Try this Maple Bacon Brussels Sprouts recipe, or contribute your own.
- Carbohydrate 0.2772 g
- Cholesterol 28.56 mg
- Fat 18.9168 g
- Fiber 0 g
- Protein 4.872 g
- Saturated Fat 6.29706 g
- Serving Size 1 1 Serving (170g)
- Sodium 386.700286458333 mg
- Sugar 0.2772 g
- Trans Fat 2.08572 g
- Calories 192 calories
Step-by-step
- Add bacon to a large, 12" skillet.
- Turn the heat to medium then, when the bacon begins to sizzle, add the brussels sprouts and a small drizzle of oil.
- Saute, stirring occasionally, until both the brussels sprouts and bacon are golden brown, 20-25 minutes.
- Season with salt and pepper.
- Add garlic then saute for 1 minute, or until very fragrant.
- Add maple syrup then stir to coat.
- Taste then add more salt, pepper, and/or up maple syrup if desired, and then serve.
Beyond the Ingredient List
The raw bag label hides the mechanical demands of the skillet. Sliced sprouts release high amounts of surface moisture when heated. High water content prevents proper browning unless driven off early. Starting the bacon in a cold twelve-inch pan lets rendered animal fat coat the cooking surface before the sprouts enter. Temperature management dictates the final texture. Medium heat renders the pork fat slowly without burning the fine minced garlic added near the end.Scaling Ratios and Pan Geometry
Doubling this yield requires specific adjustments to equipment. Crowding a skillet traps steam and causes boiling instead of frying. Use two separate pans or cook in consecutive batches if scaling past two servings. Surface area matters more than burner power. Every sprout needs direct contact with the metal to achieve the targeted golden brown crust over the twenty to twenty-five minute cooking window.Flavor Chemistry and Balance
Maple sugar reacts with amino acids in the bacon through the Maillard reaction to deepen savory notes. Natural sulfur compounds in brassicas create sharp aromas that contrast against sweet syrup. Acidity cuts through the dense nineteen grams of fat per serving. Add a tiny splash of apple cider vinegar at the very end to sharpen the profile if the dish tastes too heavy.
