Description
Savor the perfect blend of sweet, savory, and crunchy flavors with this Maple Bacon Shredded Brussels Sprouts recipe. Tender Brussels sprouts are sautéed to a slight char in rich bacon grease, then tossed with crispy bacon bits, toasted pecans, dried cranberries, and a tangy maple Dijon dressing. This versatile dish can be served warm for a comforting side or chilled for a fresh, crunchy salad, making it an ideal addition to any meal.
Ingredients
Scale
Dressing
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
Main Ingredients
- 8 ounces bacon (finely chopped into ‘bacon bit’ pieces)
- 2 pounds Brussels sprouts (trimmed and sliced ¼-inch thick)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup toasted pecans (coarsely chopped)
- ½ cup dried cranberries
Instructions
- Prepare the dressing: In a small bowl or mason jar, whisk or shake together olive oil, maple syrup, Dijon mustard, apple cider vinegar, and dried thyme until well combined. Set aside while prepping the other ingredients.
- Cook the bacon: Heat a large skillet over medium heat and add the chopped bacon. Cook for 7-8 minutes, stirring occasionally, until fully cooked and crispy. Use a slotted spoon to transfer the bacon bits to a paper towel-lined plate. Drain off all but about 2 tablespoons of bacon grease from the skillet.
- Sauté Brussels sprouts: Add the shredded Brussels sprouts to the skillet with the reserved bacon grease. Place a few whole pieces in contact with the skillet bottom to encourage charring. Cook for 5-7 minutes, stirring only every few minutes to allow a nice char to develop. The sprouts should become bright green and slightly tender but still retain some crunch.
- Season sprouts: In the last minute of cooking, season the sprouts with salt and black pepper, stirring to combine. Once cooked, transfer the sprouts to a large bowl.
- Combine and serve: If serving warm, drizzle the Brussels sprouts with the prepared dressing, then add the toasted pecans, dried cranberries, and cooked bacon bits. Toss everything together until well combined and serve immediately. For a chilled salad, refrigerate the cooked sprouts, bacon, and dressing separately, then toss together just before serving to maintain crispness and freshness.
Notes
- For best texture, slice Brussels sprouts uniformly about ¼-inch thick.
- Reserve some bacon grease for sautéing to add flavor to the sprouts.
- You can prepare components ahead of time and toss before serving, especially if serving chilled.
- Adjust sweetness or acidity of the dressing by varying maple syrup or vinegar to taste.
- For a nut-free option, omit pecans or substitute with seeds such as pumpkin or sunflower seeds.
