Maple-glazed brussels sprouts

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12 min


6 servings

* PLUS Cooking time: 8 minutes


  • 750 g brussels sprouts , about 7 cups
  • 4 slices bacon
  • 1 apple
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper


  • Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Trim brussels sprouts and cut a shallow “x” in bottom of each. Slice bacon into 1/2-inch (1-cm) pieces. Peel apple, if you like, and remove core. Then slice into 1/2-inch (1-cm) wedges. Place brussels sprouts in boiling water and cook just until tender-crisp, from 5 to 6 minutes. Immediately plunge into ice water to cool. When cooled, cut in half and pat dry with paper towels.
  • Meanwhile, cook bacon in a large frying pan set over medium heat until lightly browned, from 3 to 4 minutes. Add apple and stir constantly just until hot, about 2 minutes. Add brussels sprouts, maple syrup, salt and pepper. Stir frequently until brussels sprouts are warmed through and lightly glazed, from 3 to 5 minutes. Serve immediately.

Nutrition (per serving)

  • Calories
  • 157,
  • Protein
  • 4.2 g,
  • Carbohydrates
  • 17.4 g,
  • Fat
  • 9.4 g,
  • Fibre
  • 5.3 g,
  • Sodium
  • 494 mg.

Even if you’re not a fan of brussels sprouts, you’ll be surprised by the sweet appeal of these mapley bites–they’re delicious mixed with bacon and apple slices. For big feasts, this recipe can easily be doubled–just use two frying pans.

Make ahead

After cutting and drying brussels sprouts, cover and refrigerate up to 2 days. Bacon can be sliced and refrigerated, but do not cook it.