Brussels Sprouts in Maple Bourbon Sauce are a gloriously decadent side dish that transforms humble sprouts into an absolute showstopper. Each bite is sweet, smoky, and richly glazed—think crispy edges, candied pecans, and a sauce that’s just the right balance of maple and bourbon with a little kick from bacon. If you ever wished Brussels sprouts could steal the holiday table thunder (or just make a Tuesday feel special), this is the recipe that will do it!
Why You’ll Love This Recipe
- Sweet-and-Salty Magic: The duo of maple syrup and bacon creates a dreamy balance that’s totally irresistible.
- Crowd-Pleasing Crunch: Candied pecans add bursts of texture that make every forkful feel special.
- Easy but Impressive: No fancy techniques needed—just a few steps for a dish that looks (and tastes) restaurant-worthy!
- An Unexpected Twist: That hint of bourbon elevates Brussels Sprouts in Maple Bourbon Sauce to gourmet comfort food status.
Ingredients You’ll Need
With just a handful of pantry staples and fresh produce, you can turn Brussels Sprouts in Maple Bourbon Sauce into your new signature side. Each ingredient adds either crunch, sweetness, savoriness, or a touch of warmth—making every component essential for that crave-worthy result.
- Brussels sprouts (2 lbs, rinsed, trimmed, halved): Choose firm, bright green sprouts for the best flavor and caramelization.
- Olive oil (2 tablespoons): Adds just enough richness to help those sprouts crisp up beautifully in the oven.
- Kosher salt & pepper (1/4 teaspoon each): Simple seasoning that lets the veggies and sauce shine.
- Bacon (4 slices, diced): The smoky backbone of the dish—crisp bacon bits infuse every bite.
- Bourbon (2 ounces): Adds layered warmth and complexity; don’t worry, the alcohol cooks off!
- Balsamic vinegar (1 tablespoon): A splash brightens and balances the sweetness of the sauce.
- Maple syrup (1/2 cup): The must-have for luscious, glossy sweetness—and that signature sticky finish.
- Brown sugar (1/2 cup): Deepens the caramel notes—use dark brown sugar for extra richness.
- Candied pecans (1/2 cup, chopped): Stud your final dish with buttery, crunchy pops of sweetness.
Variations
One of the best things about Brussels Sprouts in Maple Bourbon Sauce is how forgiving and flexible the recipe is. You can effortlessly swap, add, or tweak ingredients to fit what you have on hand, highlight different flavors, or meet dietary needs.
- Vegetarian Version: Simply skip the bacon, and add a dash of smoked paprika for a hint of smokiness instead.
- Nut-Free Option: Omit the candied pecans or swap them for toasted seeds like pumpkin or sunflower for crunch without the nuts.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes to the sauce for a subtle kick that plays well with the sweet maple.
- Extra Veggies: Try tossing in halved baby carrots or thickly-sliced shallots to roast alongside the sprouts for color and flavor.
How to Make Brussels Sprouts in Maple Bourbon Sauce
Step 1: Get the Sprouts Roasting
Start by preheating your oven to a sizzling 425°F and lining a baking sheet with parchment paper for easy cleanup. Toss your halved Brussels sprouts with olive oil, salt, and pepper in a big bowl until each piece looks shiny and ready for the oven’s magic. Spread them out in a single layer—no crowding!—so they’ll roast instead of steam, and pop them in to bake for 20-25 minutes until deeply golden and fork-tender around the edges.
Step 2: Crisp the Bacon
While those sprouts are roasting and making your kitchen smell amazing, it’s time to give your bacon the star treatment. In a 10-inch non-stick skillet over medium-high heat, cook the diced bacon for about 7-8 minutes, stirring occasionally until each piece is perfect and crispy. Use a slotted spoon to transfer the bacon bits onto a paper-towel lined plate, letting them drain while you get ready for the sauce.
Step 3: Make the Maple Bourbon Sauce
Pour off most of the bacon grease, but leave those glorious browned bits—they’re the secret to flavor! Take the skillet off the heat (just for safety), then carefully add the bourbon and balsamic vinegar. Place the pan back on the heat and scrape up every little bit stuck to the pan as you stir. When the bourbon comes to a boil, blend in the maple syrup and brown sugar. Stir constantly for 2-3 minutes as the sauce simmers, bubbles, and thickens into a luscious glaze.
Step 4: Bring It All Together
Once the sauce is thick and glossy, remove the skillet from the heat. Add your roasted Brussels sprouts, crisp bacon, and chopped candied pecans right in the skillet. Toss gently until everything is well coated in that beautiful maple bourbon glaze. Serve warm, and watch everyone come back for seconds!
Pro Tips for Making Brussels Sprouts in Maple Bourbon Sauce
- Roast for Real Flavor: Space out your sprouts—overcrowding will steam them instead of giving you those coveted crispy edges!
- Deglaze Wisely: When adding bourbon, remove the pan from the heat first to avoid flare-ups—safety first, always.
