Stovetop Maple Bacon Brussels Sprouts
Featuring crispy Brussels sprouts and a tangy maple syrup dressing, this delicious side dish is perfect for Thanksgiving, Christmas, or any time of the year!
Ingredients
- 8 stirps of bacon Any kind will work, but I love using applewood-smoked bacon!
- 1 lb Brussels Sprouts Washed and cut in half
- 2 tbsp pure maple syrup Be sure to use 100% pure maple syrup
- 2 tsp whole grain mustard
- 2 tsp apple cider vinegar
Instructions
- Cut your bacon slices into bite-sized pieces and place them in a large skillet. Cook over medium heat, stirring often, until golden brown and crispy.
- Remove the bacon from the pan and place it on a plate lined with paper towels.
- Place your cut Brussels sprouts into the same skillet, cut side down. Be sure to keep them in a single layer. (You can drain off some of the bacon grease if you think there’s too much—I usually don’t.) Cover the pan and turn up to medium-high heat.
- Cook for 10–15 minutes, or until the sprouts are fork-tender and the cut sides are brown and crispy.
- While the sprouts are cooking, combine the maple syrup, mustard, and apple cider vinegar in a small bowl and whisk to combine.
- Once the Brussels sprouts are cooked, reduce the heat. Pour the maple syrup dressing into the pan and give it a gentle stir (you don’t want to mash the Brussels sprouts). Add the crispy bacon pieces back to the pan and stir to combine.
- Continue to cook, stirring often, just until the sauce has thickened slightly.
- Transfer the finished Brussels sprouts to a serving dish or bowl and serve immediately.
- Enjoy!
Notes
Any leftover maple bacon Brussels sprouts can be stored in an airtight container in the fridge for up to 5 days. They can easily be reheated on the stove or on a rimmed baking sheet in the oven. Just keep in mind they won’t be quite as crispy the next day.
I love serving these sprouts during the holidays, but they’re great any time of year! They pair wonderfully with turkey, roast chicken, sweet potatoes, and goat cheese. I also love eating them with a fried egg for breakfast!
As mentioned above, any kind of bacon works well for this recipe—pepper bacon, smoked bacon, and even thick-cut bacon. Just note that thick-cut bacon will take a bit longer to cook.
You can even use turkey bacon for this recipe, though you will need to add some olive oil or butter to the pan as well before cooking the Brussels sprouts.
Nutrition
Calories: 86kcalCarbohydrates: 17gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 1mgSodium: 70mgPotassium: 473mgFiber: 4gSugar: 9gVitamin A: 858IUVitamin C: 96mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!