Maple Bourbon Bacon Brussels Sprouts
Caramelized brussels sprouts with crispy bacon, shallots, and a bourbon-maple glaze spiked with dry mustard. The sprouts are charred cut-side down until tender, then tossed with bacon fat, garlic, and a reduced bourbon-maple reduction that balances sweet, smoky, and umami notes. Ideal as a fall or winter side dish for holiday tables or weeknight dinners, this version uses the pan's fond to deepen flavor without requiring stock.
Ingredients
- 4 slice thick-cut bacon, diced
- 1 cup shallot, diced
- 1 ½ pound brussels sprouts, trimmed and halved
- 2 clove garlic, minced
- 1 teaspoon dry mustardDijon mustard0.5:1vegangluten-free
adds moisture, tangier
- ¼ cup bourbon
- ¼ cup pure maple syrup
- 2 tablespoon parsley, minced
- olive oil, for cooking(optional)
- kosher salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Spray a large skillet with olive oil and add diced bacon.
- 2
Cook on medium heat for 5 minutes, then add diced shallot and stir.
- 3
Cook until bacon is crispy and shallot softens, about 5-8 minutes total. Transfer bacon and shallot to a bowl with a slotted spoon, leaving bacon fat in the pan. Add a splash of olive oil if needed.
- 4
Place brussels sprouts cut-side down in the pan, sprinkle with salt, and cover.
- 5
Cook for 5-8 minutes until just tender.
- 6
Stir in dry mustard and minced garlic.
- 7
Once fork-tender, transfer brussels sprouts to the bowl with bacon and shallots.
- 8
Deglaze the pan with bourbon, scraping up browned bits with a spatula until bourbon reduces significantly.
- 9
Pour in maple syrup and simmer on low heat until slightly thickened.
- 10
Return brussels sprouts, bacon, and shallots to the pan and toss to coat.
- 11
Season with salt and freshly ground black pepper to taste.
- 12
Serve topped with extra black pepper and minced fresh parsley.
Tips
Char the brussels sprouts cut-side down first without moving them to develop caramelization and brown fond for the glaze.
Reserve at least 2 tablespoons of bacon fat in the pan; it carries flavor through the entire dish and enriches the glaze.
Add parsley just before serving to preserve its fresh color and brightness against the rich, dark caramel sauce.
Good to Know
Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat, stirring occasionally, until warmed through.
Prepare ingredients (dice bacon, trim and halve brussels sprouts, mince garlic and shallot, measure glaze components) up to 8 hours ahead. Do not cook the brussels sprouts in advance; they soften and lose appeal. Assemble and cook just before serving.
Serve warm as a side dish alongside roasted chicken, pork chops, duck breast, or vegetarian entrees. Pairs well with autumn menus or holiday dinners.
Common Mistakes
Do not move brussels sprouts while they cook cut-side down to avoid preventing caramelization and fond development.
Do not skip deglazing; the bourbon dissolves flavorful browned bits that become the glaze base.
Do not overcook brussels sprouts after the second cooking stage to avoid mushiness and broken leaves.
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I make this without alcohol?
Yes. Replace bourbon with an equal amount of vegetable or chicken stock, apple cider, or water. The glaze will be less complex but still balanced; consider adding a dash of apple cider vinegar or Worcestershire sauce for depth.
What if my brussels sprouts are very large?
Quarter them instead of halving, or halve and then cook an extra 2-3 minutes to ensure they reach fork-tender consistency. Smaller, evenly-sized pieces cook more uniformly.
How long will leftovers keep and can I freeze them?
Refrigerate up to 4 days in an airtight container. Freezing is not recommended; the texture of the sprouts becomes soft and the glaze separates. Reheat gently on the stovetop.