These maple bacon Brussels sprouts are the ultimate Thanksgiving side dish! Crispy bacon, caramelized pecans, and a bourbon maple glaze transform Brussels sprouts into a show-stopping recipe that’s ready in just 30 minutes. The perfect balance of sweet, savory, and smoky flavors makes this stovetop Brussels sprouts recipe a guaranteed crowd-pleaser.
Why You’ll Love This Brussels Sprouts Recipe
This maple bourbon Brussels sprouts recipe combines everything delicious: crispy bacon, crunchy toasted pecans, and a sweet maple glaze with a hint of bourbon. The two-step cooking method—blanching then sautéing—creates tender interiors with crispy, caramelized edges. Best of all, it’s partially make-ahead friendly and comes together in less than 30 minutes, making it perfect for busy holiday dinners.
Ingredients for Maple Bacon Brussels Sprouts
- 1½ pounds Brussels sprouts, trimmed and halved
- 1 tablespoon kosher salt (for blanching water), plus more to taste
- 4 strips bacon, diced into ½-inch pieces
- ½ cup pecans, coarsely chopped
- 1 teaspoon ground (dry) mustard
- 2 ounces bourbon (or 2 tablespoons apple cider vinegar)
- 3 tablespoons pure maple syrup
- Ground black pepper, to taste
How to Select Fresh Brussels Sprouts
For the best results, choose fresh, high-quality Brussels sprouts:
Look For:
- Bright green color with no yellowing
- Firmly packed, tight leaves
- Similar sizes for even cooking
- Minimal black spots or blemishes
Peak Season: Brussels sprouts are best in fall and winter (October through February). You may find them still attached to the stalk at farmers’ markets—these are incredibly fresh!
How to Cut Brussels Sprouts Properly
Proper cutting technique ensures even cooking:
- Trim the stem end with a sharp paring knife, removing the tough root
- Remove outer leaves that are yellowed or withered (only 1-2 layers if fresh)
- Halve lengthwise from top to bottom through the core—this allows the densely packed leaves to cook through evenly
- Keep sizes uniform so all sprouts cook at the same rate
How to Make Maple Bacon Brussels Sprouts
Step 1: Blanch the Brussels Sprouts
Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon kosher salt—this seasons the sprouts from the inside out. Add halved Brussels sprouts and boil for 4-5 minutes until tender but still bright green. You should be able to easily pierce the stem with a knife tip.
Step 2: Stop the Cooking Process
Drain Brussels sprouts in a colander and immediately run under cold water or plunge into an ice bath. This stops the cooking process and preserves the bright green color. Shake well and lay on a kitchen towel to air dry completely—removing excess moisture is key for crispy edges.
Step 3: Cook the Bacon
Heat a 12-inch skillet over medium heat. Add diced bacon and cook for 7-8 minutes, stirring occasionally, until fat renders and bacon is crispy. Use a slotted spoon to remove bacon pieces and drain on a paper towel-lined plate.
Step 4: Sauté Brussels Sprouts and Pecans
Increase heat to medium-high. Add blanched Brussels sprouts and pecans to the bacon fat in the skillet. Sauté for 4-5 minutes, stirring frequently, until sprout edges are golden and crispy and pecans are toasted.
Step 5: Add Mustard and Deglaze
Sprinkle ground mustard over the sprouts and pecans, stirring constantly for 1 minute to activate the mustard flavor. Pour bourbon (or apple cider vinegar) into the pan to deglaze, scraping up any browned bits. Stir constantly for 2-3 minutes until bourbon is completely absorbed.
Step 6: Finish with Maple Glaze
Return cooked bacon to the skillet. Pour in maple syrup and toss everything together. Cook for 1 minute more until the syrup slightly thickens and coats all the sprouts. Taste and season with salt and pepper as needed. Serve immediately.
Chef’s Tips for Perfect Brussels Sprouts
Use Real Maple Syrup: Pure maple syrup provides authentic flavor—pancake syrup won’t deliver the same results.
Large Skillet is Essential: A 12-inch skillet allows maximum contact with the cooking surface, creating those crispy, caramelized edges.
Don’t Overcook During Blanching: Remove sprouts when still bright green after 4-5 minutes. They’ll continue cooking when sautéed.
Salt the Blanching Water Generously: Use at least 1 tablespoon kosher salt—it infuses flavor from the inside out.
Season at the End: Wait to add salt and pepper until after cooking. The bacon provides saltiness, so you may need very little additional seasoning.
Kitchen Shears for Bacon: Skip the chef’s knife and use kitchen shears to dice bacon quickly and efficiently.
Why Use Bourbon in This Recipe?
