Maple Bacon Brussels Sprout Skillet is easy enough for a weeknight but delicious enough for Thanksgiving. Plus it’s all made on the stovetop so it frees up room in the oven!
Another brussels sprout recipe?! Guys, I’m obsessed. I love brussels sprouts all year round but especially during the fall and winter.
While the brussels sprout recipe I posted last week (Brown Butter Roasted Brussels Sprouts) was super simple (um, THREE ingredients), this one has a lil more goin’ on with it.
So what do we have going on in this maple bacon brussels sprout skillet? SO many good things!
We have bacon (!), apples, maple syrup, balsamic vinegar, and brussels sprouts.
Also, while the brown butter brussels sprouts that I posted on Monday are roasted in the oven, these are made entirely on the stovetop. This means that if you’re making them for Thanksgiving, this is one less thing that you have to worry about fitting in the oven. That bird takes up a lotta room y’know?!
This dish didn’t stand a chance between the four of us who were eating my Thanksgiving recipe trial run-through. We polished the entire thing off. That said, it would probably serve closer to 6 when served with lots of other Thanksgiving sides. Or if you’re like me and could make an entire meal out of brussels sprouts, you could split it with someone for a tasty weeknight dinner.
Don’t forget – if you make one of my recipes be sure to use the hashtag #greensnchocolate or tag me (@greensnchocolate) on Instagram! I love seeing what you guys make!
- 4 slices thick-cut bacon cut into bite-sized pieces
- 1 pound brussels sprouts halved
- 1 Granny Smith apple peeled and diced
- 2 cloves garlic minced
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- In a medium skillet, cook bacon until crispy.
- Remove bacon from skillet and all but ~2 tablespoons of bacon grease.
- Add brussels sprouts, cooking until they are browned and softened through. This can take anywhere from 10-15 minutes and is often a personal preference. I like mine more browned, so I cook closer to 15 minutes.
- Add apple for the last approximately 5 minutes, so the diced pieces cook until softened.
- In small bowl whisk together garlic, maple syrup, balsamic vinegar, olive oil, and salt, until combined.
- Add mixture to brussels sprout/apple mixture and cook until the sauce is reduced, about 2 minutes.
- Add bacon back to pan and stir to combine.
- Serve and enjoy!
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P.S. Looking for more brussels sprout recipes? Check out this Butternut Squash Brussels Sprout Gratin.