If you’ve ever had to be coaxed to “eat your Brussels sprouts,” it wasn’t because of this recipe. These Brussels sprouts soak up the sweet smoky goodness of pure local maple syrup, and the crisp bits of bacon add a little welcome crunch.
- 1 pound Brussels sprouts cored and trimmed
- 4 slices bacon cut into 1/2 inch pieces
- 1 medium onion thinly sliced
- 4 tablespoons pure maple syrup divided
- 1/2 teaspoon salt
- Coarsely ground black pepper to taste
Bring an inch of water to a boil in a medium skillet. Add the Brussels sprouts, reduce the heat to low, cover, and steam for 5 minutes, until they are crisp-tender. Drain and set aside. When cool enough to handle, slice the Brussels sprouts in half lengthwise. In the same skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel to drain the fat. Pour off all but 2 tablespoons of the bacon fat. Return the pan to medium heat and add the onion. Sauté until soft and tender, about 6 minutes. Add 3 tablespoons of the maple syrup and cook an additional minute. Add the Brussels sprouts and cook an additional 5 to 6 minutes, stirring occasionally, until the Brussels sprouts are lightly browned and glazed, and the liquid has evaporated. Stir in the remaining syrup and reserved bacon. Season with the salt and pepper. Cook 1 minute to heat through.
Makes 4 servings
Photo by Jodi Miller