Bourbon serves three important purposes in this recipe:
- Deglazing: Lifts flavorful browned bits from the pan bottom
- Acidity: Neutralizes the sulfuric compounds in Brussels sprouts that some find off-putting
- Flavor: Adds subtle smoky, oaky notes that complement the maple and bacon
Don’t Cook with Alcohol? Substitute 2 tablespoons apple cider vinegar. The acidity is what matters most for balancing flavors.
What is Ground Mustard?
Ground (dry) mustard is made from ground mustard seeds. By itself, it’s nearly flavorless, but when activated by liquid (in this case, bourbon), it becomes pungent and adds pleasant acidity and depth to the dish. Don’t substitute prepared mustard—it contains additional ingredients that will alter the recipe.
Make Ahead Instructions
This recipe is partially make-ahead friendly—perfect for holiday meal prep!
Up to 24 Hours Ahead:
- Blanch Brussels sprouts as directed
- Plunge into ice bath immediately
- Drain thoroughly and pat dry
- Store in an airtight container in the refrigerator
Day Of: Proceed with the sautéing steps starting at Step 3, about 15-20 minutes before serving.
Recipe Variations
Nut-Free Version: Omit pecans or substitute with roasted chickpeas for crunch.
Walnut Substitute: Replace pecans with walnuts for a different but equally delicious flavor.
Vegetarian Option: Use coconut bacon or smoked tempeh instead of bacon.
Extra Crispy: Skip blanching and roast Brussels sprouts at 425°F for 20 minutes before tossing with the glaze.
Balsamic Twist: Add 1 tablespoon balsamic vinegar along with the bourbon for extra tanginess.
Spicy Kick: Add ¼ teaspoon red pepper flakes with the mustard powder.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: For best results, reheat in a hot skillet over medium-high heat for 3-4 minutes until warmed through and edges re-crisp. You can also microwave, though sprouts won’t be as crispy.
Not Recommended for Freezing: Brussels sprouts don’t freeze well as they become mushy when thawed.
Serving Suggestions
These maple bacon Brussels sprouts pair perfectly with:
- Roasted turkey or chicken
- Prime rib or beef tenderloin
- Glazed ham
- Pork chops or pork tenderloin
- Baked salmon
- Holiday roasts
Ideal for Thanksgiving, Christmas dinner, Easter brunch, or any special occasion meal.
Frequently Asked Questions
Can I make this entirely ahead and reheat? Yes, but slightly undercook the sprouts during sautéing. Reheat in a hot skillet until warmed through for best texture.
Do I drain the bacon fat before adding Brussels sprouts? No! The rendered bacon fat adds incredible flavor and helps crisp the sprouts.
Can I double or triple this recipe? Absolutely! You’ll need to work in batches or use multiple skillets to avoid overcrowding.
What if I don’t have bourbon? Use 2 tablespoons apple cider vinegar for the acidity needed to balance flavors.
Can I use thick-cut bacon? Yes, though it may need a few extra minutes to render properly.
Why blanch first? Blanching ensures tender interiors while the sautéing step creates crispy, caramelized edges—the best of both worlds.
My Brussels sprouts taste bitter—what happened? Overcooking releases more sulfur compounds. Follow timing carefully and use the bourbon or vinegar to neutralize bitterness.
Maple Bacon Brussels Sprouts
Equipment
- Large pot
- Large 12-inch skillet
- Colander/ice bath bowl
- Slotted spoon
- Paper towels
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon kosher salt (for blanching water)
- 4 slices bacon, diced into 1/2-inch pieces
- 1/2 cup pecans, coarsely chopped
- 1 teaspoon ground (dry) mustard
- 2 ounces bourbon (or 2 tbsp apple cider vinegar)
- 3 tablespoons pure maple syrup
- to taste freshly ground black pepper
- optional pinch red pepper flakes for heat
Instructions
- Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add halved Brussels sprouts and boil 4–5 minutes until bright green and just tender. Drain and immediately plunge into an ice bath (or run under cold water). Drain well and pat dry—removing surface moisture is critical for crisping.
- Heat a 12-inch skillet over medium heat. Add diced bacon and cook 7–8 minutes, stirring, until fat renders and bacon is crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the skillet (leave about 2–3 tbsp).
- Increase heat to medium-high. Add blanched Brussels sprouts (cut side down if possible) and chopped pecans to the bacon fat. Sauté 4–5 minutes, stirring occasionally, until edges are golden and caramelized and pecans are toasted.
- Sprinkle ground mustard over the sprouts and stir 30–60 seconds. Carefully pour in bourbon (or apple cider vinegar) to deglaze the pan, scraping up browned bits. Cook 2–3 minutes until the alcohol aroma dissipates and liquid mostly reduces.
- Return crispy bacon to the skillet, pour in maple syrup, and toss to coat. Cook 1 minute more until the syrup slightly thickens and glazes the sprouts. Season with black pepper (and red pepper flakes if using). Serve immediately.
