These maple Brussel sprouts and bacon are such a simple but delicious side dish! The Brussels get tender and caramelized in the pan, and the addition of the bacon balances out the slightly sweet maple syrup with the perfect level of saltiness.

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My husband has a habit of going out to fun events and eating really delicious food…WITHOUT ME. I mean, I can’t say I blame him, because it’s perfectly understandable that he would take advantage of the chance to buy food for one instead of seven. Not to mention, enjoy a meal without the added element of coercing small children to eat.

So, understandable, yes. But that doesn’t mean I’m happy about it when he gets home and tells me what he ordered and how delicious it was.

Of course…I’m kidding. Mostly. The fact that I am getting out for a mom’s night out tomorrow does help to ease my bitterness.

ANYWAY. He recently came home raving all about the Brussel sprouts and bacon he had at a local farm-to-table restaurant. I mean, I love vegetables, but it really says a lot when that’s what he’s really excited about after the meal.

Naturally, I gave him the third degree and asked him to tell me EVERY.THING. he could remember about the dish and why they were so good.

And also naturally, I made them myself and am sharing the recipe with you.

Maple Brussel Sprouts and Bacon

We already enjoy Brussel sprouts simply roasted in the oven, but cooking them this way with the bacon and the touch of maple syrup could make them more palatable for reluctant vegetable eaters.

This side dish comes together pretty quickly, but you don’t want to rush it too much because the even cooking over medium heat will give your Brussel sprouts the perfect, slightly sweet caramelization. Just be sure you don’t stir too often. They will caramelize better and cook more quickly if left alone.

If you’ve been around here any length of time, or you watch my stories on Instagram, you know we love our cast iron skillets over here! When it comes to cooking on the stove, and even some baking in the oven, we use cast iron 90% of the time.

We are big fans of Lodge cast iron pans. They’re high quality at a great price, and come in a variety sizes and styles.

In the picture above, I roasted a whole chicken in our 12″ skillet, and then made the Brussel sprouts in our 10″ skillet. I highly recommend both sizes, though we do use the 10″ more frequently (especially for skillet cookies, cornbread, and focaccia!).

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Maple Brussel Sprouts & Bacon

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Author: Lisa @ This Pilgrim Life
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4-6 servings 1x
Category: Side Dish

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Description

Ingredients

Scale

4 bacon slices
1 minced shallot (about 3 tbsp)
1 1lb brussel sprouts, quartered
2 tbsp maple syrup
salt to taste

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Instructions

Cook the bacon in a 10″ cast iron skillet until crisp. Transfer to plate lined with a paper towel, and drain the grease, leaving about 1 tablespoon in the pan.
Add the minced shallot and sauté in the hot bacon grease for one minute, then add the Brussel sprouts and maple syrup. Stir well to incorporate all the ingredients.
Cook over medium heat until the Brussel sprouts are fork tender (about 10 minutes), stirring only once or twice.
Chop the bacon and add to the Brussel sprout mixture in the pan. Toss, add salt to taste, and serve.