Mention Brussels sprouts to people and chances are the division between “Love ‘em!” and “Hate ‘em!” will be fairly equal. With this recipe, you can turn non believers into believers after just one bite.
Brussels sprouts are related closely to cabbage, so it’s no wonder that they look identical to it, albeit in miniature form, ranging from 1 to 1 1/2-inches in diameter. With their dense texture and mild cabbage flavor, Brussels sprouts are a true culinary delight when cooked properly. A traditional Christmas dish, Brussels sprouts can be enjoyed throughout the year in a variety of ways. Boiled, roasted, sautéed or steamed, Brussels sprouts pair well with corned beef, ham, penne pasta, turkey, and much more. The best time to enjoy this vegetable is during its peak growing season, from approximately September through February.
To clean and prepare Brussels sprouts before cooking, simply pull off any damaged or wilted outer leaves then trim the stems. Note: Be careful not to trim the stems flush with the bottoms of the Brussels sprouts, otherwise the leaves will fall off during cooking. Soak Brussels sprouts in a bowl of cold water then drain.
Brussels sprouts offer valuable nutrients, such as vitamins C and K, as well as dietary fiber, folate, manganese and potassium just to name a few. When choosing Brussels sprouts, look for firm, compact sprouts with bright green coloring and sprouts of similar size for even cooking. Store Brussels sprouts in the refrigerator in an airtight plastic bag for three to four days.
This recipe brings together the sweet taste of maple syrup with savory bacon. Combined with Brussels sprouts, the result is a dish layered with complex flavors and fantastic culinary textures.
Maple Glazed Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels sprouts, outer leaves cleaned, stems trimmed, and rinsed
- ½ pound bacon, cut crosswise into ½-inch pieces
- 3 garlic cloves, minced
- Salt and freshly ground black pepper
- 3-4 tablespoons maple syrup
Preparation
- Cut cleaned, trimmed, and rinsed Brussels sprouts in half lengthwise; set aside.
- In a large nonstick skillet set over medium-high heat, cook bacon until browned and just starting to crisp.
- Remove bacon to a paper towel-lined plate.
- Discard all but 1 tablespoon of bacon fat from skillet.
- Set skillet over medium heat. Add Brussels sprouts to skillet and fry for 10-15 minutes, stirring occasionally until lightly browned. Note: Be careful not to burn the Brussels sprouts.
- Add minced garlic to skillet and stir for approximately 45 seconds.
- Season Brussels sprouts with salt and freshly ground black pepper.
- Drizzle Brussels sprouts with maple syrup. Cook, stirring occasionally, until Brussels sprouts have become caramelized, about 10 minutes more.
- SERVES 4
