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Tangy Brussels sprouts with a bacon maple bourbon drizzle are so tasty you won't put your fork down. Mixing the smoky crunch of bacon bits with sweet maple and a rich bourbon drizzle, then adding some sweet pecan pieces creates a knockout combo. It's the perfect addition to any dinner table or next to your favorite main dish.
INGREDIENTS- Brussels sprouts: 2 lbs, washed, ends cut, split in half
- Olive oil: 2 tbsp, to coat the sprouts
- Kosher salt: ¼ tsp, for taste
- Black pepper: ¼ tsp, for taste
- Bacon: 4 slices, cut small, fried crispy
- Bourbon: 2 oz, for sauce
- Balsamic vinegar: 1 tbsp, cuts through the sweet sauce
- Maple syrup: ½ cup, adds sweetness to sauce
- Brown sugar: ½ cup, makes sauce thicker and sweeter
- Candied pecans: ½ cup, broken up, gives extra crunch
- Step 1:
- Heat your oven to 425°F (220°C). Put parchment on a baking tray.
- Step 2:
- Mix the sprouts with oil, salt, and pepper. Lay them out on the tray.
- Step 3:
- Cook for 20-25 minutes until soft when poked.
- Step 4:
- While they cook, fry bacon in a pan over medium-high heat for 7-8 minutes till crunchy. Take bacon out and put on paper towels.
- Step 5:
- Pour out most bacon fat, keeping the tasty bits. Pour in bourbon and balsamic vinegar, scraping the pan bottom.
- Step 6:
- Add in maple syrup and brown sugar. Let it bubble for 2-3 minutes until it gets thick.
- Step 7:
- Turn off heat. Add your cooked sprouts, bacon, and pecans. Mix it all together.
- Step 8:
- Time to eat this sweet and savory treat!
- Best eaten hot alongside roasted meats or as part of your holiday spread.
- Got leftovers? Store them in a sealed container in the fridge for up to 3 days. Warm in the oven to keep them crispy.
- You can swap bacon for pancetta or turkey bacon if you want a different taste.
- Want more bourbon kick? Just pour a bit more into your sauce.
Tips from Well-Known Chefs
- Chef Gordon Ramsay says cook your Brussels sprouts at high heat for the best browning, so they get crispy outside but stay tender inside.
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