We host every holiday meal, and celebration at our home. And, I truly love it! I love developing the menus and creating delicious new recipes for everyone to enjoy. I started working on my Thanksgiving menu last month, but I wanted to tweak how I make roasted Brussel Sprouts. And, with a little bit of time in the kitchen, I think I have the very best Brussel Sprouts Recipe!
Our menu includes the standard turkey, mashed potatoes, and homemade cranberry sauce. As well as Custard Pie and of course our Winter Sangria. I am still working on the final details, but I am so ready for the feast!
I wanted the recipe to be easy to make on Thanksgiving morning or even the day before. I also needed the recipe to be absolutely mouthwateringly delicious so that my kids, and niece and nephew would at least try them.
I love the brussel sprout layer flakes. Especially when they are crispy and full of flavor! So, no matter how I start cooking them, they always get tossed on a tray and broiled in the oven for about 5-10 minutes.
These Brussel Sprouts are a little sweet and a lot savory with hints of maple, bourbon, and salty bacon flavors. And, I literally could eat them all day long!
The Best Brussel Sprouts Recipe
Ingredients
- 1 lb Fresh Brussel Sprouts Cleaned and cut in half
- 3/8 C Bourbon
- 3-4 Pieces Bacon
- 3 TBS Bacon Grease
- 2 TBS Maple Syrup
- 1 TSP Fresh Garlic
- 1 TSP Salt
- 1 TSP Pepper
Instructions
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Cook Bacon and reserve grease.
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Clean brussel sprouts.
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Cut off the hard bottoms of the brussel sprouts and cut sprouts in half.
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Cook brussel sprouts and garlic in bacon grease until soft. Remove from pan.
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Using the same pan, add maple syrup and bourbon. Cook down over medium heat until the bourbon and syrup are fully incorporated and is as thick as syrup.
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Place sprouts onto a baking sheet. Pour bourbon syrup over the sprouts and top with bacon and salt and pepper.
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Broil on low until for 5-10 minutes, until the sprouts are crispy.
Recipe Notes
If you are pre-cooking the Brussel Sprouts, do not broil until just before you are ready to serve them
[…] Of course we had plenty of sweets! But, I also served a Holiday Ham, fresh rolls, and some brussel sprouts. […]