Maple Bacon Brussels Sprouts, crispy
These crispy Maple Bacon Brussels Sprouts are satisfying, full of flavor, and cooked until crispy perfection! They are the just right veggie side dish and are naturally Gluten-free, Dairy-free, and Paleo.
When we are in the mood for Brussels sprouts but we want something fancy or flavorful, then we make these pan fried Brussels sprouts with bacon and maple syrup. The maple syrup caramelizes as the Brussels sprouts cook, which makes both the bacon and the Brussels sprouts have a sweet irresistible crunch.
We make this recipe every single year for Thanksgiving, along with our cottage cheese mashed potatoes, cran-apple sauce, and pumpkin olive oil cake.
What makes this recipe great
- You only need a handful of lighter ingredients.
- It comes together quickly in a skillet / frying pan.
- Maple syrup is a healthier sugar alternative.
- When the maple syrup caramelizes, it turns the bacon into candied bacon. YUM.
- The Brussels sprouts are juicy and crispy at the same time.
Recipe ingredients
- Brussels sprouts– we personally like using smaller Brussels sprouts if we can find them.
- Maple syrup– make sure to use a pure maple syrup that doesn’t have anything else added to it.
- Bacon– make sure you buy nitrate-free bacon, that doesn’t have added sugar.
- Salt and pepper– these season the dish.
- Water– this helps get the inside of the Brussels sprouts to cook.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1
Step 1: Add the bacon to a microwave safe plate surrounded by paper towels. Cook for a few minutes until crisp.
Step 2
Step 2: Add the olive oil, Brussels sprouts, 2 Tablespoons maple syrup, salt, pepper and 2 Tablespoons of water to a frying pan. Heat over medium-high heat.
Step 3
Step 3: Once the liquid boils, reduce the heat to medium. Cook until the liquid thickens and evaporates.
Step 4
Step 4: Add the bacon and more water and cook until the liquid evaporates again, while stirring every so often.
Step 5
Step 5: Add more water but don’t stir the brussels sprouts .
Step 6
Step 6: Cook until the water has evaporated and the maple syrup has caramelized. Keep an eye things don’t burn.
Expert tips
- Microwave your bacon. We find that when the bacon is microwaved, it is harder in texture. This makes it so the bacon isn’t soggy in the recipe.
- Be patient! You may be tempted to mix them often but let them sit without touching them at the beginning
- Once the maple syrup starts to caramelize, keep a close watch on the Brussels sprouts because you don’t want things to burn.
- Cooking time depends on the size of the Brussels sprouts: the smaller they are the faster they cook and vice versa.
How to serve them:
- Serve them as a side dish
- Serve them for Thanksgiving or Christmas ( though these aren’t just for holidays)
- Eat them out of the pan!
How to store them:
Place them in a Tupperware and put them in the fridge for 3-4 days.
Prep 6 minutesCook 25 minutesTotal 31 minutesMakes 4 servings
Ingredients
- 5 strips nitrate-free bacon
- 1 lb brussels sprouts, (about 4 cups)
- 1 Tablespoon olive oil
- 2 Tablespoons maple syrup
- 1/8 teaspoon salt
- a pinch of pepper
- 10 Tablespoons water, (divided to be used at 3 separate times)
Method
- Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover in another paper towel.
- Heat in the microwave for 4-5 minutes. Once the bacon cools, cut the strips into inch pieces and put aside.
- Put some olive oil into a frying pan over medium-high heat. Add the brussels sprouts into the sauté pan, along with 2 Tablespoons of maple syrup, salt, pepper and 2 Tablespoons of water.
- Once the liquid starts to boil (about 1 minute), reduce the heat to medium.
- Let the brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (the sauce should be caramel-like in substance), for about 7 minutes.
- Add the bacon and 4 Tablespoons of water and let everything cook, stirring every so often, until the liquid evaporates again, about 7 minutes.
- Add another 4 Tablespoons of water and let everything cook until the liquid evaporates again. HOWEVER, this time don't stir the brussels sprouts at all. This should take about 5 minutes.
- Mix and then cook for a few minutes more without mixing to let them crisp. They will be done once you can stab them with a knife and the knife easily goes through it.
Notes
- Be patient! You may be tempted to mix them often but let them sit without touching them at the beginning
- Once the maple syrup starts to caramelize, keep a close watch on the Brussels sprouts because you don’t want things to burn.
- Cooking time depends on the size of the Brussels sprouts : the smaller they are the faster they cook and vice versa.
