With maple syrup, bacon, and pecans, this Brussels sprouts recipe has a little something for everyone. Start by blanching the Brussels sprouts in salted water, then finish them on the stove - this method creates tender interiors and crisp edges. The bourbon is optional, but recommended. You can substitute for apple cider vinegar if you don't cook with alcohol.
Fill a large pot with enough water to fully submerge the brussels sprouts, and place over high heat. Bring the water to a boil and season with the kosher salt. Add the brussels sprouts to the boil water and give them a good stir. Boil 4-5 minutes, until the sprouts are tender but still bright green in color. Drain in a colander, run under cold water to stop the cooking process, then lay on a kitchen towel to dry.
Place the bacon in a 12" skillet and heat over medium heat. Saute, stirring occassionally, until the fat renders and bacon is crisp, 7-8 minutes. Remove the bacon with a slotted spoon and place onto a paper-towel lined plate to drain.
Increase the heat to medium high, then add the blanched Brussels sprouts and pecans to the rendered bacon fat. Saute over high heat, stirring frequently, until the sprouts are crisp, 4-5 minutes.
Sprinkle the mustard powder over the sprouts and pecans, then stir constantly for 1 minute. Pour the bourbon (or cider vinegar) into the pan to deglaze; stir and scrape constantly until any browned bits have been scraped up and the bourbon is completely absorbed, 2-3 minutes.
Add the bacon back to the pan, then pour in the maple syrup. Give everything a good toss, then cook 1 minute more, until the syrup is slightly thickened. Taste for seasoning and adjust with salt and pepper if needed. Serve right away, and enjoy!
Notes
Make Ahead InstructionsAfter 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 sealed 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 2. The blanched Brussels sprouts can go straight from the fridge to the pan.