Nadine would probably be one of the first people to be like, WTF Laura? A Brussel Sprouts recipe?!? So yes, I normally loathe Brussels sprouts, but hear me out. You add bacon, maple syrup and a splash of bourbon – ya girl is in. These are delicious and oh so easy – my mom and I made them for Thanksgiving, and I made them solo for Christmas dinner.
WHAT YOU NEED:
- 1 1/2 pound brussels sprouts, trimmed and halved.
- 1 tbsp kosher salt
- 4 ( or 5 or 6) strips of bacon, diced.
- 2 oz bourbon
- 1/3 cup maple syrup
- Additional salt and pepper for taste.
WHAT YOU DO:
- Fill a large pot with enough water to fully submerge the sprouts and place over high heat. Bring to boil and add tbsp of salt.
- While the water is coming to a boil, trim the ends of the brussels. Trim the ends, and peel the tough outer layer of leaves. Slice them in half lengthwise. Put the brussels in the boiling water and blanch 4-5 minutes until tender. Strain, then run under cold water to stop them for cooking. Set aside to air dry.
- Heat a skillet over high heat- add the bacon and cook until crispy ~ 7-8 minutes. Add the brussels to the pan. Sear over high heat until the sprouts are crisp.
- Add the bourbon to the pan – continue cooking until the bourbon has evaporated. Add the maple syrup and cook until slightly thickened. Add salt and pepper to taste.
- Serve immediately.
Y’all these were so good- and just as good heated up as leftovers. I guess you can call me a fan of Brussel sprouts now – but only if there’s bacon.