Maple & Bacon Glazed Brussels Sprouts Recipe
Maple & Bacon Glazed Brussels Sprouts Recipe photo by Taste of Home

Maple & Bacon Glazed Brussels Sprouts Recipe

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4.5 11 13
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For special meals, here’s a fantastic side dish that even children will love. The sweet maple syrup and smoky bacon complement the Brussels sprouts perfectly.—Jan Valdez, Chicago, Illinois
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 5 bacon strips, chopped
  • 1 pound fresh Brussels sprouts, trimmed
  • 3 tablespoons butter
  • 1/2 cup chicken broth
  • 1/4 cup chopped pecans
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 273 calories, 18g fat (7g saturated fat), 32mg cholesterol, 544mg sodium, 25g carbohydrate (15g sugars, 5g fiber), 8g protein


  1. In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
  2. Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute Brussels sprouts in butter for 4-5 minutes or until lightly browned.
  3. Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until Brussels sprouts are tender. Sprinkle with bacon. Yield: 4 servings.
Originally published as Maple & Bacon Glazed Brussels Sprouts in Country Woman December/January 2011, p39

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Reviewed May. 23, 2015

"I loved the sweetness of the maple syrup paired with the saltiness of the bacon"

Reviewed Apr. 17, 2015


Reviewed Apr. 11, 2015

"We just didn't like the maple syrup. It was overwhelming."

Reviewed Feb. 23, 2015

"I've made theses a different way and they were amazing , I cut the Brussels sprouts in half and roasted them at 400 until tender and slightly crispy. Sprinkled them with olive oil before roasting. And sprinkled with salt and pepper. Them after they were done I just drizzled them with regular maple syrup. We have had these sprinkled with crisp bacon and without bacon at all. Both ways are amazing!"

Reviewed Jan. 1, 2015

"This was good, but I was hoping for more of a glaze like it's made at one of our favorite restaurants. Next time I would cook in the broth then completely drain then saut? in the maple syrup until caramelized."

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