Maple Glazed Brussels Sprouts Recipe

Time30m

Serves4

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.

1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut each sprout in half lengthwise to ensure even cooking.
2
Cook the Pancetta
In a large skillet over medium heat, add the pancetta bacon and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and place it on a paper towel to drain excess fat, leaving the rendered fat in the skillet.
3
Toast the Almonds
In the same skillet, add the sliced almonds and toast them over medium heat, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from the skillet and set aside.

4
Cook the Brussels Sprouts
In the same skillet with the pancetta fat, add the prepared Brussels sprouts, salt, and black pepper. Sauté for about 6-8 minutes until they turn golden brown and are tender, stirring occasionally.
5
Make the Miso Maple Glaze
In a small bowl, whisk together the maple syrup, white miso paste, and soy sauce until smooth.
6
Combine and Glaze
Once the Brussels sprouts are cooked, pour the miso maple glaze over them and stir to coat evenly. Cook for an additional 1-2 minutes to heat through.
7
Serve
Remove the skillet from heat, add the cooked pancetta back into the skillet, and sprinkle the toasted almonds on top. Serve warm.