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Maple & Bacon Glazed Brussels Sprouts Recipe

Maple & Bacon Glazed Brussels Sprouts Recipe

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
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

3/4 cup: 273 calories, 18g fat (7g saturated fat), 32mg cholesterol, 544mg sodium, 25g carbohydrate (15g sugars, 5g fiber), 8g protein

Reviews for Maple & Bacon Glazed Brussels Sprouts

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Reviewed May. 23, 2015

"I loved the sweetness of the maple syrup paired with the saltiness of the bacon"

Reviewed Apr. 17, 2015


Reviewed Apr. 11, 2015

"We just didn't like the maple syrup. It was overwhelming."

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!"

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."

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."

Reviewed Feb. 17, 2014


Reviewed Apr. 1, 2013

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

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"."

Reviewed Jul. 6, 2012

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

Reviewed May. 5, 2012

"Flavors really work well together."

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