the brussels sprouts for 5-8 minutes or until the brussels sprouts are tender, stirring occasionally. The broth should reduce to about 1/3 cup.
  • Stir in the butter, whole grain mustard and maple syrup. Season to your taste with salt and pepper.  
  • Transfer the brussels sprouts to a serving platter and sprinkle with the crispy bacon and parsley.



Calories: 185kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 212mg | Potassium: 711mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 129.7mg | Calcium: 71mg | Iron: 2.6mg