11.12.2009

Maple Glazed Brussels Sprouts with Bacon


Brussels sprouts are popping up all over the produce departments of grocery stores. This cool weather-loving vegetable looks like a little head of cabbage, and I am sure many of you said, "Yuck!" when first eyeing the photo of the sprouts. They have gotten a bad rap, but really are delicious and oh so nutritious for you. Loaded with iron and a good source of vitamins A and C, folate and fiber, these little gems pack a healthy punch.

One of our family favorite recipes for Honey Mustard Brussels Sprouts was posted earlier on my blog. The sprouts are roasted and then tossed with spicy mustard and honey and have a hint of caramelized flavor. With bushels and bins of Brussels sprouts at my local market, it was time to invent another way to serve them to my family.

Maple Glazed Brussels Sprouts with Bacon is a stove top preparation with a variety of tastes and textures. The tender sauteed sprouts are enrobed in a light glaze of maple syrup and mustard and topped with crisp and salty bacon bits. I bought an extra few handfuls knowing my girls would enjoy this recipe. No Thank You Boy stared at the two lonely Brussels sprouts on his plate,took one bite, made a screwed up I-can't-believe-I-am-eating-this face and proceeded to say, "No thank you." At least he gave them a try.

These beauties will be around until there is a hard frost so enjoy fresh Brussels sprouts while you can.

Maple Glazed Brussels Sprouts with Bacon
serves 6

4 slices of bacon, chopped
olive oil
1 large sweet onion, thinly sliced
about 2 pounds Brussels sprouts, cleaned, small ones left whole and large ones halved
1/3 cup chicken broth
2 tablespoons maple syrup
2 teaspoon Dijon mustard
salt and pepper to taste

In a large saute pan over medium high heat, cook bacon until crisp. Remove bacon from pan and drain on paper towels.

Add enough olive oil to the pan along with the bacon drippings to equal about 2 tablespoons. Add onion and saute until just beginning to brown, about 8 - 10 minutes. Add the Brussels sprouts and saute for about 2 - 3 minutes. Add the broth, maple syrup, and Dijon mustard and stir to combine. Reduce the heat to medium low. Cover and cook for about an additional 8 - 10 minutes or until the Brussels sprouts are tender. Season with salt and pepper and top with the cooked bacon.

15 comments:

Bellini Valli said...

I have come to the conclusion that I will eat anything if it is cooked in such a way that I will enjoy it..this includes my childhood nemesis brussel sprouts which I now love many different ways.

Fresh Local and Best said...

This is one of my favorite ways to eat brussel sprouts. I'll have to try using your recipe, the mustard is an interesting addition!

DineInDiva said...

Mmmm, Brussels Sprouts.

I saw a little girl eyeing them at the market the other day - she asked her mom if they were little lettuces.

I try to convert sprout haters with bacon.....

Looking forward to trying this one.

teresa said...

my family LOVES brussel sprouts, i really want to try this!

Martha said...

You've made me want to put Brussels Sprouts on the menu. That's quite a feat! Think I'll try this out on Monday.

kat said...

I love love love Brussel Sprouts. We had the most amazing ones at Food buzz made with Ponzu & Bonito Flakes, yum!

Kevin said...

Great way to enjoy some brussels sprouts!

biz319 said...

while I don't like brussel sprouts, my MIL adores them! Thanks for a new way for me to make them for her! :D

Patsyk said...

I have to post my brussels sprouts from last week... seems like everyone is cooking them lately! LOL!

Love your flavor combination, so I'm bookmarking this one to try soon... just love those little veggies!

Robin Sue said...

I never liked these as a kid and now that I am all grown up (and out) I should give them another try. Your version looks great!

Anonymous said...

It was certainly interesting for me to read the blog. Thanx for it. I like such topics and anything that is connected to them. I would like to read a bit more on that blog soon.

Melynda said...

These are a must try! Thanks.

Liz - Meal Makeover Mom said...

I'm a huge Brussels sprouts fan, and one of my two boys would eat them every day if given the chance! Love your recipe. The combo of sweet and salty is enticing, to say the least. I actually have a recipe in my cookbook for Finally Edible Brussels Sprouts (made with garlic, evoo, grated Parmesan, pine nuts). LOL!

Jan said...

Lovely, just lovely. I could eat a plate of those right now!

Melinda said...

I just made your recipe and it was yummy. The onions were caramelized, and the maple flavour was fantastic. The bacon on top was not even needed, but appreciated! Thanks!