Maple-Glazed Brussels Sprouts


I LOVE brussels sprouts.

I did not grow up eating them, so they are a bit of an exotic food for me. Whereas Paul ate them as a kid and still hates them to this day – even when I slather them in maple syrup and serve it up with crispy bacon. I came across this recipe in the November 2014 issue of Cooking Light and it shot right to the top of my to-do list. These Maple-Glazed Brussels Sprouts are also great to serve for a crowd.

It’s perfect as a weeknight side dish or for your Thanksgiving table. To save time, I buy the pre-washed version from Trader Joe’s and I just do the cutting while the bacon is cooking. Here’s the recipe for Maple-Glazed Brussels Sprouts:



  • 7 slices of bacon, chopped
  • 3 lbs of Brussels sprouts, trimmed and halved
  • 2 large shallots, thinly sliced
  • 1/3 cup chicken broth
  • 1/4 cup maple syrup
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon of cayenne pepper




  1. Cook bacon in a dutch oven or large pot until crisp, 7-8 mins.
  2. Remove and place on a paper towel-lined plate.
  3. Discard the bacon fat from pot except for 2 tbsp and reduce heat to medium.
  4. Add Brussels sprouts, shallots and pinch of salt. Cook for 5 mins while stirring occasionally.
  5. Add broth and cover. Cook for 3-5 mins until Brussels sprouts are tender.
  6. Uncover, add maple syrup, vinegar and cayenne pepper – cook for 2 more mins.
  7. Stir in cooked bacon and serve.