Brussels sprouts meet their cozy match: smoky bacon, toasted pecans, and a glossy maple glaze that clings to every crisp edge. The pan does all the work, and dinner or your holiday side is ready fast.
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This 30-minute stovetop maple bacon Brussels sprouts recipe is weeknight-easy and celebration-worthy. I've tested it for the right balance of sweet, salty, and nutty, with a splash of bourbon to lift all that caramelized goodness. Ready to cook together?
Why You'll Love 30-Minute Stovetop Maple Bacon Brussels Sprouts
- Ready in about 30 minutes, start to finish.
- Sweet-salty glaze that coats every leaf.
- Uses simple, everyday ingredients.
- Stovetop friendly for busy nights or a crowded holiday oven.
- Family-friendly side that converts sprout skeptics.
Ingredients
- 1 ½ lb Brussels sprouts, trimmed and halved
- 1 tablespoon kosher salt, plus more to taste
- 4 strips bacon, diced into ½ inch lardons
- ½ cup pecans, coarsely chopped
- 1 teaspoon ground mustard
- 2 ounces bourbon, or 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- Freshly ground black pepper, to taste
Ingredient Notes & Substitutions
Brussels sprouts: Choose firm sprouts with tight leaves. If some are large, quarter them so they cook evenly.
Bacon: Thick-cut gives meaty bites and renders more flavorful fat. Turkey bacon works, but add 1 tablespoon neutral oil to help browning.
Pecans: Walnuts or hazelnuts are lovely substitutes; toast them lightly to deepen flavor.
Bourbon vs. vinegar: Bourbon adds warmth and vanilla notes. Apple cider vinegar gives bright tang without alcohol. Both work beautifully.
Maple syrup: Use pure maple syrup for best flavor. Amber or dark yields the richest color and taste.
Mustard: Ground mustard blends smoothly; 1 teaspoon Dijon is a fine swap if that's what you have.
Instructions
- Fill a large pot with enough water to submerge the Brussels sprouts and bring to a boil. Add 1 tablespoon kosher salt, then add Brussels sprouts. Stir and boil 4 to 5 minutes, until tender but still bright green. Drain, run under cold water to cool, then spread on a clean towel to dry.
- Place bacon in a 12 inch skillet over medium heat. Cook, stirring occasionally, until fat renders and bacon is crisp, 7 to 8 minutes. Transfer bacon to a paper towel-lined plate; keep the fat in the pan.
- Increase heat to medium-high. Add blanched Brussels sprouts and pecans to the skillet. Cook, stirring frequently, until sprouts are crisp and browned in spots, 4 to 5 minutes.
- Sprinkle ground mustard over the pan and stir 1 minute. Add bourbon (or cider vinegar) to deglaze, scraping up browned bits until absorbed, 2 to 3 minutes.
- Return bacon to the skillet and pour in maple syrup. Toss to coat and cook 1 minute, just until glossy and slightly thickened. Taste and adjust with salt and pepper. Serve hot.
Visual Cues
The sprouts should look glossy with caramelized edges. The glaze should lightly coat the pan and cling to leaves, not pool at the bottom.
Pro Tips for Success
Top Tip
- Dry the sprouts well after blanching. Any moisture will prevent browning.
- Keep the pan hot and toss often for even color.
- Cut evenly so all sprouts cook at the same pace.
- Add maple syrup at the end to avoid burning.
- Taste before serving; a pinch of salt or splash of vinegar can brighten everything.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a teaspoon of water, tossing until hot and glossy. Microwave 30 to 45 seconds if you're in a hurry, though the skillet keeps edges crisp.
Make Ahead
Blanch, cool, and dry the sprouts up to 24 hours in advance. Refrigerate in a zip-top bag with a paper towel. When ready to serve, start from Step 2. Freezing is not recommended as the glaze texture softens.
Variations
- Add a sliced shallot for gentle sweetness.
- Stir in red pepper flakes or a drizzle of hot honey for spice.
- Use smoked pecans or a pinch of smoked paprika for depth.
- Finish with a teaspoon of orange zest for brightness.
- Add a crumble of feta or goat cheese before serving.
- To make vegetarian, skip bacon and cook with olive oil and smoked paprika.
FAQs
A quick blanch gives tender centers and helps them crisp without burning.
Yes, thaw and pat dry thoroughly. They won't get quite as crisp, but the flavor remains great.
Use apple cider vinegar; it adds brightness and balances the maple.
Yes, but cook in two batches so the sprouts brown instead of steam.
📖 Recipe
30-Minute Stovetop Maple Bacon Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Total Time: 30 minutes
- Yield: 6 side servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
A bright, bacon-kissed skillet of sprouts with maple and pecans that tastes like fall comfort in every bite.
Ingredients
- 1 ½ lb Brussels sprouts, trimmed and halved
- 1 tablespoon kosher salt, plus more to taste
- 4 strips bacon, diced into ½ inch lardons
- ½ cup pecans, coarsely chopped
- 1 teaspoon ground mustard
- 2 ounces bourbon, or 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- Freshly ground black pepper, to taste
Instructions
- Fill a large pot with enough water to submerge the Brussels sprouts and bring to a boil. Add 1 tablespoon kosher salt, then add Brussels sprouts. Stir and boil 4 to 5 minutes, until tender but still bright green. Drain, run under cold water to cool, then spread on a clean towel to dry.
- Place bacon in a 12 inch skillet over medium heat. Cook, stirring occasionally, until fat renders and bacon is crisp, 7 to 8 minutes. Transfer bacon to a paper towel-lined plate; keep the fat in the pan.
- Increase heat to medium-high. Add blanched Brussels sprouts and pecans to the skillet. Cook, stirring frequently, until sprouts are crisp and browned in spots, 4 to 5 minutes.
- Sprinkle ground mustard over the pan and stir 1 minute. Add bourbon (or cider vinegar) to deglaze, scraping up browned bits until absorbed, 2 to 3 minutes.
- Return bacon to the skillet and pour in maple syrup. Toss to coat and cook 1 minute, just until glossy and slightly thickened. Taste and adjust with salt and pepper. Serve hot.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a teaspoon of water, tossing until hot and glossy. Microwave 30 to 45 seconds if you're in a hurry, though the skillet keeps edges crisp.
Nutrition
- Serving Size: 1 side serving
- Calories: 200
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Serving Suggestions
This skillet side pairs beautifully with roast chicken, baked salmon, or a cozy pork roast. It's perfect next to mashed potatoes and cranberry sauce for the holidays. On weeknights, I like to turn it into a meal bowl with quinoa and a soft egg.
You may also like my Creamy Mushroom Risotto for another comforting side.
Nutrition and Notes
Per serving (1 of 6): approximately 200 calories, 12g fat, 19g carbs, 6g protein.
I've made this version many times to get the texture just right-the sprouts stay tender inside and crisp outside.
Curious about maple syrup grades and flavor? Visit the Vermont Maple Sugar Makers' Association for a detailed guide.
Related Recipes
- Try it with Roast Chicken with Lemon and Garlic.
- Love cozy greens? Check out Skillet Brown Butter Green Beans.
- For another quick side, make Garlic Parmesan Orzo.
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