These Brussel Sprouts in Maple Bourbon Sauce are packed with a glorious combination of bacon and pecans! Amazing enough to be served on their own yet perfect with a big hearty dinner. We love them with Honey Baked Ham, Spinach Stuffed Chicken, but my favorite is Classic Fettucine Alfredo!
Brussel Sprouts in Maple Bourbon Sauce
If you are anything like me, you don’t think of Brussel sprouts recipes as decadent. But I am here to tell you, these are just that. There is something magical about the combination of Brussel sprouts, bacon, pecans, maple syrup, and bourbon. We can’t get enough of this recipe and make it often!
How to Prepare Brussel Sprouts
This couldn’t be easier!
- Remove from stems. (if necessary)
- Remove any browned edges or imperfections. (Peel back any leaves that have spots or are discolored. We give these to our chickens!)
- Rinse well in cool water.
- Dry completely before adding to the skillet.
Pro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.
When preparing dishes with Brussel sprouts I take a couple of things into consideration:
- Size– if they happen to be large, I will cut them in half before roasting. If they are smaller, like the ones we harvested from our garden, I will roast them whole. (these are also the best tasting in my opinion!)
- Freshness– they should be green, not yellow or having black spots. They should also be very firm. If you can find Brussel sprouts still attached to the stem they will last much longer if stored in a cool, dry place.
How to Pick Balsamic Vinegar (excerpt from Gourmet Blends)
- Make sure you examine the ingredients. Does it say red wine vinegar and grape must? This is not pure balsamic vinegar — it is Red Wine Vinegar not Balsamic.
- If it says 6% percent acid this also disqualifies it from being Balsamic. It should read 4.5 percent.
- Balsamic Vinegar is produced from white grapes (typically, Trebbiano grapes) and must be aged at least 12 years. This grape is grown in Northern Italy. True balsamic vinegar will have a thick pouring consistency.
Maple Bourbon Glaze
When this glaze comes together it’s a beautiful aroma that fills your house and makes your mouth water! It’s simple enough to do. Grab the ingredients:
- bacon
- candied pecans (I have a homemade recipe coming soon, but if you want to buy them that is a great option)
- bourbon
- balsamic vinegar
- maple syrup
- brown sugar
- olive oil
- salt & pepper
In a skillet, over medium-high heat, add bacon and cook until crispy (about 7-8 minutes). Removed to drain on a paper towel. Set aside. In the same skillet, using the bacon grease left behind, add bourbon and balsamic vinegar to the pan. Using a wooden spoon, scrape up the browned bits from the pan.
Bring the bourbon mixture to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken. Stay close! You don’t want to burn the sugar.
Remove from heat and add in the roasted Brussel sprouts, bacon, and candied pecans. Stir to combine and serve. This dish is best served hot! (One of the reasons I like to make it in a skillet as they retain their heat for longer.)
If you love Brussel Sprouts as much as we do, you have to try these:
Balsamic Roasted Brussel Sprouts
Parmesan Roasted Brussel Sprouts
Balsamic Roasted Brussel Sprouts
Chicken Pasta with Brussel Sprouts
This amazing side-dish could be a meal in itself! Even folks who don't like Brussel sprouts RAVE about this recipe!
- 2 pounds Brussel sprouts, trimmed and halved
- 4 strips bacon, diced
- 1/2 cup candied pecans, chopped
- 2 ounces bourbon
- 1 tablespoon balsamic vinegar
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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Preheat oven to 425°F.
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On a foil-lined baking sheet, place Brussel sprouts, olive oil, salt, and pepper. Toss to combine and flatten into an even layer.
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Bake for 15-20 minutes, until crispy, turning halfway through.
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In a skillet, over medium-high heat, add bacon and cook until crispy (about 7-8 minutes). Remove bacon bits to drain on a paper towel. Set aside.
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Remove the skillet from the heat and add the bourbon and balsamic vinegar to the pan. Immediately set the pan back on the heat and scrape up the browned bits from the pan and stir the sauce.
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Bring the bourbon to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken.
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Remove from heat and add in the cooked Brussel sprouts, bacon, and candied pecans. Stir to combine and serve.
Delicious! Made these tonight to serve with ham steak.
Cannsomerhing be substituted for the bourbon?
Could this be made without the bacon (or using a sub)? It looks amazing & I would love to try it, but I no longer eat meat. Thank you.
HolY HaNNAh! I made these for my hubs and he could not stop eating them. said it’s the best thing he ever ate!
We luv brussel sprouts so much
that we raise them r selves. My husband has a huge garden.
This recipe will b r favorite. Thank u 4 it.
It’s Brussels sprouts. Not brussel.
How do you make The candied pecans?
I have made it twice now, everyone LOVES them!
I’m going to be trying this recipe Brussel sprouts in bourbon sounds delicious.
Does it have to be real maple syrup? And what if you do not have a 2 oz measuring cup? Would a jigger for booze be 2 oz?
How much of this recipe may I do the day before? I want to serve it in Thanksgiving.
I would not recommend making it the day before. It is best served fresh.
This was my favorite side dish at Thanksgiving. I remembered a had a small bag of Brussel sprouts around noon and looked up a quick recipe that might use maple and bourbon. Thanks Google, and thanks IamBaker.net. This one will make a return appearance to our dinner table!
So good!!