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!

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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

1. Cook Bacon and reserve grease.

2. Clean brussel sprouts.

3. Cut off the hard bottoms of the brussel sprouts and cut sprouts in half.

4. Cook brussel sprouts and garlic in bacon grease until soft. Remove from pan.

5. 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.

6. Place sprouts onto a baking sheet. Pour bourbon syrup over the sprouts and top with bacon and salt and pepper.

7. 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

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