- 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.
Reviews for Maple & Bacon Glazed Brussels Sprouts
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"Even our son in law who does not like brussels sprouts liked this dish."
"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"."
"The best recipe for Brussels sprouts I have ever tasted, and everybody loves them!"
"Flavors really work well together."