Saturday, November 26, 2011

Dairy and Gluten Free Maple Brussels Sprouts with Bacon

Brussels Sprouts are a favorite side dish on many holiday tables, and my table this Thanksgiving was no exception!  However, this year I added not only bacon but also maple syrup.  Bacon of course makes everything better, and the maple syrup balances the sharp bitterness of the Brussels sprouts perfectly.  This naturally dairy and gluten free side dish was so good that my Father in-law and I were eating them out of the pan in the kitchen :)  I love when a simple side dish turns out as amazing as these Brussels sprouts.  In fact, I was so happy that their were leftovers because only two of us at the table would even try them.


Maple Brussels Sprouts with Bacon

6 slices of thick cut bacon, chopped (a maple or brown sugar bacon if possible)
1/2 medium onion, roughly chopped
3 cloves garlic, chopped
2 - 12 to 16 oz packages of frozen Brussels sprouts, thawed
about 1/4 cup chicken or vegetable broth
1 to 2 tbs maple syrup (to taste)

In a large saute pan over medium to medium high heat begin sauteing the bacon.
Once the fat has begun to render add the onions.
Continue to saute until the onions are tender and the bacon is well browned.
Add the garlic, Brussels sprouts, and a splash of stock.
Reduce heat to low and continue to cook until the Brussels sprouts are cooked through (about 10 to 15 minutes).
Keep an eye on the pan while the Brussels sprouts are cooking, and add another splash or two of broth as needed.
Add the maple syrup.
Reduce heat to simmer and stir well to glaze the Brussels sprouts with the maple syrup.
Hold on a very low simmer until ready to serve.

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