Brussels Sprouts with Bacon and Maple

Sweet and salty brussels sprouts with crispy bacon and real maple syrup. A delicious fall side.  

I have always thought of brussels sprouts as little cabbages and as a kid I didn’t like them. However, now I absolutely love them!

As people grow up, their taste buds mature and they begin to appreciate vegetables that they really disliked as a kid. I mean really, did you know that you get new taste buds just about every 7 years? So if you did not like brussels sprouts as a child, try them again, you might be pleasantly surprised. This recipe will show you how great they can be, anything with bacon and maple syrup is amazing!

You will see in the recipe that I blanch the sprouts before sautéing them. This is because one of my pet peeves is when the sprouts are still hard on the inside and not fully cooked. When people try to cook them from raw sautéing, the outside will be scorched and overcooked before the inside is ready. Blanching makes sure that they are evenly cooked and keeps the color pretty.

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What ingredients do you need for brussels sprouts with bacon and maple?

• Brussels Sprouts
• Bacon
• Shallots
• Maple Syrup
• Fresh Thyme
• Dijon Mustard
• Salt and Black pepper

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The Recipe...

Fill a medium pot with water and bring to a boil. Clean and cut brussels sprouts in half lengthwise. When water is at a full boil, gently drop all the brussel sprouts into the pot. Cook until the sprouts are crisp but cooked through.

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Use a colander to drain and place brussel sprouts directly into a bowl filled with ice water. This technique is called blanching. Blanching allows the Brussels sprouts to be cooked through and not overcooked while retaining a pretty green color. Chop bacon into 1-inch strips and place in a large cold saute pan. Cook on medium heat until bacon is crisp. Using a slotted spoon remove crisp bacon from the pan.

Slice shallots and sauté in bacon fat until soft and translucent. Add maple syrup and dijon mustard to the pan and stir together. Add brussels sprouts to the pan and cook until heated through. Add chopped thyme and cooked bacon and stir until combined. Season with salt and pepper.

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Recipe Tips:

• When choosing brussel sprouts at the store, look for ones that are bright green, firm, and heavy for their size.
• Avoid ones that have yellow leaves or black spots.
• Smaller size brussels sprouts are typically sweeter and more tender than larger ones.

Make Ahead:

• To save time, you can blanch the brussels sprouts the day before. You want to cook everything else the day of.

Storing tips:

• Store any leftovers in an airtight container on the refrigerator for up to 5 days.