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Maple-Glazed Brussels Sprouts

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Brussels sprouts have a special affinity for maple syrup, and it gets even better when you dress them up with bacon. Serve them at the holidays or anytime you cook a roast. These are so delicious that I've seen these open the most steadfastly closed Brussels sprouts minds."

List of Ingredients

â—¦ 4 slices bacon
â—¦ 1 tablespoon butter
â—¦ 1 cup finely chopped sweet onion
â—¦ 1 to 1 ¼ pounds Brussels sprouts, halved
â—¦ ½ cup chicken broth
â—¦ 1 tablespoon Dijon mustard
â—¦ Salt and freshly ground black pepper
â—¦ 2 tablespoons pure maple syrup


Recipe

Cook the bacon in a large skillet until crisp. Transfer the bacon to paper towels and let cool. Tilt the skillet and spoon off all but about 2 tablespoons of the fat.

Add the butter and onions to the skillet. Sauté the onions over medium heat until translucent, 7 to 8 minutes. Stir in the Brussels sprouts and cook for 2 minutes, stirring occasionally. Stir in the chicken broth.

Cover and braise the Brussels sprouts until not quite tender, about 3 minutes. Uncover the pan, stir in the mustard, and add salt and pepper to taste. Continue to cook, uncovered, until the Brussels sprouts are tender and the liquid is reduced to a glaze, 2 to 3 minutes. Stir in the maple syrup just before taking them off the heat. Transfer to a serving plate and crumble the bacon over the top. Serve immediately.

Makes 4 servings