Stovetop maple bacon brussels sprouts because bacon and maple syrup makes everything better. Even brussels sprouts! A quick and easy side dish that works just as well for a family evening meal or a side when entertaining.
This recipe should win over any die-hard brussels sprouts haters. Bacon wins most people over and then with the addition of maple syrup we are on a brussels sprouts recipe winner.
A perfect recipe to whip up during the week as a side for a family dinner. It is also the perfect recipe when entertaining or for those special celebratory meals such as Thanksgiving or Christmas
These maple bacon brussels sprouts really are a wonderful all-rounder to have in your recipe collection. Plus how pretty are they when you use purple brussels sprouts as I have!
- Brussels Sprouts: I used purple brussels sprouts as they were in season, but use standard green ones generally. This recipe also works really well with brocolli florrets.
- Butter: Use salted or unsalted, whatever you have on hand. If using salted butter be sure to taste before seasoning.
- Black Pepper: A sprinkle of freshly ground black pepper to add a little heat and spice.
- Bacon: I use full rashers of bacon in this recipe, remove the rind but retain most of the fat for flavouring in this dish. You can also use short cut/Canadian bacon which is leaner with less fat.
Generally I use rashers of bacon for special occassions, and leaner bacon for normal meals.
- Maple Syrup: Use real maple syrup, not maple flavoured syrup. Honey is also a nice alternative in this recipe.
- Salt: For seasoning. Remember to taste before seasoning as bacon can be salty, and if you use slated butter additional salt may not be needed.
What to Serve with Maple Bacon Brussels Sprouts
Maple bacon brussels sprouts are one of my favourite sides. This humble vegetable is given some new life with bacon and maple syrup.
I do make this side dish more often when entertaining, or on a special occasion like Christmas. Plus my American readers would agree it would make a perfect side for Thanksgiving. Some dishes below I think would work gorgeously with these sprouts.
- Our family favourite Corned Beef recipe
- Prosciutto wrapped turkey breast
- Delicious and tender poached turkey breast with easy gravy
- Weeknight favourite pork with apples, sultanas, and cream
- My no fuss oven baked skinless chicken thighs with maple syrup and garlic
- Black truffle chicken breast baked in milk
- Another milk dish, milk braised pork with marsala sauce
- Baked pork loin with citrus and almond
- Smoked turkey with orange maple butter
Scroll to the bottom of the page for a printable version of this recipe.
Bring a large pot of salted water to a boil. Put brussels sprouts in the boiling water and blanch for 1 minute.
Drain immediately in a colander after 1 minute and run under cold water to stop the cooking process. Set colander to the side and all brussels sprouts to continue to drain until needed.
Place a medium sized frying pan over medium heat on the stove. Place bacon lardons in the pan and cook until crisp.
Add butter to the bacon in the frying pan.
Once the butter has melted add drained brussels sprouts to the pan. Saute brussels sprouts until they begin to brown, stirring frequently.
Add maple syrup to the frying pan.
Continue cooking until the maple syrup thickens and coats the brussels sprouts, the bacon starts "popping", and the sprouts are deeply browned.
Season with salt and pepper. Serve immediately.
Sara's Top Recipe Tips
My number one top tip for this recipe is to not overcook your brussels sprouts when initially blanching in boiling water. By blanching the brussels sprouts it helps them with the cooking process in the frying pan.
If you overcook when blanching they will end up on the mushy side by the time they go through the cooking process in the pan and are served.
Purple brussels sprouts aren't simply a different colour to green brussels sprouts, they are in fact a cross between brussels sprouts and red cabbage. They were developed in the 1940's by a Dutch plant geneticist.
Not only do they look different but they do differ in taste as well. Purple brussels sprouts are slightly sweeter than green ones.
This recipe doesn't freeze well. I have frozen it, but though completely edible when defrosted and reheated, the brussels sprouts are very soft and mushy.
Yes you can. If you are going to use frozen brussels sprouts do not put them through the blanching process. Let the sprouts defrost, cut in half or quarters if needed. Then add to the bacon and butter mixture and continue with the recipe as written.
I was wondering the other day when Harley was keen on sharing my dinner with me. Yes, dogs can eat brussels sprouts. They are rich in fibre and antioxidants, but too many may give them gas. So consider yourself warned.
Maple Bacon Brussels Sprouts
- 400 grams (3 cups) brussels sprouts | trimmed and cut into half or quarters depending on size
- 2 rashers bacon | rind removed and cut into lardons (small strips)
- 50 grams (4 tablespoons) butter
- 80 mls (4 tablespoons) maple syrup
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Bring a large pot of salted water to a boil. Put brussels sprouts in the boiling water and blanch for 1 minute.
- Drain immediately in a colander after 1 minute and run under cold water to stop the cooking process. Set colander to the side and all brussels sprouts to continue to drain until needed.
- Place a medium sized frying pan over medium heat on the stove. Place bacon lardons in the pan and cook until crisp.
- Add butter to the bacon in the frying pan.
- Once the butter has melted add drained brussels sprouts to the pan. Saute brussels sprouts until they begin to brown, stirring frequently.
- Add maple syrup to the frying pan.
- Continue cooking until the maple syrup thickens and coats the brussels sprouts, the bacon starts "popping", and the sprouts are deeply browned.
- Season with salt and pepper. Serve immediately.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.