I’m not exactly sure how else to describe these Maple Glazed Bacon and Brussels except Hot Damn!
Maple Glazed Bacon and Brussels. Confession: I could probably eat these at anytime of day. They are straight fire and you need to make them now. But on a less impulsive note, this recipe would also be super great for a Christmas side! So save this for the season friends, you will not be disappointed.
Now the name suggests maple glazed. But what we are actually making is a gastrique, which is just a fancy way of saying a mixture of vinegar and sugar (in this case maple syrup) and we cook it down to reduce it. Don’t let it intimidate you, it’s well worth the extra step. Like I mentioned above, this is great for a Christmas side or if you are just looking for a little something different as an addition to your routine dinner! Enjoy!
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Maple Glazed Bacon and Brussels
These Maple Glazed Bacon and Brussels are going to blow everyone away. The perfect side for Christmas, or any night. Make them now!
- 1 1/2 Pound of Brussels, cleaned and sliced in half
- 4 oz Bacon, diced
- 1/4 cup Olive Oil
- 1/4 Chopped Roasted and Salted Pecans
- 2 cloves of Garlic, minced
- Salt and Pepper
- Maple Gastrique:
- 1/3 cup Maple Syrup
- 1/3 cup Apple Cider Vinegar
Preheat Oven to 400 degrees. In a large mixing bowl add sliced brussels , diced bacon, minced garlic, olive oil, salt, and pepper. Toss to combine. Add onto a sheet pan or large casserole dish. Be sure not to overcrowd. Bake for 40-45 minutes. About 1/2 way through baking stir the bacon and sprouts.
After stirring the brussels, make the gastrique in a small pot add syrup and apple cider vinegar and simmer for about 5-10 minutes. You want the sauce to reduce by half and coat the back of a spoon. When this is achieved turn off heat.
Once bacon and brussels are done roasting, add to mixing bowl with maple gastrique and chopped pecans. Toss to coat. feel free to use as much or as little as gastrique if you want.