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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 Jones Dairy Farm Dry-Aged 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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yoshismokey User ID: 8387328 226800
Reviewed May. 23, 2015

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

cbenne12 User ID: 7424916 224979
Reviewed Apr. 17, 2015


SusanQuinnOfKansas User ID: 8226590 224683
Reviewed Apr. 11, 2015

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

cookinama User ID: 5947968 221233
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!"

Igraine32 User ID: 7006585 216631
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."

dlyn9smith User ID: 1866642 214242
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."

BoosBug User ID: 7052546 212151
Reviewed Feb. 17, 2014


Sharon Stover1 User ID: 813916 122244
Reviewed Apr. 1, 2013

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

Brenda2772 User ID: 2165447 176607
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"."

mindypaulson User ID: 4231725 108943
Reviewed Jul. 6, 2012

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

EKelley954 User ID: 1787906 108942
Reviewed May. 5, 2012

"Flavors really work well together."

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