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!
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!
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.
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.
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 in Maple Bourbon Sauce
- 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
- 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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