Bacon Brussels Sprouts with Maple Bourbon Glaze
These bacon brussels sprouts with maple bourbon glaze are a showstopper of a side dish in both flavor and presentation. They can be partially prepared in advance, and then finished in less than 15 minutes. A thanksgiving dinner (or really any dinner) winner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 lb brussels sprouts trimmed and halved
- 4 strips bacon diced
- 1 tsp ground mustard
- 1/2 c pecans coarsely chopped
- 2 oz bourbon
- 1/4 c pure maple syrup
- kosher salt
- cracked black pepper
Fill a large pot with enough water to fully submerge the brussels sprouts, and place over high heat. Bring to a boil and add about a tablespoon of salt.
While the water is coming to a boil, prepare the brussels sprouts. Trim the ends, then peel away the tough outer layer of leaves. Slice the brussels sprouts in half lengthwise. Add the brussels sprouts to the boiling water and blanch 4-5 minutes, until tender but still bright green and vibrant. Strain, then run under cold running water to stop the cooking process. Set aside to dry.
Heat a 12” cast iron skillet over high heat. Add the bacon and cook until the fat renders and the bacon is crisp, 7-8 minutes. Sprinkle the bacon with the ground mustard and stir to combine. Add the blanched brussels sprouts and pecans to the pan and sear over high heat, stirring frequently, until the sprouts are crisp, about 5 minutes.
Add the bourbon to the pan and deglaze, scraping up the browned bits from the bottom of the pan. Then add the maple syrup and cook 1 minute more, until slightly thickened. Season with salt and pepper and serve immediately.
Locally Sourced Ingredients:
Fresh, local brussels sprouts sourced from The Common Market
Pure Maple Syrup from S and S Maple Camp
Other Recommended Products:
Nitrate/nitrite free bacon from Niman Ranch
After you've blanched the brussels sprouts, drain them well, then spread onto a paper towel or kitchen towel to thoroughly dry. Place them into a tupperware container or ziplock bag and put in the fridge, where they'll keep for about 24 hours. When you're ready to serve, start with Step 3. The blanched brussels sprouts can go straight from the fridge to the pan.