Maple Glazed Brussels Sprouts Recipe

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Slice each sprout in half lengthwise if medium/large; leave the smallest whole. Pat dry with paper towels to remove moisture.

Cook pancetta

In a large skillet (preferably oven-safe) over medium heat, add the diced pancetta and cook 5–7 minutes, stirring occasionally, until crisp and fat renders. Use a slotted spoon to remove pancetta to a paper-towel-lined plate, leaving the rendered fat in the skillet. If the pan looks dry, add the olive oil.

Sear sprouts

Increase heat to medium-high. Place the halved Brussels sprouts cut-side down in a single layer in the skillet in the hot fat. Season with half the salt and half the pepper. Cook undisturbed 4–6 minutes until deeply golden on the cut sides.

Finish cooking

Stir the sprouts, reduce heat to medium, add 2–3 tablespoons water to the pan and cover with a lid to steam 3–4 minutes until tender but not mushy. Uncover and cook another 1–2 minutes to evaporate excess moisture. Taste and adjust seasoning with remaining salt and pepper.

Combine glaze ingredients

While sprouts cook, in a small bowl whisk together maple syrup, white miso paste, soy sauce, rice vinegar, Dijon mustard, minced garlic, and water until smooth and slightly fluid. Taste — it should be balanced sweet, salty, and gently savory. Adjust with another 1/2 tsp soy or 1/2 tsp vinegar if needed.

Thicken glaze

Pour the glaze into a small saucepan or use the same skillet after removing sprouts if desired. Simmer over low-medium heat 3–4 minutes, stirring constantly, until it becomes glossy and coats the back of a spoon. Remove from heat to avoid over-thickening; it will thicken slightly as it cools.

Toss with glaze

Return the seared Brussels sprouts and reserved pancetta to the skillet (or place sprouts in a bowl). Pour the warm miso-maple glaze over them and toss gently to coat evenly. Heat together for 1 minute over low heat to marry flavors.

Finish and serve

Remove skillet from heat. Stir in the toasted slivered almonds and lemon juice. Taste and sprinkle with red pepper flakes if using. Transfer to a serving platter and serve warm as an appetizer.