Maple Glazed Brussels Sprouts

(Original recipe from Stonewall Kitchen; some edits made by me)
http://www.stonewallkitchen.com/recipes/side-dishes/vegetables/R100222.html

Maple Glazed Brussels Sprouts

1 lb. fresh Brussels sprouts
1 t. salt
2 T. bacon bits
2 T. butter
1/3 c. Vermont Maple Syrup
2 T. pecans, chopped
2 T. slivered almonds

Trim ends of Brussels sprouts off. Remove any discolored outer leaves. If large cut in half.

Bring 2 quarts of water to a boil. Add salt and Brussels sprouts. Cook until they are just tender, about 5 minutes. Do not over cook. Drain well and set aside. Dry pan.

Fry bacon over medium to medium-high heat until crisp and brown. Set aside on paper towels. Discard bacon fat.

To the same pan add maple syrup over medium high heat. Add butter and simmer until sauce thickens. Add well drained Brussels sprouts and toss. Add bacon, pecans, and salt and pepper to taste. Serve immediately.

My notes:

I had bought about 1/2 pound of fresh Brussels sprouts. Also, I used turkey bacon, and cooked it in the microwave.


I didn't parboil the sprouts first; I just threw them in my big wok, hoping to brown them up a little:


Then I added the bacon, and the maple syrup and the nuts. Do yourself a favor and buy some real Vermont maple syrup, because the cheap stuff will not truly bring out the flavors in this dish. The first time I made this, I used some REAL maple syrup that Uncle Kevin gave us, and it was much better.


We had this with some chicken stirfry...