Maple Glazed Brussel Sprouts Recipe
With pancetta bacon, miso maple glaze & toasted almonds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Meat
Garnish
Glaze
Method
Preparation
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Cook the Pancetta
In a large skillet over medium heat, add the pancetta. Cook until crispy, about 5-7 minutes, stirring occasionally. Once cooked, remove the pancetta from the skillet and set aside, leaving the fat in the pan.
- 3
Toast the Almonds
In the same skillet, add the almonds and toast them over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Remove and set aside.
Cooking
- 4
Sauté the Brussels Sprouts
In the skillet with the pancetta fat, add the halved Brussels sprouts cut side down in a single layer. Sauté for about 5-7 minutes until they are golden brown.
- 5
Add the Glaze
In a small bowl, whisk together the maple syrup, miso paste, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Pour this glaze over the Brussels sprouts in the skillet.
- 6
Finish Cooking
Stir the Brussels sprouts to coat them in the glaze and cook for an additional 4-5 minutes until they are tender and caramelized.
Serving
- 7
Combine and Serve
Remove the skillet from heat and stir in the crispy pancetta and toasted almonds. Serve warm as a side dish.
