Maple Brussel Sprouts With Bacon
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Make the best Brussels sprouts without roasting! This pan-seared version gives you crispy Brussels sprouts seared in a cast iron skillet and topped with a maple syrup glaze and crispy salty bacon. Ready in less than 20 minutes from pan to table!
Look, it’s hard to get jazzed by a vegetable. But when I tell you that I’ve fallen in love with brussels sprouts, you know these have got to be good.
This recipe was created to give you a tasty side dish, but to also make a recipe where brussels sprouts don’t taste bad!
Brussels by nature are bitter when cooked. But if you sear them until crispy and top the brussels sprouts with bacon and maple syrup, you’ve got a one-two punch of sweet and salty to wipe out that bitterness!
It just wouldn’t be a New England recipe without some salty pork and maple somewhere. But I promise you this, after one bite you’ll be hooked on these sprouts!
If you love these, try my other favorite skillet veggie recipes like sauteed green beans and my pan fried asparagus.
Ingredients
- Thick-Cut Bacon. Just a few slices, diced.
- Olive Oil. I use extra virgin olive oil, but you can use avocado oil too.
- Fresh Brussels sprouts. Trimmed with outer leaves removed and cut in half.
- Pure Maple Syrup. Do not use pancake syrup.
- Coarse Kosher Salt and Black Pepper. To taste.
How to Make Brussel Sprouts With Bacon
Step 1:
In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes.
Remove the bacon with a slotted spoon and drain on a plate lined with paper towels. Leave the bacon grease in the pan.
Step 2:
Add 1 tablespoon of olive oil to the skillet with the bacon grease and heat over medium heat. Place the the halved Brussels sprouts cut-side down in the pan. Do your best to make a single layer. Push overlapping sprouts out to the side of the pan.
Cook for 5 -7 minutes until the sprouts start to develop a golden-brown sear.
Step 3:
Season with salt and pepper. Move the golden brown sprouts to the outer edges of the pan and flip to brown on the other side.
Shift the paler sprouts (cut side down) to the center of the pan to brown. Continue cooking for another 5 minutes.
Hint: Add 1 tablespoon of oil if the pan looks dry.
Step 4:
Continue flipping and cooking the remaining Brussels sprouts for another 2-5 minutes until all the sprouts are tender, but still green, and covered in crispy brown spots.
Hint: Cooking times will fluctuate based on the size of Brussel sprouts. Big sprouts need that extra 5 minutes at the end. Feel free to remove smaller sprouts and set them aside with the bacon while you finish cooking the big sprouts.
Step 5:
Once the sprouts are tender, remove the pan from the heat. Drizzle the maple syrup over the Brussels sprouts and toss to coat in the maple glaze.
Step 6:
Transfer the maple-glazed Brussel sprouts to a serving dish and top with crispy bacon. Serve warm, alongside any protein like panko crusted cod, sliced turkey breast, baked glazed ham, or even with a big scoop of garlic mashed potatoes.
Tip: Cover the Brussels sprouts with aluminum foil to keep warm if not serving immediately.
Pro Tips
- During the cooking process, move well browned Brussels sprouts to the outer edge of the pan (where it’s cooler) and move less browned sprouts to the center to sear and get golden brown.
- Sear the brussel sprouts in a combination of bacon fat and olive oil. The olive oil will give the sprouts a crispy sear without burning, while the bacon fat will add flavor.
- Add the maple syrup after cooking so that it doesn’t burn.
What To Serve With Maple Bacon Brussels Sprouts
This is the perfect side dish to serve during the week alongside some roast chicken, Baked Cod, a bowl of creamy Fish Chowder.
These sprouts are a great side dish at a family gathering or holiday party, alongside some fresh Fall Salads.
Because these sprouts are made on the stovetop instead of roasted in the oven, they’re the perfect Thanksgiving side vegetable. All elements can be prepped in advance, don’t take up precious oven space.
Variations
- Omit the bacon and sear the sprouts in a combination of 1 tablespoon oil and 1 tablespoon butter to make this a vegetarian dish. For crunch, add salted toasted almonds (see my pan fried asparagus for inspiration).
- Frozen Brussels sprouts can be used. Thaw long enough to cut in half and then sear over medium high heat. The cooking time will be shorter and they may not get as crispy.
- Honey can be used in place of maple syrup.
- Try using maple candied bacon to the sprouts.
Maple Balsamic Brussels Sprouts
Add a tablespoon of balsamic vinegar along with the maple syrup or use my maple balsamic dressing for a sweet balsamic glaze over the sprouts.
FAQs
Nope! We cook these on medium heat and rotate the sprouts for even cooking. They sear beautifully and cook through in 15-20 minutes.
Overcrowding the pan will cause the sprouts to steam instead of sear. When you’re pan frying sprouts, keep them in a single layer. Frozen sprouts won’t get super crispy because there is just too much moisture in them.
Storage
Store leftover maple Brussels sprouts in an airtight container in the fridge for up to 5 days.
Reheating Leftovers
You can reheat leftovers in the microwave until warmed through or in a skillet on medium heat for 4-5 minutes.
I don’t recommend reheating in the air fryer on account of the maple glaze. It’ll make a mess and burn at the bottom.
If you make this recipe, give it a 5 STAR Rating and Leave a Comment!
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Maple Brussels Sprouts With Bacon
Ingredients
- 3 slices thick-cut bacon diced
- 1 tablespoons olive oil
- 1 lb fresh Brussels sprouts trimmed, outer leaves removed, and halved
- 1/2 teaspoon coarse Kosher Salt
- 1/4 teaspoon pepper
- 2 tablespoons pure maple syrup not pancake syrup
Instructions
- In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on a plate lined with paper towels. Leave the bacon grease in the pan.
- Add 1 tablespoon of olive oil to the skillet with the bacon grease and heat over medium heat. Place the the halved Brussels sprouts cut-side down in the pan. Do your best to make a single layer. Push overlapping sprouts out to the side of the pan.
- Cook for 5 -7 minutes until the sprouts start to develop a golden-brown sear.
- Season with salt and pepper. Move the golden brown sprouts to the outer edges of the pan and flip to brown on the other side. Shift the paler sprouts (cut side down) to the center of the pan to brown. Continue cooking for another 5 minutes. Hint: Add 1 tablespoon of oil if the pan looks dry.
- Continue flipping and cooking the remaining Brussels sprouts for another 2-5 minutes until all the sprouts are tender, but still green and covered in crispy brown spots.
- Once the sprouts are tender, remove the pan from the heat. Drizzle the maple syrup over the Brussels sprouts and toss to coat in the maple glaze.
- Transfer the maple-glazed Brussel sprouts to a serving dish and top with crispy bacon. Serve warm.
Notes
- Cooking times will fluctuate based on the size of Brussel sprouts. Big sprouts need that extra 5 minutes at the end. Feel free to remove smaller sprouts from the pan and set them aside with the bacon while you finish cooking the big sprouts.
