With the holidays coming up quick, you may still be planning your Christmas Eve and Christmas Day dinner menu. And if you are still in the planning stages, then you will want to include this recipe for Maple Bacon Brussels Sprouts. This slightly sweet and salty recipe can be served as an appetizer or as a side dish. The addition of maple syrup really makes these Brussels sprouts festive!
The trick to making the best Maple Bacon Brussels Sprouts, or any Brussels sprouts with bacon, is to actually cook the bacon first separate from the Brussels sprouts. I know many recipes may tell you to just throw it all on a sheet pan and bake, but the bacon never truly cooks well enough this way, in my opinion. I really like my bacon to be crisp and well done, I don’t like semi raw or chewy bacon. So, therefore, I cook the bacon first alone, and then add it into the finished Brussels sprouts for the best texture.
How to Make Maple Bacon Brussels Sprouts
First, I cook the bacon. I did this in my air fryer, but you can do it in your toaster oven, in a skillet, or even in the oven. The main thing here, is just to cook the bacon to your liking. I prefer to cook my bacon until it’s well done and crispy. I don’t like any under done parts or chewy pieces, but if you do, then you make it how you like it!
Next, de-stem the Brussels sprouts and chop in half or quarters. Depending on how large your Brussels sprouts are, you can half some and quarter others like I did. You just want to make sure they are all about the same size, so they cook evenly. Place the Brussels sprouts into a mixing bowl.
When the bacon is done, make sure to save the grease as I use this to coat the Brussels sprouts instead of oil. I add the maple syrup onto the Brussels sprouts first, then toss. And then I add the bacon grease, as this way you can see if you need a little more or not. I add the maple syrup first, so the flavor gets in there, and then just use the bacon grease to coat the Brussels sprouts lightly. You may need a little more or a little less than I suggest, based on the amount of Brussels sprouts you have.
I always use parchment paper as I prefer it, but if you don’t have it then it’s not necessary since the Brussels sprouts are greased so they will not stick to the pan very much.
The Brussels sprouts bake at 400°F as you want them to be a little charred in spots. I love when the leaves are almost blackened as they have tons of flavor and are nice and crispy. Everyone’s oven is a little different so don’t be afraid to bake a little bit longer to get the desired crispiness that you want!
When the Brussels sprouts are done, then salt and pepper them. Last, chop the bacon into small bite sized pieces and toss together with the Brussels sprouts and serve immediately.
Maple Bacon Brussels Sprouts
Makes 6 to 8 servings
8 ounces organic bacon
24 ounces organic Brussels sprouts
2 teaspoons organic maple syrup
salt and pepper to taste
Cook the bacon to your liking, reserve the bacon grease and set aside.
De-stem and chop Brussels sprouts in half or quarters, depending on how large they are, making sure they are all similar sizes. Place in a bowl, and set aside.
Line a baking sheet with parchment paper. Preheat the oven to 400°F.
Add the maple syrup to the Brussels sprouts and toss to coat. Add 2 tablespoons bacon grease and coat the Brussels sprouts. Add more if need be, but they should be lightly coated. Transfer to the prepared baking sheet and spread out evenly.
Bake for 25 to 35 minutes, or until the Brussels sprouts are lightly charred. Stir halfway through to promote even baking.
Chop the bacon slices, and add the bacon and Brussels sprouts to a large bowl and toss together. Serve immediately.
High Altitude — Follow the recipe as noted.
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