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. Once you try this recipe, you will want to check out my Balsamic Roasted Brussels Sprouts, too!

Brussel Sprouts in Maple Bourbon Sauce

Brussels Sprouts in Maple Bourbon Sauce

If you are anything like me, you don’t think of Brussels sprouts recipes as decadent. But I am here to tell you, these are just that. There is something magical about the combination of Brussels sprouts, bacon, pecans, maple syrup, and bourbon. We can’t get enough of this recipe and make it often! I also have more Brussels sprouts recipes you may want to try, like Parmesan Roasted, Bacon Wrapped, Brown Butter, Shredded, and Gruyere Roasted Brussels Sprouts. They are all the rage right now, for sure!

Brussel Sprouts with Bacon, Pecan, and a Maple Syrup Bourbon Glaze

Preparing Brussels 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 Brussels sprouts ahead of time and store them in the refrigerator for 1-2 days. If not using them within a couple of days, wait to wash and cut them until ready to make the dish.

When preparing dishes with Brussels 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– The vegetables should be green, not yellow, or have black spots. They should also be very firm. If you can find Brussels sprouts still attached to the stem they will last much longer if stored in a cool, dry place.
Bourbon Maple Syrup Sauce

How to Pick Balsamic Vinegar (excerpt from Gourmet Blends)

  1. 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.
  2. If it says 6% percent acid this also disqualifies it from being Balsamic. It should read 4.5 percent.
  3. 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.
Brussel Sprouts with a Maple Bourbon Glaze Recipe

How to Store

Cooked Brussels sprouts can be stored in an airtight container, in the refrigerator. They will last up to 4 days or so.

Brussel Sprouts with Pecan Maple Glaze
4.88 from 8 votes

Brussel Sprouts in Maple Bourbon Sauce

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
This amazing side dish could be a meal in itself! Even folks who don't like Brussels sprouts RAVE about this recipe!

Ingredients

  • 2 pounds Brussels sprouts, rinsed, trimmed, and halved
  • 4 strips bacon, diced
  • ½ cup (99 g) candied pecans, chopped
  • 2 ounces bourbon
  • 1 tablespoon balsamic vinegar
  • ½ cup (157.5 g) maple syrup
  • ½ cup (100 g) brown sugar
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Instructions

  • Preheat oven to 425°F. Line a baking sheet with aluminum foil.
  • On the lined baking sheet, place the Brussels sprouts, olive oil, salt, and pepper.  Toss to combine and flatten into an even layer.
  • Bake for 15-20 minutes, until crispy, turning halfway through.
  • 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.
  • 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. 
  • Bring the bourbon to a boil and then add the maple syrup and brown sugar, stirring constantly until sauce begins to thicken.
  • Remove from heat and add in the cooked Brussels sprouts, bacon, and candied pecans. Stir to combine and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. Delicious! Everyone loved this dish! I added a little garlic powder and some crushed red pepper to make it sweet and spicy!

  3. Throw a cup of halved grapes sautéed in the bourbon sauce in place of bacon and/or pecans to send this way over the top.

  4. I had bourbon-maple Brussel sprouts the other day at a restaurant and LOVED them. I was searching for a great recipe to make them myself, and yours looks AWESOME! Can’t wait to try it, though I plan to substitute maple syrup for the brown sugar. Thank you so much for a wonderful website that doesn’t make me jump through hoops and scroll forever to find and print the recipe! I’ll be back, for sure.

  5. This recipe is excellent, made them for a dinner party last night and it was the best item on the menu. So happy I found this recipe. I was in a hurry so I didn’t use exact measurements but this recipe is forgiving.

  6. This was the HIT of all of the Thanksgiving dishes served last year! Everyone LOVED it and I have been requested to make it again this year!

  7. It sounds perfectly DELISH, what type of bourbon , too slow for video cooking?? What type of store for the 12 year Basalmic vinegar??

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