Crispy Brussels Sprouts with Bacon and Cider Glaze
Ingredients
- 1½ poundsbrussels sprouts
- 4 slicesbacon
- ·yellow onion
- ½ cupapple cider
- 1 tablespoonwhole grain mustard
- 1 tablespoonmaple syrup
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Trim brussels sprouts and halve them lengthwise.
- 02
Dice 1 small yellow onion.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Working in batches if needed, add brussels sprouts cut-side down and cook for 5–7 minutes until deeply golden and caramelized. Season with salt and pepper, then transfer to a plate.
- 02
In the same skillet, cook bacon over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel and chop into bite-sized pieces.
- 03
Pour off all but 1 tablespoon bacon fat from the skillet. Add diced onion and cook over medium heat for 3 minutes until softened.
- 04
Pour in apple cider, scraping up any browned bits from the bottom of the pan. Add mustard and maple syrup, then return brussels sprouts to the skillet.
- 05
Simmer for 3–4 minutes, shaking the pan occasionally, until the glaze coats the sprouts and reduces slightly. Fold in bacon, taste, and adjust seasoning.
- 06
Transfer to a serving bowl and serve warm.
Spice Tips
If you like warmth, stir in 1/4 teaspoon smoked paprika or a pinch of cayenne when you add the glaze. A dash of hot sauce (Frank's or similar) drizzled at the end adds sharp brightness without overwhelming heat.
For a vegetarian version, omit bacon and add 2 tablespoons toasted walnuts in its place for crunch and depth. Leftovers reheat beautifully.