Vegetables & Sides
Maple Bourbon Brussels Sprouts & Bacon
Brussels sprouts roasted cut side down with bacon, then tossed in maple bourbon dark balsamic while the pan is still hot.
- 45 min total
- 15 min prep
- 30 min cook
- Easy
- Serves 6 as a side
- Pork
Ingredients
- 2 lb brussels sprouts, trimmed and halved
- 6 oz thick-cut bacon, cut into lardons
- 2 tbsp olive oil
- 4 tbsp Maple Bourbon Dark Balsamic, divided
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup pecans, roughly chopped (optional)
Let’s make it
- Heat the oven to 425F.
- Scatter the bacon over a large sheet pan and roast 8 minutes, until the fat has started to render.
- Toss the sprouts with the olive oil, salt and pepper. Add them to the pan and turn everything in the bacon fat, then arrange the sprouts cut side down.
- Roast 20-22 minutes without stirring, until the cut faces are deeply browned and the bacon is crisp.
- Whisk 3 tbsp Maple Bourbon Dark Balsamic with the maple syrup and pour it over the hot pan. Toss immediately, adding the pecans.
- Return to the oven for 3 minutes to set the glaze, then finish with the last tablespoon of dark balsamic.
Why it works
Rendering the bacon first gives the sprouts fat to roast in and guarantees it crisps. Leaving them cut side down and untouched is the only way to get that flat caramelised face, and the glaze goes on at the end so the sugar does not scorch over 20 minutes.
The OTM finish
A final tablespoon of Maple Bourbon Dark Balsamic added after the glaze has set, for a sharper top note.
Make it your own
Leave the bacon out and use 3 tbsp olive oil for a vegetarian pan, add dried cranberries with the pecans, or shave Parmesan over at the table.
Quick tip
Halve the sprouts through the stem so the leaves stay attached, and put every one cut side down. It is worth the two extra minutes.
Shop the recipe
The bottle this recipe is built on.