Brussel Sprouts with Bacon and Maple
User Reviews
5
Brussel Sprouts with Bacon and Maple
Description
This recipe cooks trimmed Brussels sprouts and shallots in rendered bacon fat, lending a smoky depth to the vegetables. Chicken broth and currants add moisture and a subtle sweetness while deglazing the pan to incorporate browned fond for richer flavor. After simmering until tender, butter, whole grain Dijon mustard, and maple syrup are folded in, enriching the dish with creamy, tangy, and sweet notes. Crisp bacon pieces are folded back in to add texture and savory contrast.
The sprouts develop a tender consistency while retaining slight bite, complemented by the soft translucence of shallots and chewy bursts from currants. The maple and mustard provide a complex flavor layer against the smoky bacon. This side dish complements a variety of protein-centered meals, particularly pork or poultry, adding seasonal interest to the plate.
To avoid overcooking, keep the pan lid slightly askew to allow steam to escape while preserving moisture. When adding broth, stirring to lift pan fond intensifies the overall taste. Optionally, finishing with a splash of balsamic or apple cider vinegar can add brightness and acidity to enhance the flavors further.
Ingredients
- 5 lices Bacon
- 2 pounds Brussels sprouts trimmed (I used green and purple brussels sprouts for color contrast)
- 2 large shallot
- 1 cup chicken broth or low-sodium broth, from rotisserie chicken
- ¼ cup currants
- 1 tablespoon Dijon mustard whole grain
- 2 teaspoons butter
- salt to taste as needed
- black pepper to taste as needed
- 2 teaspoons maple syrup
- 1 tablespoon parsley optional, chopped
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
- Use a lid slightly ajar during cooking to steam the veggies gently while allowing excess moisture to evaporate.
- Scrape browned bits from the pan when adding broth to capture deep, savory flavors.
- For added tang, stir in a tablespoon of balsamic or apple cider vinegar alongside the mustard and butter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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