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

Maple & Bacon Glazed Brussels Sprouts Recipe

Publisher Photo
Here’s a fantastic side dish for special meals 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

Ingredients

  • 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 equals 273 calories, 18 g fat (7 g saturated fat), 32 mg cholesterol, 544 mg sodium, 25 g carbohydrate, 5 g fiber, 8 g protein.

Directions

  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

Nutritional Facts

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

Reviews for Maple & Bacon Glazed Brussels Sprouts

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 17, 2014

A-freaking-mazing

MY REVIEW
Reviewed Apr. 1, 2013

Even our son in law who does not like brussels sprouts liked this dish.

MY REVIEW
Reviewed Dec. 5, 2012

I made these on Thanksgiving, so they were slightly over cooked trying to keep them warm. Bad timing on my part. But they were a huge hit!

I prepared the sprouts the day before and stored them in a plastic bag covered in water with two caps of lemon juice.

My only other comment: my liquid was very liquidy. I was expecting more of a glaze or a "gravy".

MY REVIEW
Reviewed Jul. 6, 2012

The best recipe for Brussels sprouts I have ever tasted, and everybody loves them!

MY REVIEW
Reviewed May. 5, 2012

Flavors really work well together.

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