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On a classic US holiday table, there’s always that one side dish everyone “just tastes,” then quietly piles onto their plate. In my kitchen, it’s brussels sprouts with bacon, the kind with crisp edges and a glossy finish that feels restaurant-special.
I’ve cooked a lot of versions, but this one leans on a small, chef-style technique to dodge bitterness and build balance. You’ll get real char and a smoky-sweet bite, with a bright finish that keeps the bacon richness from feeling heavy.
Why You’ll Love This Recipe
Holiday-level flavor, weeknight-easy: The timing is quick, but the taste is the kind that makes people hover near the skillet, waiting for “just one more.”
The secret twist: In my kitchen, deglazing with one tablespoon of apple cider vinegar and a pinch of smoked paprika right before the maple syrup turns the pan drippings into a punchy glaze, not a greasy coating.
Crisp, not bitter: The Maillard reaction gives those deep browned flatsides, and the tangy finish keeps cruciferous vegetables tasting sweet and nutty instead of cabbagey.
Ingredients and Substitutions
These ingredients are simple, but each one has a job, bacon for rendering fat, sprouts for caramelized edges, and maple syrup for that sticky finish that clings to every leaf.
Ingredients
- 4 slices thick-cut bacon
- 1 pound brussels sprouts, trimmed and cut in half
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 tablespoons extra virgin olive oil
- 1 small shallot, diced
- 2 tablespoons pure maple syrup
Ingredient Notes & Substitutions
Thick-cut bacon: It renders fat more steadily and stays meaty, which matters when you’re building flavor in the skillet instead of just sprinkling bacon on top.
Pure maple syrup: This is the one I won’t budge on, pancake syrup tastes artificial and turns sticky-sweet in a way that can bury the sprouts instead of glazing them.
Brussels sprouts size: I reach for smaller sprouts, about 1 to 1.5 inches, because they’re naturally sweeter and tend to have fewer bitter notes.
Extra virgin olive oil: You’re using it as insurance alongside bacon fat, especially if the pan looks dry after searing, it helps the shallot soften without scorching.
Flavor variations: A balsamic reduction in the last minute adds a dark, tangy finish, and a pinch of red pepper flakes in the bacon fat wakes everything up.
How to make brussels sprouts with bacon
Prep and dry everything well
- Slice the 4 slices thick-cut bacon into small strips or a larger dice, whatever feels easiest to scoop and toss later.
- Dice the 1 small shallot, diced and keep it close to the stove. Rinse 1 pound brussels sprouts, trimmed and cut in half, peel off any sad outer leaves, trim the woody ends, then halve them through the stem so they stay together.
- Dry the sprouts thoroughly with paper towels until they feel almost tacky. That dryness is what lets the cut sides brown instead of steaming.
Cold-start the bacon for clean rendering
- Set the bacon in a cold skillet, then place it over medium low heat. Let it slowly render, stirring now and then, until the pieces are crisp and the fat in the pan looks clear, about 10-12 minutes.
- Pull the skillet off the heat to cool slightly, then lift out the bacon with a slotted spoon. Set it on paper towels so it stays crisp instead of slick.
Sear with the steam-sear method
- Toss the sprouts with a tablespoon of extra virgin olive oil, then season with 3/4 teaspoon salt and 1/2 teaspoon ground black pepper, so every cut face gets a little seasoning.
- Place the sprouts cut-side down in the same skillet with the bacon fat, then turn the heat to medium-high. When you hear that immediate sizzle, you’re in the right zone for browning.
- Cover with a tight-fitting lid and cook without touching for 5-6 minutes. You’ll see them turn bright green on top while the cut sides quietly caramelize underneath.
Finish with shallot and a glossy glaze
- Remove the lid and peek at a few cut sides, you’re looking for golden brown and toasty-looking edges. If the skillet seems dry, add another tablespoon of olive oil, then add the shallot so it softens and turns fragrant.
- Cook 2-3 minutes longer, shaking the pan and flipping as you go, until the shallot looks translucent and the sprouts have browned as much as you like.
- Drizzle 2 tablespoons of pure maple syrup over everything and add the bacon back in. Toss for another minute or two, until the glaze looks sticky and the smell turns smoky-sweet and caramel-like.
Secrets for Perfection
Use visual cues, not guesswork: The best doneness is deep golden-brown on the flat sides with a bright green exterior, and the centers should feel tender when you pierce the stem end with a fork.
