Maple Bacon Brussels Sprouts
The combination of maple syrup and bacon is one of the most underrated pairings ever. Here, it works its magic on skillet Brussels sprouts, destined to become your new favorite Thanksgiving side dish. The vegetables are sautéed in smoky bacon fat and then finished with a mixture of maple syrup, apple juice, and dried cranberries. Be sure to use unsweetened dried cranberries for a nice tartness. These simple ingredients transform the fall vegetable into a dish that’s sweet, smoky, and savory all at once. For a touch of heat, add a pinch or two of cayenne pepper for a subtle kick.
Ingredients
- 8 slices thick-cut bacon, chopped
- 2 lb. Brussels sprouts
- 1 tsp. kosher salt
- 1/8 tsp. ground cayenne pepper, plus more to taste
- 1/2 cup dried, unsweetened cranberries
- 1/4 cup apple juice
- 1/4 cup maple syrup
Instructions
- In a large cast-iron skillet, cook the bacon oven medium-high until crisp, 6 to 8 minutes. Using a slotted spoon, remove the bacon from the skillet and drain on a paper towel-lined plate.
- Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. Reduce the heat to medium and cook, without stirring, until the sprouts start to brown and caramelize, about 6 minutes. Stir in the salt and cayenne, and continue to cook until the Brussels sprouts are just tender, 6 to 8 minutes more.
- Stir in the cranberries, apple juice, and maple syrup. Cook for 3 minutes, stirring to coat the Brussels sprouts. Add the cooked bacon and stir to combine. Serve immediately.
Nutrition
Calories: 195kcalCarbohydrates: 14gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 19mgSodium: 388mgPotassium: 534mgFiber: 5gSugar: 10gCalcium: 61mgIron: 2mg
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