Brussel Sprouts with Bacon and Maple

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

5 from 7 votes

Brussel Sprouts with Bacon and Maple

This simple recipe for pan-sauteed brussel sprouts raises the humble veg to new levels. Ready in under 30 minutes, this recipe for Brussels sprouts with bacon, maple syrup and Dijon mustard is a game-changing family favorite.

Course Side Dish

Cuisine American

Keyword bacon, brussels sprouts, christmas, thanksgiving

Dietary Restrictions Egg Free, Gluten-Free, keto, Low-Carb, Paleo

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 185kcal

Author Lisa Lotts

Equipment

1 Large Skillet with a lid

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

US Customary - Metric

Instructions

Cut the bacon into 1" pieces. Place a large skillet over medium-high heat and add 5 slices 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 2 large shallots and 2 pounds 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 1 cup chicken broth from rotisserie chicken and ¼ cup 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 tender, stirring occasionally. The broth should be reduced to about ⅓ cup.
Stir in 2 teaspoons butter, 1 tablespoon whole grain dijon mustard and 2 teaspoons maple syrup. Season with salt and pepper to taste as needed.
Transfer the Brussels sprouts to a serving platter and sprinkle with the reserved crispy bacon and 1 tablespoon chopped parsley.

Video

Notes

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.

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 it will give your dish a lot of flavor.
To add extra tanginess, stir in one tablespoon of Balsamic vinegar when adding the mustard and butter.
For a slightly more acidic flavor, apple cider vinegar or red wine vinegar will brighten the flavor.

Nutrition