Maple Glazed Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Halve sprouts lengthwise (quarter if very large) so pieces are roughly uniform.

Cook pancetta

Heat a large ovenproof skillet (cast iron recommended) over medium heat. Add diced pancetta and cook, stirring occasionally, until browned and crisp and most fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a plate, leaving the fat in the pan. If using salty bacon, drain off excess fat until about 1 tbs remains.

Sear sprouts

Add 1 tbs olive oil to the hot skillet with the rendered fat. Add halved Brussels sprouts cut-side down in a single layer (work in two batches if necessary). Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Cook without moving until deep golden-brown on the cut side, about 4–6 minutes. Stir and continue to cook, stirring, until sprouts are tender-crisp, another 3–4 minutes. Return the cooked pancetta to the pan and stir to combine.

Make glaze

While sprouts sear (or in a small bowl while pancetta cooks), whisk together 3 tbs pure maple syrup, 1 tbs white miso paste, 1 tsp soy sauce, 1 tsp rice vinegar, minced garlic, 1/2 tbs lemon juice, and 1/4 tsp red pepper flakes until smooth. If the miso is very thick, warm the maple syrup slightly (15–20 seconds in microwave) before whisking to help dissolve the miso.

Glaze sprouts

Reduce heat to medium-low and pour the miso-maple glaze over the sprouts and pancetta in the skillet. Toss gently to coat and let simmer 1–2 minutes until glaze thickens and becomes shiny, stirring so it evenly coats the sprouts. Taste and adjust seasoning — add a pinch more salt or a squeeze of lemon if needed.

Toast almonds: In a small dry skillet over medium heat, toast the sliced/slivered almonds, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove immediately to a plate to avoid burning.

Plate and garnish: Transfer glazed Brussels sprouts and pancetta to a serving dish. Sprinkle toasted almonds, chopped parsley, and optional toasted sesame seeds over the top. Serve warm.