This Maple Bourbon Bacon Brussels Sprouts recipe is simple and satisfying! Caramelized brussels sprouts, crispy bacon and shallots are tossed in a bourbon maple glaze. This method serves 6.

Who doesn’t love a good Brussel sprout recipe?

Grilled, air fried or roasted. In my opinion, there’s no wrong way to enjoy them. In this dish, brussel sprouts are pan-fried until tender and caramelized and then tossed with crispy bacon, cooked shallots and garlic in a maple bourbon glaze.

Sweet, savory and simple.

To Make These Maple Bourbon Bacon Brussels Sprouts Set out:

olive oil spray
thick-cut bacon
shallots
brussels sprouts
garlic
kosher salt
ground mustard
bourbon
maple syrup
freshly ground black pepper
parsley

Spray a large 12-inch skillet with olive oil and add 4 slices of bacon that have been diced.

Cook for 5 minutes on medium heat and add in 1/2 cup diced shallot.

Stir and cook until the bacon is crispy and the shallot is soft and translucent. Use a slotted spoon to transfer the bacon and shallots to a bowl, leaving as much bacon fat in the pan. If necessary, add a splash of olive oil.

Place 1-1/2 pounds medium size brussels sprouts that have been trimmed and halved, cut side down into your pan. Sprinkle with a pinch of kosher salt and cover. Cook for 5 to 8 minutes or until simply about tender.

Stir and season with 1 teaspoon dry mustard and add in two cloves minced garlic. You could also add the garlic with the bacon and onions.

Toss and cook until the Brussels are fork tender. This will depend on the size of your brussels sprouts, I always try to buy small to medium size if possible, as they cook much faster.

Once fork tender, add them to the bowl with the bacon and shallots.

Next, deglaze the pan with 1/4 cup (2 ounces) bourbon.

Use your spatula to scrape up the browned bits stuck to the bottom of the pan.

Stop once the bourbon has reduced significantly.

Lastly pour in 1/4 cup pure maple syrup. Bring to a low simmer until it has thickened slightly.

Add the brussels sprouts, bacon and shallot back to the pan.

Toss and season with more salt and freshly ground black pepper to taste.

Serve with extra black pepper and minced fresh parsley.

Serve as a side to ham, prime rib, steaks or beef tenderloin.