Maple Glazed Brussel Sprouts Recipe

Prepare Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so pieces are roughly uniform (smaller ones leave whole). Pat dry.

Cook pancetta

Heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate, leaving the rendered fat in the skillet.

Sear sprouts

Increase heat to medium-high and add 1 tablespoon olive oil to the skillet with pancetta fat. Add the prepared Brussels sprouts cut-side down in a single layer (work in two batches if necessary to avoid crowding). Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook without moving for 4–6 minutes until deeply browned on the cut side.

Finish cooking sprouts

Stir the sprouts, reduce heat to medium, cover the skillet and cook 4–6 more minutes until tender when pierced with a knife but still slightly firm. If you prefer softer sprouts, add 1–2 minutes. Return the crisp pancetta to the skillet and toss to combine.

Make glaze

While the sprouts cook, whisk together 3 tablespoons maple syrup, 1 tablespoon white miso paste, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon fresh lemon juice, and the minced garlic in a small bowl until smooth. If mixture is very thick, thin with up to 1 tablespoon water to reach a pourable, glaze-like consistency.

Glaze the sprouts

When the Brussels sprouts and pancetta are combined and hot, reduce heat to low and pour the miso-maple glaze over them. Toss gently to coat, then cook uncovered for 1–2 minutes to just set the glaze and let flavors meld. Taste and adjust seasoning: add a pinch more salt or 1/4 teaspoon soy sauce if needed.

Toast almonds

While glazing, toast 1/4 cup sliced almonds in a small dry skillet over medium heat, stirring or shaking frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat to avoid burning.

Transfer the glazed Brussels sprouts and pancetta to a serving dish. Sprinkle toasted almonds and chopped parsley over the top. If using, add shaved Parmesan and a light dusting of red pepper flakes for a touch of heat. Serve immediately.