How do I keep Brussels sprouts from getting mushy?

The key is to blanch them briefly (4–5 minutes), then shock them in cold water to stop cooking. Once they're sautéed in the skillet, they get crispy edges without turning soft or soggy. Also, make sure they’re dry before hitting the pan .

Can I make Maple Bacon Brussels Sprouts ahead of time?

Yes! You can blanch the Brussels sprouts and store them in the fridge for up to 24 hours. Then, finish the recipe just before serving. For leftovers, reheat in a skillet over medium-high heat to revive their crispiness.

What if I don’t want to use bourbon?

No problem. Substitute apple cider vinegar for the bourbon — it still provides the necessary acidity to balance the flavors and neutralize any bitterness in the sprouts. You’ll get the same delicious glaze without the alcohol.

Maple Bacon Brussels Sprouts: The Ultimate Sweet and Savory Side Dish

Name: Maple Bacon Brussels Sprouts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ lb Brussels sprouts, trimmed and halved; 1 tablespoon kosher salt, plus more to taste; 4 strips bacon, diced into ½” lardons; ½ cup pecans, coarsely chopped; 1 teaspoon ground mustard; 2 oz bourbon, or 2 tablespoons apple cider vinegar; 3 tablespoons maple syrup; Ground pepper, to taste

Description

Maple Bacon Brussels Sprouts are a flavorful, quick, and irresistible side dish made with fresh Brussels sprouts, crispy bacon, toasted pecans, and a maple-bourbon glaze. Perfect for holidays or weeknight meals, this 30-minute stovetop recipe delivers sweet, savory, and nutty flavors with a tender-crisp texture.

Ingredients

Scale

1½ lb Brussels sprouts, trimmed and halved
1 tablespoon kosher salt, plus more to taste
4 strips bacon, diced into ½” lardons
½ cup pecans, coarsely chopped
1 teaspoon ground mustard
2 oz bourbon, or 2 tablespoons apple cider vinegar
3 tablespoons maple syrup
Ground pepper, to taste

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Instructions

Bring a large pot of salted water to a boil. Add halved Brussels sprouts and blanch for 4–5 minutes until bright green and slightly tender.
Drain the sprouts and run under cold water or plunge into an ice bath. Pat them dry with a kitchen towel.
In a 12-inch skillet, cook diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside.
Increase heat to medium-high. Add Brussels sprouts and pecans to the rendered bacon fat. Sauté for about 5 minutes until edges are browned and crispy.
Sprinkle ground mustard over the sprouts and stir for 1–2 minutes.
Deglaze the pan with bourbon or apple cider vinegar, scraping up brown bits until liquid is absorbed.
Add the cooked bacon back to the skillet. Pour in maple syrup and toss to coat evenly. Cook for 1 more minute until glaze thickens slightly.
Season with ground pepper and additional salt to taste. Serve immediately.

Notes

Use real maple syrup for authentic flavor — avoid artificial pancake syrups.
Substitute bourbon with apple cider vinegar for an alcohol-free version.
Dry the sprouts thoroughly after blanching to prevent sogginess and oil splatter.
Make ahead: Blanch sprouts up to 24 hours in advance and store in the fridge.
Use a 12-inch skillet to ensure sprouts crisp evenly and don’t overcrowd the pan.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 4 oz
Calories: 175
Sugar: 2g
Sodium: 318mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 6g
Cholesterol: 5mg