Maple Brussels Sprouts with Bacon Recipe
Toasted pecans and syrupy glaze give Maple Brussels Sprouts with Bacon unexpected richness. Cooked until golden and crisp in a hot skillet, they make a flavorful contrast to hearty mains.
Servings: 6
Calories: 181kcal
Ingredients
- 1 1/2 pounds Brussels sprouts
- 2 Tbsp olive oil
- 1 shallot minced
- 1 clove garlic minced
- 2 Tbsp pure maple syrup
- 1/2 cup toasted pecans chopped
- 2 strips cooked bacon crumbled (optional)
- salt and pepper to taste
Instructions
- Cut the sprouts in half lengthwise, then slice them into ribbons (about 4 cuts per sprout).
- In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic, and cook until tender and fragrant. Add the Brussels sprouts and cook until tender, about 6 minutes. Drizzle the maple syrup over the top and sprinkle in the pecans (and bacon). Continue cooking for 2 minutes, then season with salt and pepper. Serve immediately.
Notes
-Bacon is optional but adds great flavor to these sautéed sprouts.
-To toast pecans, heat a large skillet over medium. Add the nuts and cook for 10–15 minutes, tossing every few minutes, until fragrant and slightly darkened without burning.
STORE leftover Maple Pecan Brussels Sprouts in an airtight container in the fridge for up to 3 days. For FREEZING, let them cool completely, then transfer to a freezer-safe container or bag and freeze for up to 2 months.
REHEAT in a skillet over medium heat until warmed through. If frozen, use a covered skillet over low heat and add a splash of water or broth to help refresh the texture.
Nutrition
Calories: 181kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 74mg | Potassium: 519mg | Fiber: 5g | Sugar: 7g | Vitamin A: 861IU | Vitamin C: 97mg | Calcium: 63mg | Iron: 2mg
