Maple-Mustard Glazed Brussels Sprouts with Bacon – Recipe!

Cooking on Thanksgiving can often seem a little overwhelming at times, especially if you are short on oven space.  It seems like most casseroles, desserts, and the star of the show, the turkey, all need some time in the oven.  So, the best place to prepare a handful of easy side dishes is on the stove top.  Side dishes like creamed corn, green beans with shallots, and sautéed mushrooms with chestnuts are all possibilities, but I’m thinking about something a little bit simpler this year….Brussels Sprouts.

A green vegetable is always needed at Thanksgiving, much to some dismay, and Brussels Sprouts, are one of my favorites because they’re so versatile.  A clever recipe for these little guys is to prepare them right in an iron skillet because you can char them slightly, to give them a oven-roasted taste, before adding a quick sauce.  The maple-mustard glaze is as simple as can be, and with a quick whisk, it’s done in no time.  But let’s not forget the crunchy bacon, it’s the topper on the sprouts, so the non-green vegetable people, eat the vegetables.  Don’t you just love a hassle-free tasty side dish to balance out all the other classic Thanksgiving casseroles?  You might even find yourself making this recipe on several other occasions, I know I will.

Ingredients

2 strips bacon, sliced thin

4 cups Brussels Sprouts

1/3 cup maple syrup

1/4 cup grainy Dijon mustard

1/4 teaspoon black pepper

pinch of salt

oil for pan

(Serves 4-6)

To Prepare:

1. Wash and dry brussels sprouts.  Trim bottom edge off each sprout and slice in half if sprouts are large in size (I found tiny sprouts).  Set aside.
2. Add sliced bacon to an iron skillet and place over medium heat.  Cook bacon until crispy, and remove it with a slotted spoon, set aside.  Leave remaining bacon fat in pan.
3. Add brussels sprouts to pan and cook over medium-high heat for about 5 minutes, stirring occasionally.  Whisk maple syrup, mustard, black pepper, and salt together in a measuring cup or small bowl.
4. Pour sauce over sprouts and turn heat to low.  Cover pan with lid and continue cooking for 7-10 minutes, or until sprouts are fork tender.
5. Remove lid and cook uncovered for 2 minutes to allow sauce to reduce slightly.  Spoon into serving bowl and top with crispy bacon.  Enjoy!