Sweet, smoky, and salty caramelized maple bacon Brussels sprouts. These addictive sprouts are prepared with just four ingredients making it the perfect last-minute side dish for Thanksgiving or the holidays!
1lb (16 oz)Brussels sprouts
2tablespoons (30 mL)balsamic vinegar
2tablespoons (30 mL)pure maple syrup
freshly ground black pepper
Cut off the root ends of the Brussels sprouts and remove any loose outer leaves. Slice in half.
In a large skillet, render the fat from the bacon over low to medium-low heat. Once the fat mostly liquefied, turn up the heat to medium-high and cook the bacon until caramelized and crunchy. Set aside to drain on a plate lined with paper towels. Remove all but 2 tablespoons of the bacon fat from the pan.
Add the Brussels sprouts to the skillet and caramelize them on one side. Deglaze the pan with the vinegar, using a spatula to scrape up any brown bits and incorporate them with the Brussels sprouts. Continue to sauté the Brussels sprouts on high heat for a few minutes, swirling the pan, until they are tender. Add the bacon back to the pan along with the maple syrup. Stir until the syrup is evenly coating the Brussels sprouts. Season with salt and pepper and serve hot.
Tips for Success:
I prefer dark amber (formerly Grade B) maple syrup, because it has a stronger and more distinct flavor!