Maple-Glazed Brussels Sprouts with Bacon
These Brussels sprouts are coated with a subtly sweet maple glaze and combined with bits of bacon for a contrasting salty crunch. They make a great side dish for roast turkey, chicken or pork and you can use either fresh or frozen sprouts.
- 6 strips bacon, cooked and roughly chopped
- 3 tablespoons butter
- 1 lb fresh Brussels sprouts (see recipes notes for frozen)
- 1/4 cup maple syrup
- 2 teaspoons lemon juice
- Salt and freshly ground black pepper
Bring a pot of salted water to a boil. Trim the ends of the sprouts and score an X in the stem of each. Remove any loose outer leaves and add the sprouts to the boiling water, cooking for 6 to 8 minutes, until the Brussels sprouts are tender and easily pierced with a knife. Drain well and allow to cool slightly, then slice them in half lengthwise.
Melt the butter in a large pan over medium heat. Add the maple syrup and lemon juice and stir to combine. Add the Brussels sprouts and toss gently until well coated. Add the bacon, season to taste with salt and pepper and continue cooking for 3 to 5 minutes, tossing occasionally, until the sprouts are nicely glazed.
To keep this dish warm, transfer to an oven-proof serving dish, cover and place in a 250°F oven for up to one hour.
To use frozen Brussels sprouts in this recipe, defrost them overnight in the refrigerator for best results. Cooking time in the boiling water should be reduced to about 4 minutes, or you can microwave them according to package directions.
Note: Brussels sprouts can lose their bright green color if kept warming in the oven.