Maple Bourbon glazed Brussels Sprouts / so easy and delicious❤️

Ingredients

• 2 lb Brussels Sprouts (Trimmed, stems removed, halved if large)
• 3 tbsp Olive Oil (Extra‑virgin recommended)
• 0.5 tsp Kosher Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 5 slices Thick‑Cut Bacon (Cut into ½‑inch pieces)
• 0.25 cup Dried Cranberries (Craisins or any reduced‑sugar dried cranberries)
• 2 oz Bourbon (Any brand you enjoy drinking)
• 1 tbsp Balsamic Vinegar
• 0.5 cup Brown Sugar (Packed)
• 0.33 cup Maple Syrup (Pure maple syrup)
• 0.25 tsp Onion Powder
• 0.25 tsp Red Pepper Flakes

Instructions

1. Trim and halve Brussels sprouts

   Remove the tough stem end, discard loose outer leaves, and halve any sprouts larger than a bite‑size. Keep smaller sprouts whole.

   Time: PT10M

2. Season the sprouts

   Place the prepared sprouts in a large mixing bowl, drizzle with olive oil, add kosher salt and black pepper, then toss until evenly coated.

   Time: PT2M

3. Preheat the oven

   Set the oven to 400°F and allow it to fully preheat before loading the pan.

   Time: PT5M

   Temperature: 400°F

4. Roast the Brussels sprouts

   Spread the seasoned sprouts in a single layer on a baking sheet. Roast for 20‑25 minutes, tossing once halfway through for even browning.

   Time: PT25M

   Temperature: 400°F

5. Prep the bacon

   Cut the five slices of thick‑cut bacon into ½‑inch pieces.

   Time: PT2M

6. Cook the bacon

   Heat a stainless steel skillet over medium‑high and add the bacon pieces. Cook, stirring occasionally, until golden and crisp, about 7 minutes.

   Time: PT7M

7. Drain the bacon

   Transfer the cooked bacon to a plate lined with paper towels. Discard excess grease from the skillet, leaving just enough to coat the bottom.

   Time: PT2M

8. Deglaze with bourbon and balsamic

   With the skillet off the heat, pour in 2 oz bourbon and 1 tbsp balsamic vinegar. Stir to combine.

   Time: PT1M

9. Create the glaze

   Return the skillet to medium heat, bring the bourbon mixture to a light boil while scraping the browned bits from the pan. Add ½ cup brown sugar, ⅓ cup maple syrup, ¼ tsp onion powder, and ¼ tsp red pepper flakes. Stir constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. Do not let it boil vigorously.

   Time: PT5M

10. Combine everything

    Turn off the heat. Add the roasted Brussels sprouts, crispy bacon, and drained cranberries to the skillet. Toss until everything is evenly coated with the maple‑bourbon glaze.

    Time: PT2M

11. Serve

    Transfer the glazed sprouts to a serving dish and serve hot.

    Time: PT1M

Nutrition Facts

Calories

270

Protein

8g

Carbohydrates

50g

Fat

14g

Fiber

5g