Maple Glazed Brussels Sprouts

I am definitely not a vegetable hater, but I am still learning what veggies I like and don’t like. A big part of this is cooking them right; I don’t like mushy vegetables, and I want them to be seasoned well. I definitely won’t be going vegetarian anytime soon, but these brussels sprouts are definitely going to be one of my go-to veggies when I need something quick, easy and delicious!


Servings:4        Calories:  127              Prep: 5 min       Cook time: 15 min           Total time: 20 min


  • 16 oz bag of brussels sprouts
  • 1/4 c maple syrup
  • 1 Tbsp red wine vinegar
  • 1/4 c chicken broth
  • Salt to taste
  • 3 strips of bacon
  • 1/4 c onion sliced thin (or 1 shallot)
  • 1/8 tsp


  1. In a large skillet or sauce pan, cook bacon until crispy on med-high heat
  2. While the bacon is cooking, slice the onion and cut the brussels sprouts (mine were large so I quartered them, but cutting them in half is okay too)
  3. Once cooked, remove bacon, but leave 1-2 Tbsp of the bacon fat (this is the best part)
  4. Add brussels sprouts, onion, and salt to the pan and cook for about 5 minutes, stirring 1-2 times, the sprouts should get some nice color to them
  5. Add the chicken broth and then cover and let cook for 3-5 minutes. If you want them to have a little crunch, I recommend cooking only about 2-3 minutes. Stir occasionally.
  6. Remove the lid and check that tenderness is to your liking with a fork
  7. Add red wine vinegar and maple syrup and cook until the vinegar has evaporated
  8. Remove from the heat and crumble bacon on top
  9. Enjoy!

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