Maple Glazed Brussels Sprouts Recipe

Prep Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Halve each sprout lengthwise (quarters for very large sprouts) so the cut face will brown evenly.

Cook pancetta/bacon

Heat a large ovenproof skillet over medium heat. Add the diced pancetta or bacon and cook, stirring occasionally, until it's crisp and fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer most of the crispy pieces to a bowl, leaving about 1–2 tablespoons of fat in the pan.

Sear sprouts

Increase heat to medium-high and add 1 tablespoon olive oil to the skillet with the reserved fat. Add the halved Brussels sprouts cut-side down in a single layer (work in batches if necessary). Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook without moving for 4–6 minutes until the cut sides are deep golden brown and caramelized.

Make glaze

While sprouts are searing, whisk together 1/4 cup maple syrup, 1 tablespoon white miso paste, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, and 1/4 teaspoon red pepper flakes in a small bowl until smooth. Taste and adjust: add a pinch more soy for salt or a few more drops of vinegar for brightness.

Combine and glaze

When the sprouts are caramelized, reduce heat to medium and pour the glaze over the sprouts. Stir to coat and continue to cook, tossing gently, 2–3 minutes until the glaze thickens, becomes glossy, and coats the sprouts. If using an ovenproof skillet and you prefer softer interiors, transfer the pan to a preheated 400°F (200°C) oven and roast 6–8 minutes after glazing.

Finish with pancetta and almonds

Remove skillet from heat. Stir the reserved crisp pancetta pieces back into the glazed sprouts. Add the toasted sliced almonds and squeeze 1/2 teaspoon fresh lemon juice over the top; toss gently to combine.

Serve

Transfer to a serving platter. Sprinkle with chopped fresh parsley if using and a light pinch of flaky sea salt to taste. Serve warm as an appetizer alongside toothpicks or small forks.