This Maple Bourbon Bacon Brussels Sprouts recipe is simple and delicious! Caramelized brussels sprouts, crispy bacon and shallots are tossed in a bourbon maple glaze. This recipe serves 6.
Who doesn’t love a good Brussel sprout recipe?
Grilled, air fried or roasted. In my opinion, there’s no wrong way to enjoy them. In this recipe, brussel sprouts are pan-fried until tender and caramelized and then tossed with crispy bacon, cooked shallots and garlic in a maple bourbon glaze.
Sweet, savory and simple.
To Make These Maple Bourbon Bacon Brussels Sprouts You Will Need:
- olive oil spray
- thick-cut bacon
- shallots
- brussels sprouts
- garlic
- kosher salt
- ground mustard
- bourbon
- maple syrup
- freshly ground black pepper
- parsley
Spray a large 12-inch skillet with olive oil and add 4 slices of bacon that have been diced.
Cook for 5 minutes on medium heat and add in 1/2 cup diced shallot.
Stir and cook until the bacon is crispy and the shallot is soft and translucent. Use a slotted spoon to transfer the bacon and shallots to a bowl, leaving as much bacon fat in the pan. If necessary, add a splash of olive oil.
Place 1-1/2 pounds medium size brussels sprouts that have been trimmed and halved, cut side down into your pan. Sprinkle with a pinch of kosher salt and cover. Cook for 5 to 8 minutes or until just about tender.
Larger brussels will take longer.
Stir and season with 1 teaspoon dry mustard and add in two cloves minced garlic. You could also add the garlic with the bacon and onions.
Toss and cook until the Brussels are fork tender. This will depend on the size of your brussels sprouts, I always try to buy small to medium size if possible, as they cook much faster.
Once fork tender, add them to the bowl with the bacon and shallots.
Next, deglaze the pan with 1/4 cup (2 ounces) bourbon.
Use your spatula to scrape up the browned bits stuck to the bottom of the pan.
Stop once the bourbon has reduced significantly.
Lastly pour in 1/4 cup pure maple syrup. Bring to a low simmer until it has thickened slightly.
Add the brussels sprouts, bacon and shallot back to the pan.
Toss and season with more salt and freshly ground black pepper to taste.
Serve with extra black pepper and minced fresh parsley.
Serve as a side to ham, prime rib, steaks or beef tenderloin.
Enjoy! And if you give this Maple Bourbon Bacon Brussels Sprouts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Maple Bourbon Bacon Brussels Sprouts
Ingredients
- 4 slices thick-cut bacon, diced
- 1 cup diced shallot
- 1½ pounds brussel sprouts, trimmed and halved
- 2 cloves garlic, minced
- 1 teaspoon dry mustard
- 1/4 cup bourbon
- 1/4 cup pure maple syrup
- 2 tablespoons parsley, minced
Instructions
- Spray a large 12-inch skillet with olive oil and add 4 slices of bacon that have been diced.
- Cook for 5 minutes on medium heat and add in 1/2 cup diced shallot.
- Stir and cook until the bacon is crispy and the shallot is soft and translucent. Use a slotted spoon to transfer the bacon and shallots to a bowl, leaving as much bacon fat in the pan. If necessary, add a splash of olive oil.
- Place 1½ pounds medium size brussels sprouts that have been trimmed and halved, cut side down into your pan. Sprinkle with a pinch of kosher salt and cover. Cook for 5 to 8 minutes or until just about tender.
- Stir and season with 1 teaspoon dry mustard and add in two cloves minced garlic. You could also add the garlic with the bacon and onions.
- Once fork tender, add them to the bowl with the bacon and shallots.
- Next, deglaze the pan with the bourbon. Use your spatula to scrape up the browned bits stuck to the bottom of the pan. Stop once the bourbon has reduced significantly.
- Lastly pour in 1/4 cup pure maple syrup. Bring to a low simmer until it has thickened slightly.
- Add the brussels sprouts, bacon and shallot back to the pan. Toss and season with more salt and freshly ground black pepper to taste.
- Serve with extra black pepper and minced fresh parsley.
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great dish and love the addition of bacon and shallots really adds a lot of flavor (maple too of course) to the typical crispy Brussels dish that I’m used to, so thank you
I have not trued this before, it is detailed enough to give it try… Thanks