Brussel Sprouts with Bacon and Maple
User Reviews
5.0
21 reviews
Excellent
Brussel Sprouts with Bacon and Maple
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This simple recipe for pan-sauteed brussel sprouts raises the humble veg to new levels. Ready in under 30 minutes, this recipe for Brussels sprouts with bacon, maple syrup and Dijon mustard is a game-changing family favorite.
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Ingredients
- 5 lices Bacon
- 2 pounds Brussels sprouts trimmed (I used green and purple brussels sprouts for color contrast)
- 2 large shallots
- 1 cup chicken broth from rotisserie chicken or low-sodium broth
- ¼ cup currants
- 1 tablespoon whole grain dijon mustard
- 2 teaspoons butter
- salt and pepper to taste as needed
- 2 teaspoons maple syrup
- 1 tablespoon chopped parsley optional
Instructions
- Cut the bacon into 1" pieces. Place a large skillet over medium-high heat and add 5 slices bacon. Fry until crisp and golden. Transfer bacon to a plate lined with paper towels to soak up excess fat.
- Discard all but 1 tablespoon of bacon fat from the pan. Add 2 large shallots and 2 pounds brussels sprouts to the hot pan with reserved bacon fat and stir. Cover with a lid and reduce heat to medium. Cook for 3-4 minutes, stirring occasionally.
- When the shallots are tender and slightly translucent, stir in 1 cup chicken broth from rotisserie chicken and ¼ cup currants, scraping up the bottom of the pan to incorporate some of the bacon fond. Bring to a boil.
- Place the lid on the pan so it sits askew, and the steam can escape. Reduce heat to a simmer. Cook the brussels sprouts for 5-8 minutes or until tender, stirring occasionally. The broth should be reduced to about ⅓ cup.
- Stir in 2 teaspoons butter, 1 tablespoon whole grain dijon mustard and 2 teaspoons maple syrup. Season with salt and pepper to taste as needed.
- Transfer the Brussels sprouts to a serving platter and sprinkle with the reserved crispy bacon and 1 tablespoon chopped parsley.
Notes
- Placing the lid slightly askew on the skillet allows the veggies to steam without overcooking and lets the liquid from the broth evaporate more readily.
- When you add the broth to the pan, use a wooden spoon to scrape up any browned bits on the bottom. That's the fond, and it will give your dish a lot of flavor.
- To add extra tanginess, stir in one tablespoon of Balsamic vinegar when adding the mustard and butter.
- For a slightly more acidic flavor, apple cider vinegar or red wine vinegar will brighten the flavor.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
212mg
(9%)
Potassium
711mg
(20%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1240IU
(25%)
Vitamin C
129.7mg
(144%)
Calcium
71mg
(7%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 212mg | 9% |
| Potassium | 711mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 129.7mg | 144% |
| Calcium | 71mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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