Smoke points and flavor balance: Bacon fat brings richness, and extra virgin olive oil helps keep the sear steady without scorching when the pan runs a little dry. If you prefer an oven approach, the same browning goal applies to roasted brussels sprouts with hot pan heat.
Air fryer conversion for speed: Set the air fryer to 375°F for 12-15 minutes, shaking halfway through, and add the syrup and bacon right at the end so the sugars don’t burn.
Why high heat helps bitterness: Brussels sprouts contain sulfur compounds called glucosinolates, and higher-heat cooking reduces that harsh edge. The science behind how Glucosinolates are sulfur-containing compounds explains why browning changes their flavor so dramatically.
Pro Tips & Troubleshooting
Pro Tips
- Keep the lid on for the first 5-6 minutes, it tenderizes the centers while the bottoms sear.
- Leave the sprouts alone once they’re cut-side down, constant stirring blocks the Maillard reaction and you lose that char.
- Use a skillet large enough that sprouts sit in a single layer, crowding guarantees steaming.
- A crunchy topping can be magic, and toasted breadcrumbs add crackle without extra grease.
Common Mistakes to Avoid
- Boiling sprouts first, it leads to that sulfurous smell and a soft, waterlogged texture.
- Skipping the drying step, wet sprouts steam and turn pale instead of browned.
- Using pancake syrup instead of pure maple syrup, the flavor goes candy-sweet and one-note.
- Overcrowding the pan, you’ll get mushy sprouts and bacon that loses its crisp.
Serving & Storage
Creative Serving Ideas
Toasted pecans or walnuts add a holiday crunch, and a quick squeeze of lemon right before serving brightens the saturated fat richness without changing the vibe.
They’re perfect next to roasted turkey, Sunday pot roast, or even seafood like pan-seared scallops. I also love them as a bold side with a fresh steak salad because the smoky glaze plays beautifully with crisp greens.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. The glaze settles as it cools, which is normal and honestly pretty tasty.
Avoid the microwave if you want crisp edges, it turns the sprouts soft fast. Reheat in a skillet over medium heat, or in an air fryer at 350°F until hot and sizzling again.
Crispy Brussels Sprouts With Bacon And Maple Glaze
Equipment
- Skillet
- Slotted spoon
- Paper towels
- Tight-fitting lid
Ingredients
- 4 slices thick-cut bacon
- 1 pound brussels sprouts, trimmed and cut in half
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 tablespoons extra virgin olive oil
- 1 small shallot, diced
- 2 tablespoons pure maple syrup
Instructions
Prep and dry everything well
- Slice the 4 slices of thick-cut bacon into small strips or a larger dice.
- Dice the small shallot. Rinse the pound of Brussels sprouts, trim the woody ends, and halve them through the stem so they stay together.
- Thoroughly dry the sprouts with paper towels until they feel almost tacky to ensure proper browning.
Cold-start the bacon for clean rendering
- Set the bacon in a cold skillet and place it over medium-low heat. Let it slowly render, stirring occasionally, for 10-12 minutes until crisp.
- Remove the bacon with a slotted spoon and set aside on paper towels to maintain crispness.
Sear with the steam-sear method
- Toss the sprouts with a tablespoon of olive oil and season with salt and black pepper.
- Place the sprouts cut-side down in the same skillet with the bacon fat over medium-high heat until you hear a sizzle.
- Cover with a tight-fitting lid and cook without touching for 5-6 minutes until the tops are bright green and the bottoms are caramelized.
Finish with shallot and a glossy glaze
- Remove the lid. If the pan is dry, add another tablespoon of olive oil along with the diced shallot.
- Cook for 2-3 minutes, shaking the pan and flipping the sprouts until the shallot is translucent and the sprouts are browned.
- Drizzle with the maple syrup and return the bacon to the pan. Toss for 1-2 minutes until the glaze is sticky and caramel-like.
Notes
Nutrition
Conclusion
This is the sprout dish that wins over skeptics, crisp outside, tender center, and none of that bitter bite people fear. The little deglazing trick with apple cider vinegar and smoked paprika is what makes the glaze feel balanced instead of heavy.
If you cook it once, you’ll start spotting places to riff, a balsamic reduction for extra tang, or nuts for crunch. After that, it’s hard to see holiday sprouts any other way.
