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
- 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
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
- 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.
- 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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