Maple Bourbon Brussel Sprouts Recipe

Prep sprouts

Trim stem ends of Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large (over 1.25 inches diameter), halve them through the stem; otherwise leave whole.

Rinse and thoroughly dry the sprouts. Pat dry with kitchen towels — moisture will cause oil splatter and prevent crisping.

Heat oil in a medium heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to submerge sprouts (about 1 quart for a medium pot). A thermometer is recommended.

Season sprouts lightly with kosher salt and black pepper just before frying.

Working in batches to avoid overcrowding, carefully lower sprouts into the hot oil with a slotted spoon or spider. Fry until deep golden brown and tender inside, about 3–5 minutes per batch (smaller sprouts toward 3 min, larger toward 5).

Remove fried sprouts with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches.

While the sprouts are frying, cook the bacon: place bacon slices in a cold skillet and cook over medium heat until crisp, about 6–8 minutes, flipping occasionally. Transfer to paper towels to drain, then chop into 1/2-inch pieces.

In a small saucepan set over medium-low heat, combine maple syrup, bourbon, soy sauce, rice vinegar, minced garlic, grated ginger, five-spice powder, and red pepper flakes (if using). Stir to combine.

Bring mixture to a gentle simmer. Let simmer, stirring occasionally, until slightly reduced and syrupy, about 6–8 minutes. Be cautious if using an open flame with alcohol—tilt pan away from flame and allow alcohol to cook off before vigorous simmering.

Remove pan from heat and whisk in the unsalted butter until glossy. Taste and adjust balance: add another 1/2 tsp soy or a pinch of salt if needed.

Keep glaze warm; it will thicken as it cools. If it becomes too thick, whisk in 1 tsp water to loosen slightly.

Place a batch of drained fried Brussels sprouts in a large mixing bowl. Pour 2–3 tablespoons of the warm maple-bourbon glaze over them (adjust to taste) and toss gently but thoroughly so each sprout is evenly coated. Repeat for remaining batches.

Transfer glazed sprouts to a serving platter. Scatter chopped crispy bacon evenly over the top.

Sprinkle gorgonzola crumbles over the hot sprouts so the cheese softens slightly. If using, scatter toasted chopped walnuts or pecans for crunch.

Garnish with thinly sliced scallions. Serve immediately while sprouts are hot and crisp, and glaze is tacky.

Serve with extra glaze on the side for drizzling.