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.
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:
- candied pecans (I have a homemade recipe coming soon, but if you want to buy them that is a great option)
- 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.)
- 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
Preheat oven to 425°F.
On a foil-lined baking sheet, place Brussel 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 Brussel sprouts, bacon, and candied pecans. Stir to combine and serve.