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
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3 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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