Maple bacon brussels sprouts with bourbon and pecans in a white serving bowl with a wood serving spoon.
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Maple Bacon Brussels Sprouts

These maple bacon brussels sprouts 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!
Course Side Dish
Cuisine American, Gluten Free, Grain Free, Paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 177kcal



  • 1 ½ lb brussels sprouts trimmed and halved
  • 1 tbsp sea or kosher salt
  • 4 strips bacon diced
  • 1/2 c pecans coarsely chopped
  • 1 tsp ground mustard
  • 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 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. Shake to release as much moisture as possible, then set aside to air 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. Add the blanched brussels sprouts and pecans to the pan, then sprinkle with the ground mustard. 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; continue cooking until the bourbon has evaporated, about 1 minute. Add the maple syrup and cook 1 minute more, until slightly thickened. Season with salt and pepper to taste and serve immediately. 


Advanced Preparation:
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 place into 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.


Calories: 177kcal