From Jennifer: Brussels sprouts are one of those vegetables that everyone seems to either love or hate. I stand firm in my love of them as long as they are cooked properly. Brussels sprouts are not meant to be boiled in water. They should be caramelized with high heat, either in a sauté pan or roasted in the oven. I often prepare them simply with olive oil, garlic, and balsamic vinegar. But when I want a real treat, I like my Brussels sprouts with bacon and maple syrup for a tasty sweet and salty side dish.
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Jennifer Farley
2tablespoonspure maple syrup
Ground black pepper
Cut off the root ends of the Brussels sprouts and remove any loose outer leaves. Slice in half.
In a large skillet, render the fat from the bacon over low to medium-low heat. Once the fat has mostly liquefied, turn up the heat to medium-high and cook the bacon until caramelized and crunchy. Set aside to drain on a plate lined with paper towels. Remove all but 2 tablespoons of the bacon fat from the pan.
Add the Brussels sprouts to the skillet and caramelize them on one side. Deglaze the pan with the vinegar, using a spatula to scrape up any brown bits and incorporate them with the Brussels sprouts. Continue to sauté the Brussels sprouts on high heat for a few minutes, swirling the pan, until they are tender. Add the bacon back to the pan along with the maple syrup. Stir until the syrup is evenly coating the Brussels sprouts.