Maple Bourbon Glazed Bacon Brussels Sprouts

Introduction

Imagine crispy Brussels sprouts cooked to tender perfection, drenched in a sweet and smoky maple‑bourbon glaze, and sprinkled with crunchy pecans and bits of bacon. This is not your average veggie side — it’s bold, indulgent, and full of rich flavor. The combination of savory bacon, warm bourbon, and sweet maple takes these sprouts into a whole new territory of deliciousness.

What makes this recipe extra special is how it balances textures. The sprouts are blanched and then sautéed so they stay bright and slightly crisp. Bacon fat adds a silky, smoky foundation, while pecans bring a nutty crunch. And when the bourbon deglazes the pan and the maple syrup simmers down, you’re left with a glossy, deeply flavorful coating that clings beautifully to every piece.

This dish feels celebratory — perfect for holiday meals, a cozy dinner, or any time you want vegetables that taste like a treat. Let’s dive into how to make it just right.

Why You’ll Love This Recipe

• Sweet and savory: Maple syrup meets bacon for a perfect flavor contrast
• Smoky warmth: Bourbon adds depth and a hint of sophisticated smokiness
• Textural delight: Tender sprouts, crispy nuts, and rich bacon bits
• Make‑ahead flexibility: Blanch the sprouts in advance if needed
• Quick finish: Once prepped, it comes together in under 30 minutes
• Show-stopping side: Festive enough for holidays, but easy enough for weeknights

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 4 strips of bacon, diced
• ½ cup raw pecans, coarsely chopped
• 1 teaspoon ground mustard (dry mustard)
• 2 oz (about ¼ cup) bourbon (or 2 tbsp apple cider vinegar as a non-alcohol substitute)
• 3 tablespoons pure maple syrup
• Salt and freshly ground black pepper, to taste

Instructions

1. Blanch the Brussels Sprouts
   • Bring a large pot of water to a boil, and season it with a generous amount of salt.
   • Add the halved Brussels sprouts and boil for 4–5 minutes, just until they’re tender but still bright green.
   • Drain them immediately and plunge into an ice bath (or run under cold water) to stop the cooking. Let them dry well on a clean kitchen towel — moisture will prevent crisping later.
2. Cook the Bacon
   • In a large skillet over medium heat, add the diced bacon. Cook until the fat renders and the bacon becomes crisp.
   • Using a slotted spoon, remove the cooked bacon bits and set them aside. Leave the rendered bacon fat in the skillet — this will flavor the sprouts beautifully.
3. Sauté Brussels Sprouts & Pecans
   • Increase the heat to medium-high and add the blanched and dried Brussels sprouts and the chopped pecans into the skillet with the bacon fat.
   • Sauté, stirring occasionally, for about 5 minutes, or until the outer leaves begin to crisp and the pecans become fragrant.
4. Build the Glaze
   • Sprinkle the ground mustard over the sprouts and pecans, stirring for about 1 minute to toast it slightly.
   • Carefully add the bourbon to deglaze the pan, scraping up any brown bits on the bottom. Keep stirring until the liquid is mostly absorbed.
   • Pour in the maple syrup, stir gently, and cook for another 1 minute or until the glaze thickens slightly and coats the sprouts.
5. Finish & Serve
   • Return the crisped bacon bits to the pan and toss everything together gently so that the bacon, sprouts, nuts, and glaze are well combined.
   • Season with salt and pepper to taste.
   • Serve immediately, while warm and shiny with that beautiful glaze.

You Must Know (Helpful Tips)

• Dry the sprouts well after blanching — water will stew them instead of crisping them.
• Use real maple syrup for the best flavor; pancake syrups don’t provide the same depth.
• Deglazing gently: When adding bourbon, stir constantly so the alcohol cooks off and mixes evenly.
• Control the sweetness: If the glaze tastes too sweet, balance it with a pinch more salt or a little more mustard.
• Use a large skillet: More surface area helps the sprouts and pecans to crisp evenly.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 2–3 days.
• Reheat: Gently reheat in a skillet over low heat, adding a splash of water or broth if the glaze has thickened too much.
• Make-ahead: You can blanch the sprouts and cook the bacon ahead of time, then finish the sauce just before serving.

Ingredient Substitutions

• Bourbon: Replace with apple cider vinegar if you prefer no alcohol; it still gives a bit of tang.
• Pecans: Use walnuts or almonds instead if that’s what you have.
• Maple syrup: You could try a mix of half honey + half maple, but pure maple gives the best flavor.
• Mustard: If you don’t have ground mustard, use a small pinch of Dijon prepared mustard — just be careful as it’s more pungent.

Serving Suggestions

• Serve as a festive side dish at Thanksgiving, Christmas, or any holiday dinner.
• Pair with roast chicken, pork tenderloin, or grilled meat.
• Offer alongside mashed potatoes, sweet potato casserole, or other rich sides to balance the sweetness.
• Garnish with a sprinkle of fresh thyme or parsley for a touch of green and brightness.

Pro Tips

• For extra crunch, broil the Brussels sprouts for a minute at the end — watch carefully so they don’t burn.
• Toast the pecans lightly in a dry pan before adding them to enhance their nutty aroma.
• Add a splash of lemon juice at the very end if the glaze is too rich or sweet; the acidity will brighten the dish.
• If you want a thicker, sticky glaze, reduce the maple syrup slightly and simmer a bit longer.

Frequently Asked Questions (FAQ)

Can I skip the bacon?
You can, but the bacon fat adds critical savory depth. Without it, the dish will be sweeter and less rich — consider using a little olive oil if omitting bacon.

Is the bourbon necessary?
No — it adds a smoky, complex layer, but apple cider vinegar is a good non-alcohol substitute and helps deglaze the same way.

How do I make this vegan?
Omit the bacon, use oil instead of bacon fat, and skip the pecans if you have nut allergies. The glaze will still work with maple syrup + mustard.

Will the glaze burn?
If the heat is too high, the maple syrup can stick and burn. Keep the heat moderate once the syrup is added, and stir gently.

How do I get evenly cooked Brussels sprouts?
Trim them so they’re around the same size, blanch them before sautéing, and dry them thoroughly.

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Rich, sweet, smoky, and satisfying — these maple bourbon glazed bacon Brussels sprouts turn humble vegetables into an unforgettable side dish. Enjoy every glazed, crunchy bite!