Show Subscription Form




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

Maple & Bacon Glazed Brussels Sprouts Recipe

Read Reviews
5 8
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
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 7, 2014

"I roasted my Brussels sprouts before finishing this dish in a skillet. The roasting gave the Brussels sprouts a milder taste and helped reduce the cooking time on the stove. I followed the rest of the recipe, and we all loved it."

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."

Loading Image