Bacon-Maple Brussels Sprouts

(recipe by Joyce Farnsworth)


Bring enough water to cover sprouts to boil over high heat. Meanwhile, trim the tough ends and any yellow leaves from the Brussels sprouts. To speed cooking, slice sprouts in half lengthwise before boiling. Add Brussels sprouts to boiling water; reduce heat to medium and simmer 5-6 minutes or until Brussels sprouts are just tender-crisp.

Chop the onion into small chunks.

Drain Brussels sprouts, then plunge them into a large bowl of cold water to stop cooking; drain thoroughly.

In a large skillet, cook bacon until browned, saving bacon drippings for further cooking. Remove bacon; drain on paper towel and chop into small pieces.

Cook onion in bacon drippings over medium-high heat 7 to 8 minutes or until onion is browned. Stir frequently. Meanwhile, cut Brussels sprouts lengthwise into thin slices.

Add the sliced Brussels sprouts to onion mixture in skillet. Cook for a few minutes. Add bacon pieces, stir in the maple syrup and cook 1 minute to heat through while stirring.

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