Maple Bacon Brussels Sprouts

I’ve only had brussels sprouts a couple times in my life and was kind of ambivalent towards them, I didn’t love them but I didn’t hate them either.  Then a coworker who is a total foodie gave me this recipe that she made for her family over the holidays and I knew it was worth giving brussels sprouts another chance.

Now if you are hosting a New Year’s Eve dinner party, I guarantee this vegetable side dish might come close to stealing the show from the main course.

Here’s what you need:

Cut the bacon into lardons and cook on low until crispy.  Remove from the pan with a slotted spoon and drain on paper towels – make sure to leave the fat in the pan.

While the bacon is cooking, prepare the brussels sprouts.  Cut off the bottom and then peel off the outer layer of leaves.

Slice the brussels sprouts in half.

Using the same pan you cooked the bacon in, cook the brusssels sprouts over medium heat with some salt for 1 minute.  Add the chestnuts and cook 4 minutes more.  You will start to see nice caramelized spots on the brussels sprouts.

Sprinkle with garlic and thyme and cook another 3 minutes.

Note: I made this for the first time and took photos during the spring so I couldn’t find chestnus. If you are like me and can’t find chestnuts (because you aren’t making them during the holiday season), add macadamia nuts when you add the garlic and thyme.

Pour in the cream and cook until it is reduced by half.

Add back the bacon, pour in the maple syrup and a squeeze of lemon juice.

Continue cooking and stirring for another few minutes and serve.

Maple Bacon Brussels Sprouts

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A festive way to serve brussels sprouts with a creamy, maple syrup glaze with bacon.

Author: Gravel & Dine

Recipe type: Veggies

Serves: 8 servings

Ingredients

• ½ lb thick-cut bacon cut into lardons
• 36 brussels sprouts, trimmed with outer 2 leaves removed and halved
• 2 t kosher salt
• 12 chestnuts (roasted and peeled, broken into chunks)
• 3 cloves garlic, minced
• 6 sprigs thyme
• ¾ c heavy cream
• ¼ c maple syrup
• ½ lemon, juice of

Instructions

1. In a large pan, cook the bacon over medium heat until rich brown and crispy. Remove bacon and drain on paper towels, reserving the fat.
2. Add brussels sprouts to the pan, season with salt and cook for a minute.
3. Add chestnuts and cook for another 4 minutes.
4. Sprinkle in garlic and thyme and cook about 3 more minutes.
5. Add cream and cook until it reduces by half.
6. Add bacon, maple syrup, and a squeeze of lemon juice.
7. Cook and stir for a couple more minutes. Serve.

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