Maple Bacon Brussels Sprouts
Crispy bacon, toasted pecans, and a bourbon maple glaze transform halved Brussels sprouts into a show-stopping 30-minute stovetop side dish. Blanching + sautéing gives tender interiors and caramelized edges—perfect for Thanksgiving, Christmas, or a weeknight upgrade.
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.
Notes
Chef Tips: Use a large skillet for even browning. Pat sprouts very dry after blanching to ensure crisp edges. If you prefer no alcohol, substitute 2 tbsp apple cider vinegar. Make-ahead: Blanch sprouts and store drained in the fridge up to 24 hours; finish sautéing day-of. Variations: Swap pecans for walnuts, omit bacon for a vegetarian version (use smoked tempeh), or roast instead of blanching for extra crispiness. Storage: Refrigerate up to 3 days; re-crisp in a hot skillet for 3–4 minutes before serving.