- Perfect Sauce Consistency: Keep stirring when the sauce is bubbling; it thickens fast (and can scorch quickly) so stay close.
- Fresh Pecans Make a Difference: For best crunch, chop your candied pecans just before tossing them in, and add them right at the end.
How to Serve Brussels Sprouts in Maple Bourbon Sauce
Garnishes
To really make Brussels Sprouts in Maple Bourbon Sauce pop, finish them with an extra sprinkle of chopped candied pecans and a scattering of flaky sea salt right before serving. If you want to turn the drama up a notch, a few finely chopped chives or a touch of orange zest provide vibrant color and just a whisper of freshness.
Side Dishes
This dish shines next to roasted meats like turkey, pork tenderloin, or glazed ham, but it’s equally at home at a vegetarian feast flanked by wild rice pilaf or creamy whipped sweet potatoes. Brussels Sprouts in Maple Bourbon Sauce are hearty enough to be the main event on a cozy bowl of farro or tossed into a fall salad for extra flavor.
Creative Ways to Present
Serve right from a beautiful cast-iron skillet for a rustic look or spoon into a shallow platter and garnish generously for extra flair. For parties, try threading the glazed sprouts onto skewers with bacon and pecans, or serve in little ramekins as a festive appetizer with toothpicks—it’s appetizer-meets-side-dish brilliance!
Make Ahead and Storage
Storing Leftovers
Let any leftover Brussels Sprouts in Maple Bourbon Sauce cool completely before storing in an airtight container in the fridge. They’ll keep beautifully for up to 3 days, and actually taste even richer as the flavors meld together.
Freezing
While the sprouts themselves freeze fairly well, the sauce can sometimes separate once thawed. If you do freeze, pack the sprouts and sauce in a freezer-safe container and use within one month for best texture—just be aware the nuts may lose some crunch.
Reheating
For crispy, caramelized results, spread leftovers in a single layer on a baking sheet and reheat at 400°F for 8-10 minutes. Alternatively, a quick zap in the microwave works, but the oven revives both the crunch and the sass of the sauce best.
FAQs
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Can I make Brussels Sprouts in Maple Bourbon Sauce without alcohol?
Absolutely! Either leave out the bourbon completely or substitute with an equal amount of apple juice (plus a pinch of smoked paprika or a splash of vanilla) for a lovely, nuanced sauce without alcohol.
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What’s the best way to cook the Brussels sprouts for maximum crispiness?
High heat and breathing room are key! Always roast at 425°F and make sure the sprouts are in a single layer with space between them; this ensures they caramelize instead of steaming.
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How can I prep this dish ahead for a dinner party?
Roast the sprouts and cook the bacon a few hours ahead, then make the sauce and combine everything just before serving. This way, your Brussels Sprouts in Maple Bourbon Sauce stay crisp and glossy for guests.
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Are candied pecans essential, or can I use plain nuts?
Candied pecans add a gorgeous crunch and sweetness, but you can easily use toasted plain pecans, walnuts, or even almonds. If you like, toss them in a little brown sugar and butter for a homemade candied effect.
Final Thoughts
If you’re ready to fall head-over-heels for Brussels sprouts (or know someone who needs convincing), Brussels Sprouts in Maple Bourbon Sauce will do the trick. Don’t be surprised if this recipe becomes the most requested dish at your table—give it a try, savor every sticky, savory-sweet bite, and share the love!
Print
Brussels Sprouts in Maple Bourbon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Brussels Sprouts in Maple Bourbon Sauce is a delectable dish that combines the earthy flavor of Brussels sprouts with the rich sweetness of maple syrup and the warmth of bourbon. Topped with crispy bacon and candied pecans, this dish is a perfect balance of savory and sweet flavors.
Ingredients
Brussels Sprouts:
- 2 pounds Brussels sprouts, rinsed, trimmed, halved
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Maple Bourbon Sauce:
- 4 slices bacon, diced
- 2 ounces bourbon
- 1 tablespoon balsamic vinegar
- 1/2 cup (157.5 g) maple syrup
- 1/2 cup (100 g) brown sugar
- 1/2 cup (99 g) candied pecans, chopped
Instructions
- Preheat Oven: Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Prepare Brussels Sprouts: In a large bowl, combine Brussels sprouts, olive oil, salt, and pepper. Toss until evenly coated. Place on baking sheet.
- Bake Brussels Sprouts: Bake for 20-25 minutes until fork-tender.
- Cook Bacon: In a skillet, cook bacon until crispy. Drain on paper towel. Set aside.
- Make Maple Bourbon Sauce: Remove excess bacon grease from skillet. Add bourbon and balsamic vinegar. Scrape up browned bits. Add maple syrup and brown sugar. Stir until thickened.
- Combine Ingredients: Remove from heat. Add Brussels sprouts, bacon, and pecans. Stir to combine. Serve.
Notes
- You can adjust the sweetness of the sauce to your preference by adding more or less maple syrup and brown sugar.
- For a vegetarian version, omit the bacon and use a vegetarian substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
